DIRECTIONS

FOR THE SHORTCRUST PASTRY

1. Combine the flour, potato starch and sugar with the Soy Spread, knead and form into crumbs

2. Scrape the vanilla bean to flavour the dough, then add the egg.

3. Split the dough into two parts; add the cocoa to one of the parts (soften the pastry with a little water if necessary).

4. Protect the two parts with plastic wrap and place in the refrigerator for 60 minutes

5. Roll out the two parts until you obtain a thickness of about 4 to 5 mm, then cut out the biscuits using typical Easter-shaped cutters. Place the biscuits on a baking tray covered with baking paper and bake at 175 degrees for 12 to 15 minutes.

FOR THE ICING

1. Beat the icing sugar with the lemon juice and egg white.

2. Split the icing into four bowls and add food colouring. Put the coloured icing in pastry bags and decorate.

EASTER DELIGHTS

Meal
Meal
Desserts
Difficulty
Difficulty
Easy
Type of diet
Vegetarian
Vegetarian
Lactose free
Lactose free
Made with

Soy Spread

INGREDIENTS

350 g flour
30 g potato starch
200 g OraSì Soy Spread
100 g sugar
1 egg
7 g cocoa powder
1 vanilla pod

ICING FOR THE DECORATION

280 g sifted icing sugar
20 g filtered lemon juice
20 g egg whites
Pink, green, yellow and blue food colouring

DIRECTIONS

FOR THE SHORTCRUST PASTRY

1. Combine the flour, potato starch and sugar with the Soy Spread, knead and form into crumbs

2. Scrape the vanilla bean to flavour the dough, then add the egg.

3. Split the dough into two parts; add the cocoa to one of the parts (soften the pastry with a little water if necessary).

4. Protect the two parts with plastic wrap and place in the refrigerator for 60 minutes

5. Roll out the two parts until you obtain a thickness of about 4 to 5 mm, then cut out the biscuits using typical Easter-shaped cutters. Place the biscuits on a baking tray covered with baking paper and bake at 175 degrees for 12 to 15 minutes.

FOR THE ICING

1. Beat the icing sugar with the lemon juice and egg white.

2. Split the icing into four bowls and add food colouring. Put the coloured icing in pastry bags and decorate.

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