I actually started this recipe for vegan cookies from another one for simple vanilla cookies, also vegan. I wanted to give them a little flavour and I added lemon and poppy. Next time I'm thinking of adding nuts and cocoa, so, you see, here you can let your imagination free.
They are unexpectedly tender and good. One wouldn't even say they are vegan. Do use cornstarch and do not replace it with flour, it will make your cookies finer and crispier.
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Mix the flour with the starch and baking powder.
Combine water with sugar, vanilla, lemon zest, salt and vanilla essence. Mix.
Pour this mixture into the bowl with the flour, add the poppy seeds.
Stir well with a spatula or spoon.
The dough looks soft, but don't add more flour.
Turn the dough out onto the floured table. Gather into a ball.
Notice that even though it's soft, it's only slightly sticky.
Roll out into a sheet (using flour) about 5mm thick. Cut into various shapes.
Place the biscuits in the oven sheet, lined with baking paper, or, more recently, with a teflon sheet.
Bake in the preheated oven at 200 degrees C for about 15 minutes.
I left them whiter on top, but the bottom must be brown.
They are just as good either warm or cooled.
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