Ginger Sequilhos Stars (Cornstarch Cookies)

Method

• Place the butter into a microwaveable bowl.
• Soften (do not fully melt) your butter by placing in the microwave for 10 seconds, or slightly more if needed. This makes it easier to mix into the vegan condensed milk.
• Add the vegan condensed milk and stir until fully incorporated (a few small lumps is ok).
• Add the cornflour and ginger and stir until a dough is formed.
• Place the dough onto a flat surface and gently roll with a rolling pin or pat down with your hands. This dough tends not to stick so you shouldn’t need extra cornflour.
• Use your chosen cookie cutter to cut out 3 equal sized shapes and place onto a tray lined with greaseproof paper.
• Place the tray into a fridge for 15 minutes. This is optional but cooling the dough helps to stop the cookies spreading and losing shape whilst cooking.
• Pre-heat the oven to 180C.
• Bake for 10-15 minutes or until just the bottom edges are starting to turn golden. These cookies are supposed to be very pale and if they are fully brown they will be very overcooked.
• Place on a rack to cool.
• When cool decorate as you wish.