Black and white cookies

Step 1/6

• 50 g flour
• 25 g sugar
• ¼ tsp baking powder
• ⅛ tsp salt
• ⅛ lemon (zest)

• oven
• fine grater
• large mixing bowl

Preheat oven to 175°C/350°F. In a large bowl, combine flour, sugar, baking powder, salt, and lemon zest.

Step 2/6

• 30 ml vegetable oil
• 30 ml milk alternative
• ⅓ tsp vanilla extract

• large measuring cup

Next, whisk together vegetable oil, milk alternative, and vanilla extract in a large measuring cup.

Step 3/6

• stand mixer or hand mixer with beaters

Pour wet ingredients into dry and beat until fully combined.

Step 4/6

• baking sheet
• oven
• cooling rack
• ice cream scoop
• parchment paper

Line a baking sheet with parchment paper. Scoop batter into mounds, taking care to leave enough space between each. Bake in preheated oven at 175°C/350°F for approx. 15 min., or until cookies start to turn golden brown around the edges. Transfer cookies to a cooling rack to cool completely.

Step 5/6

• 62½ g confectioner's sugar
• ⅔ tbsp hot water
• 6⅔ g unsweetened chocolate
• ⅛ tbsp unsweetened cocoa powder

• 2 small bowls
• small saucepan

For the icing, stir together confectioner's sugar and hot water until smooth; if needed, add more water a tbsp. at a time until desired consistency is reached. Melt chocolate in a bowl set over simmering water, then remove from heat. Add half of the icing to melted chocolate along with cocoa powder. Add some water, if needed, a tbsp. at a time.

Step 6/6

• offset spatula (optional)

Spread white icing over half of the flat side of each cookie with an offset spatula, then, set aside until icing firms up. Frost the second half with chocolate icing. Enjoy!

Enjoy your meal!