Kit of Shortbread Cookie for Halloween | Allergen-free & Vegan

Rice, Potato, Tapioca, Xanthan Gum, Baking Powder, Salt, Powdered Sugar, Sprinkles*.

*Corn Starch, Potato Starch, Maltodextrin, Coconut Oil, Spirulina Extract, Colorants E163-Anthocyanins, E160c-Paprika, E100-Turmeric, E171-Titanium Dioxide, Aluminum Silicate, Arabic Gum, Carnauba Wax.

1 year at room temperature

To add:
- 3 tablespoons of maple syrup,
- 3 tablespoons of vegan margarine,
- 2 tablespoons of your choice of plant-based milk,
- Mixed powdered spices of your choice if desired (cinnamon, ginger, cardamom, etc.).

1. Mix until you achieve a homogeneous dough.
2. Preheat the oven to 325°F (163°C).
3. Roll the dough to 1/4 inch thickness.
4. Cut with cookie cutters and place the raw cookies on a baking sheet lined with parchment paper or a silicone baking mat.
5. Bake for 10 minutes.
6. Allow the cookies to cool on the baking sheet before moving them.

Royal Icing Recipe:
- Mix the powdered sugar bag with 2 tablespoons of your choice of milk, puree, or fruit juice.
- Add 1/2 tablespoon of liquid for a thinner royal icing.
- Use a small piping bag to pour the icing onto the cookies.