whisk, bowl, rolling pin, pastry cutter, fork, oven rack, parchment paper
- 20 ml vegetable oil
- 10 ml water
- ⅛ lemon zest
- ⅛ tsp vanilla extract
in a bowl, mix the wet ingredients using a whisk until incorporated.
- ¼ tbsp cornflour
- ⅜ tbsp coconut sugar
- ⅛ pinch salt
add the sugar and whisk until dissolved add the cornflour and salt and continue whisking.
- 45 g flour
gradually add the sifted flour to the mix and incorporate it with your hand, in this step make sure not to knead the dough.
- rolling pin
rest the dough for 30 minutes till firm and cold, flatten the dough with a roller pin on a floured surface, the thickness should be around 3 - 4 mm.
- pastry cutter
cut the dough with a round pastry cutter, in the center of the circle, put a tsp of jam and meet the two ends, use a fork to seal it.
- oven rack
- parchment paper
line the cooking rack with parchment paper and bake for 15-20 min in a 180°C oven, or until golden on top, it's okay if the jam got out from the sealed sides, it should be just fine and still tasty.