Gluten Free and Dairy Free Chocolate & Lime Viennese Shortbread

120 grams Soy Butter

50 grams Icing Sugar

1 Egg

2 Egg Yolks

2 pinches see salt

2 vanilla pods

½ tablespoon Canola Oil

1 Zest Lime

50 grams Fine Cornmeal

90 grams Brown Rice Flour

25 grams Powdered Cocoa

10 grams Corn Starch

1. Preheat oven to 340 °F. In the bowl of your electric mixer, mix soy butter and icig sugar, add the egg, then the egg yolks. Scrape the vanilla pods to release the seeds into the mix. Add the sea salt, the canola oil and the lime zest. Once well combined, add the dry ingredients : cornmeal, corn starch, brown rice flour and sugar.

2. Line a baking pan with parchment paper. Fill a piping bag with the mix. Tip it with a large star tip. Make individual biscuits; try to make back and forth movements with your piping bag to give a wave impression. Otherwise, make rose-like shaped biscuits. Cook in the oven for approximately 12 minutes. When you take them out of the oven, zest the lime again on top of the biscuits and let cool. Enjoy!