Step 1

Preheat your oven to 170C (340F).

Step 2

In a jug, combine the milk, vinegar, and lemon juice. Stir and then set aside for 10 minutes to curdle.

Step 3

Combine the flour, salt, and cornflour in a large mixing bowl.

Step 4

In a separate mixing bowl combine the vegan butter and the icing sugar with an electric hand mixer until creamy.

Step 5

Slowly add the milk mixture to the bowl and once combined, carefully add the flour mix. Blend until combined, then transfer the batter to a piping bag.

Step 6

Spritz your batter onto a lined baking tray, keeping the shapes separate by 2-3 cm.

Step 7

Bake your cookies in the oven at 170C until golden (11-13 minutes).

Step 8

Once baked, remove the cookies from the oven and allow for them to cool before decorating them with melted chocolate and vegan sprinkles.