In a small bowl combine the potato flakes and plant milk until the flakes are completely wet. Leave it aside.

In a large bowl whisk room temperature vegan butter with the sugar, the vanilla extract, potato and plant milk mix, and salt until fluffy and airy.

Fold in the flour and work until it comes together in a dough. Wrap into film and allow to rest in the fridge for at least one hour.

Roll out the dough into 6/7mm thickness. Cut the biscuits with a canestrelli cutter or alternatively use a flower shaped cutter and use a straw to make a hole in the center.

Place the cookies on a tray and put them back in the fridge for another 15 minutes. It is important that the dough is very cold prior to baking.

In the mean time pre heat the oven at 180° C/355° F.

Bake the cookies for 10 to 12 minutes. Note: cookies must still be pale on the top or only very slightly golden.

Cool down completely before handling them as in this stage they will still be soft, causing them to crumble easily losing their shape.

Once cooled down sprinkle the canestrelli with plenty of icing sugar and enjoy as you wish.