Vegan Russian Teacakes
A sweet, crumbly biscuit, perfect for a festive gift!
30
Equipment
- Lined Baking Sheets
Ingredients
- 1 cup Butter - plant-based
- ⅔ cup Ground Almonds
- 1⅔ cups Gluten free flour - or use normal flour
- ⅓ cup Sugar
- ½ tsp Almond Extract
- ¼ tsp Salt
- ¼ cup Powdered Sugar
Instructions
- Prepare a couple of baking sheets, lined with greaseproof paper.
- In a large bowl, beat together the vegan butter and sugar.
- Mix in the ground almonds, almond extract, flour and salt, until you get a soft dough.
- Wrap the dough in clingfilm and refrigerate for at least half an hour. At this point you can now freeze the dough too.
- Preheat oven to 170c.
- Separate the dough into two halves. Place one half back in the fridge whilst you prep the first.
- Roll the first half into a log, about 1½ “ dia.
- Divide the log into 1” wide sections and roll each section into a ball.
- Place on baking sheet. Baking times for the cookies will be, on average, 15 minutes. You just need to see them turning pale golden.
- Let stand for a couple of minutes before removing to a cooling rack.
- Place your icing sugar in a shallow dish.
- Roll your cookies into the icing sugar until they are thoroughly coated. You may need a couple of coats.
- Bite into one and sigh with pleasure.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.