I’ve worked hard to capture as “buttery” a taste and texture as possible whilst ensuring these lovely biscuits are 100% vegan.
Tips
- The dough is very pliable once mixed, but don’t worry the biscuits don’t spread much at all
- If you don’t have a fancy biscuit mould, you can use the bottom of a textured drinking glass or a corzetti pasta mould. Alternatively, just leave them plain
- There’s no need to rub in, as you would with butter or margarine
- Exceptionally simple to make
Preparation time: 10 minutes
Cooking time: 12 minutes
Makes: about 20 x 5cm diameter biscuits
Equipment
- Scales
- Large bowl
- Baking sheet, lined with baking paper
- Rolling pin
- 5cm biscuit cutter
- Palette knife
- Biscuit mould/patterned glass/corzetti mould – optional
Ingredients
- 40g ground almonds
- 250g plain flour
- 75g caster sugar
- 35g cornflour
- 120ml light olive oil, I used Filippo Berry Mild & Light (please don’t substitute anything with a strong flavour)
- Salt: a pinch
- 1/2 teaspoon of vanilla powder or the seeds from 1/2 vanilla pod
- Extra flour and caster sugar for dusting
Method
- Warm your oven to 180C and prepare a baking tray with baking paper
- Weigh out all the ingredients in a large bowl and mix, bringing the dough together
- Liberally flour your work surface and your rolling pin
- Roll out the dough to about 7-8mm and cut out roundels. The dough is quite soft, so lift the biscuits with the palette knife to stop them becoming misshapen
- Place on the prepared baking tray, about 1-2 cm apart
- Keep re-rolling the dough and cutting out biscuits until all the dough is used
- Using your mould, press each biscuit lightly to get an impression
- Dust the biscuits with a little of the extra caster sugar
- Bake for twelve minutes. The biscuits will still look fairly pale and will still be slightly soft
- Leave to cool in the tray. Cooling can be sped up by transferring to a wire rack after 15 minutes in the tray
Ink Sugar Spice ~ Lynn Clark 