Alright folks, I’m making good on one of my promises. Here is the recipe for vegan biscochitos.
I adapted it from a recipe I have used and adapted before for vegan shortbread… it turned out rather well and you don’t have to deal with any sort of egg replacers or a bunch of liquid.
The recipe is for a small batch… it makes approximately fourteen 2.5″ round cookies.
- 1 Stick Earth Balance (or butter replacer of your choice)
- 1/3 c powdered sugar
- 1 C flour
- pinch of salt
- 1/2 t anise seeds
- 1/2 t vanilla
Also combine cinnamon and sugar for coating the cookies in… about 2 t cinnamon for every 1 C sugar. You won’t use that much cinnamon and sugar, but it does come in handy to keep around (put it on toast or dip apple slices in it… whatever floats your boat).
- In an electric mixer, cream the earth balance. Add the salt and anise seeds.
- Combine the powdered sugar and flour in a separate bowl.
- Mix the dry ingredients into the earth balance mixture. Add in the vanilla.
- When ingredients are all mixed together, form into a ball. It may be sticky. Add in a small amount of flour if you need to.
- Wrap ball and put in the fridge overnight.
- Preheat oven to 350 degrees. Take dough out, you may have to wait for it to warm up so it is easy to work with.
- On a liberally floured surface, roll the dough out to about 1/8 of an inch thick. Cut out with your choice of cookie cutter. Fleur de lis or stars are traditional. Round is much easier to work with.
- If your cookies are sticky enough, dip the top side in the cinnamon and sugar. I don’t even bother with that, I just put them on a greased cookie sheet and sprinkle some on top, this goes faster.
- Bake for about 10 minutes.
- While still hot, put the top side of the cookie in the cinnamon and sugar. It is important that you do this while they are hot so the cinnamon and sugar stick to them.
- Let cool