Diamond shortbread

If you don’t know these cookies, but you love cookies, I can tell you that you really need to fix this serious mistake: they are absolutely delicious!
To prepare them, nothing learned, but these little diamonds are a marvel, and their simple to prepare in quantities because they do not require to be formed individually.

Prepare diamond shortbread

In a classic recipe, these are cookies that require few ingredients, mostly flour and butter.
In the vegan version, I’m going to seem insistent, but you’ll need a vegetable margarine that compensates for the texture of the butter: its high fat content, but also a firm texture. Once again therefore, and this in a fairly general way for pastry, unless you calibrate your recipes accordingly AND AGAIN, prefer very solid margarines.

To prepare these cookies, traditionally, some recipes use egg yolk to bind the dough a little, which is, whatever happens, very sandy. For my part I used mashed almonds for the binding effect, and a little water.
I imagine that for people who are allergic to oilseeds, we must be able to compensate for this with cornstarch and water, but I couldn’t really tell you how much!

I discovered diamond cookies late, or rather, should I say, rediscovered. As a child, my grandma often bought these blue metal boxes of biscuits, with small biscuits in white paper boxes. They all had more or less the same taste, and I remember very distinctly that there were diamonds, with sugar on the edges, all round.

These taste exactly the same.

The process is relatively simple: we make a dough, we roll it into sausages, we put them in the fridge so that they become firm again, and then we cut slices, as if it were a sausage.
The only small disadvantage of this vegetable variant is that it tends to roll up into a “tube” and make a hole in the middle, so be sure to avoid this process.

Once you get beautiful sausages, you simply place a plate with crystal sugar. This sugar, which is a little thicker, more grainy, will give a more pleasant result than granulated sugar, which will tend to melt.
These are cakes that cook rather “white”, that is to say that they are not colored too much during cooking. I didn’t think I would say that one day but here we are, eh.

So I rediscovered them, with a pastry chef in one of my previous jobs, and he had made dozens of sausages of them, in several flavors: even if not all of them were very natural, you can very well use them with citrus fruits, cocoa, pistachio, coffee … I hope to take the time to make it soon because they are really very simple cookies to make and really delicious.