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!
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.
- 180 g margarine
- 80 g Granulated sugar
- 1 vs. coffee vanilla flavor
- 1 pinch vanilla powder
- 285 g wheat flour
- 1/4 vs. coffee salt
- 1 vs. soup almond puree white
- 1 vs. soup soy yogurt
- 150 g crystal sugar
Mix the margarine with the powdered sugar and the vanilla flavoring.
Add the rest of the ingredients, not working too much, otherwise the dough may be sticky.
Work on a floured work surface but not too much, at the risk of having difficulty forming your rolls of dough!
Form sausages bearing in mind that the stockier and thicker the sausage, the fewer cookies you will have, but the bigger they will be.
Chill for 1 hour or 2, flat, on a plate.
In a dish or plate, place the granulated sugar, then roll your sausages in it to make it adhere: the humidity contained in the margarine is enough to moisten the surface slightly and make the grains adhere.
Then slice into pieces of about 1.5 cm to 2 cm, to obtain cookies.
Arrange on a baking sheet, taking into account the fact that they may slightly swell/spread during cooking.
Bake at 180°C for about 20 minutes: the biscuits are cooked when they begin to color very slightly around the edges.
Instead of vanilla flavoring, you can use vanilla pod or powder, but it will obviously be more expensive.