:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/jRw9LgUn5CNdfWM5IWeZ/fb8fadd53babe48bd2c701e4fabb86.png "Vegan tea cookies")
Source: Pixabay : congerdesign
Vegan tea cookies
Personally, I love to prepare these scones for special occasions or just when I'm in the mood for something sweet. It's a recipe that I've made many times before and it turns out perfectly every time. What's more, it's vegan and therefore ideal for guests with special dietary requirements.
Ingredients
- 125 g margarine
- 75 g sugar
- 1 Pinch salt
- Zest of half a lemon
- 200 g self-rising flour
- 50 g ground almonds
- Powdered sugar for dusting
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Directions
To bake tea cakes, start by preheating the oven to 180 degrees and line a baking tray with baking paper. I always put a little margarine on the baking paper so that the cookies don't burn too much.
Beat the margarine with the sugar, salt and lemon zest until frothy. A food processor or hand mixer is suitable for this. Make sure that you mix everything together well so that the flavor is evenly distributed.
Then mix the flour with the almonds and gradually add to the margarine and sugar mixture. Continue kneading until you have a smooth dough. This may take a few minutes, so be patient!
Shape the dough into small sticks and place on the baking tray. Leave enough space between them, as the pastry will rise during baking. I usually leave about 2-3 cm of space between the bars.
Bake the pastry for 10-15 minutes or until it is lightly golden brown. You need to be careful here, as every oven is different and the baking time can vary.
Dust the finished tea cookies with powdered sugar. I recommend doing this while it is still warm, as the sugar then adheres better to the cookie and it cools down at the same time.
In the cookie category, recipes like these are a must and they are of course perfect for tea time. The fact that these cookies are vegan makes them even more versatile. So even guests who avoid certain foods can be delighted. Bon appétit!
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