Tender biscuits (vegan) -2-
I have made these fasting cookies several times when I wanted something quick for breakfast or a snack without too much hassle. They always disappear quickly from the box, even when I leave them plain. If you have jam in the fridge, you can also make the version with filled cookies, but they turn out very good just dusted with sugar.
Quick info
Total time: about 2 hours (including dough cooling)
Preparation time: 20-25 minutes (plus cooling)
Baking time: 10-15 minutes/batch
Servings: 2 medium trays (depending on shapes and thickness)
Difficulty: easy
Recipe type: fasting dessert, also suitable for holidays or breakfast
Ingredients
250 g margarine (at room temperature)
5 tablespoons of sugar
1 packet of vanilla sugar
1 pinch of salt
1 pinch of baking powder (quenched with a little vinegar)
Vanilla essence (or other essence, to taste)
Flour as needed (about 400-450 g)
Jam of your choice (I use quince jam, but any kind works)
Powdered sugar for decoration
Preparation method
1. In a large bowl, mix the soft margarine with the sugar and vanilla sugar using a mixer.
2. Add the salt, baking powder quenched with a little vinegar, and vanilla essence. Then gradually add the flour (not all at once).
3. When the dough starts to thicken and the mixer can no longer handle it, knead by hand. Add flour until you get a dough that no longer sticks to your hands. It should not be too hard, but easy to work with.
4. Wrap the dough in plastic wrap and place it in the fridge for about 1.5 hours.
5. Take out half of the dough (leave the rest in the fridge) and roll out a thin sheet on a floured surface, about 3-4 mm thick.
6. Cut out cookies with your preferred shapes. Half of them can also be cut in the middle with a smaller shape if you want to fill them with jam later.
7. Place the cookies on a baking tray lined with parchment paper. Bake in a preheated oven at 170°C for 10-15 minutes, or until the edges start to brown slightly. Do not leave them too long to remain soft.
8. Repeat with the remaining dough.
9. Let them cool on a rack.
10. Once completely cooled, you can stick the plain cookies with the cut-out ones using jam. The rest can be left plain and dusted with sugar.
Why I make this recipe often
It is prepared with basic ingredients and does not require eggs or milk, so it is useful during fasting periods. It keeps well for a few days and is also suitable for lunch boxes or a quick snack. They work both plain and filled, and the dough is easy to work with.
Tips and variations
Tips
The dough must be left in the fridge; otherwise, it is hard to work with and the cookies lose their shape when baked.
Do not overdo the flour after it no longer sticks to your hands, or they will turn out hard.
Bake in batches so you don’t rush cutting out and the dough doesn’t soften at room temperature.
Substitutions
You can use any type of vegetable margarine, as long as it is at room temperature.
Vanilla sugar can be swapped with another type of flavor if you prefer.
The jam can be any kind: apricot, plum, sour cherry, etc., depending on what you have.
Variations
Add grated lemon or orange peel to the dough for a different flavor.
You can use other essences: almond, rum, orange.
The cookies can all be left plain, without filling, and dusted at the end.
Serving ideas
They can be served with coffee, tea, or a glass of soy milk.
They are also suitable for kids' school lunches.
They travel well, being quite resistant for a few days.
Frequently asked questions
1. Can I use butter instead of margarine?
No, if you want them to be fasting. If you are not fasting, theoretically it works, but the texture will not be as tender.
2. Why does the dough need to be chilled in the fridge?
Cold dough rolls out easier, and the cookies maintain their shape while baking. If you skip the fridge step, the cookies may spread out.
3. What type of jam works best?
Any kind of jam without large fruit pieces. The thick jam is the easiest to use so it doesn’t run.
4. How do I know when the cookies are done?
They should be slightly browned at the edges. If you leave them too long, they become crunchy, not tender.
5. Can the cookies be frozen?
I do not recommend it; the texture changes when thawed, and they are not as tender anymore.
Nutritional values
Approximately, for one cookie (without jam, calculated for 40 pieces): ~70 kcal, 3.5 g fat, 9 g carbohydrates, 1 g protein. Cookies with jam add a few extra calories, depending on the amount used. Values are indicative and may vary based on the size and thickness of the cookies.
Storage and reheating
The cookies store well at room temperature in a closed container for up to 5 days. If left longer, they will harden, but they remain fine for coffee or tea. No reheating is needed. If filled with jam, keep in mind that they will absorb moisture faster and may soften a bit after 2-3 days. It’s better to fill them just before serving if you want them to remain crunchy.
Ingredients: 250 g margarine (at room temperature) 1 packet of vanilla sugar 5 tablespoons of sugar vanilla essence 1 baking powder extinguished with vinegar 1 pinch of salt flour as needed (400-450 g) jam of your choice (I used quince) powdered sugar
