The vegan version* of a traditional Serbian sweet. No egg or dairy. Suitable for the "fasting" menu, during Lent and other Orthodox fasting periods.
To make the dough, combine the following ingredients in a big bowl:
600 g flour
200 g caster sugar
200 g ground walnuts
300 ml sunflower oil (or 300 g margarine, trans-fat free)
4 Tablespoons red wine
Mix together with a wooden spoon until well combined and smooth. Roll the dough to 1 cm thickness using a rolling pin, then cut small circles with a biscuit cutter (or, my secret, the aluminium base of an Ikea tealight!), set them on a baking sheet and bake in a medium-low oven until golden and firm on top.
Gather any remaining dough and repeat the rolling, cutting and baking until it's all used up.
Allow the baked cookies to cool down slightly before sandwiching them two together with a thin layer of jam (apricot is most common, but here I used quince jelly) and rolling them in vanilla icing sugar. To make vanilla icing sugar, the easy way is to add a small packet of vanilla sugar to the regular powdered. I prefer the more traditional method of sticking a vanilla pod or two into a box of icing sugar for at least a week before using it. That way you end up with a kilo of vanilla icing sugar for use throughout the year (keep the pods in the box) and it's all chemical-free. For this lot of biscuits you'll need around 100-150 g.
These are very tasty immediately after making, but they also get softer and mellow with time, so can last for up to five days in a biscuit tin or box. The quantities given here are very generous, and if you don't want to keep eating them that long (why wouldn't you?!?) you can easily halve the amounts. Enjoy!
*Watch this space for the regular, egg and butter version of vanilla sandwich biscuits!
No comments:
Post a Comment