Monday, 25 March 2013

Juicy fur and pasta eyes

One ear missing! This is what happens when the photographer is slow and the cookie-lovers are quick.
Easter brunches, lunches and dinners have been invented to impress friends and family with lovely casseroles, cakes, quiches and, of course, cookies. This year get the best compliments for your vegan Easter shortbread cookies.
As mentioned previously, I try to make more vegan choices in my diet these days. When you think of baking, you might wonder how eggs, milk, butter and cream cheese can be substituted by products that do not derive from animals. Well, I have learned so far: they simply can. 
Here is a recipe for my vegan shortbread Easter bunnies and hearts. For about 20 cookies you need:

  • Easter cookie cutters such as bunny shapes, but also hearts and flowers are perfect for the occasion
  • 100 grams (1/2 cup) soy margarine or soy spread
  • 180 grams (2/3) cups of all-purpose flour
  • 4 tablespoons sugar
  • (add 1/4 tbsp salt if vegan margarine is un-salted)
For icing and decoration you need:
  • 120 ml (1/4 cup) red berry juice  
  • 225 grams (1 cup) confectioner's sugar 
  • for the eyes I used "grattini, a small pasta used for soups, but if you have little sugar pearls, even better
Preheat oven to 350 F/175 C. Line cookie sheet with parchment paper.
In a bowl beat soy margarine or spread with an electric mixer; make sure it's creamy. Slowly add flour and sugar (and maybe salt, see above). Using your hands make a large roll from the dough. Cut off a slice and roll the dough on a floured work surface. Use cutters to make bunnies, flowers and hearts and carefully place them on the cookie sheet. Mix remaining dough with another slice of your roll. Repeat as long as you have dough. Bake for about 12-15 minutes. Cool on a wire rack.

For the icing pour the red juice in a small bowl. Slowly add confectioner's sugar and mix with a fork until dense. Brush icing on cookies and add pasta eyes. You're done and ready to hear lots of compliments!

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