Dairy-Free Kurabye Biscuits
Delight in the crumbly perfection of Dairy-Free Kurabye Biscuits, a modern twist on the traditional treat that’s perfect for those avoiding dairy but still craving indulgence! Made with coconut oil in place of butter, these delicate cookies boast a melt-in-your-mouth texture paired with the sweet, fruity allure of strawberry jam nestled in their center. Quick and simple to prepare in under an hour, this recipe combines pantry staples like all-purpose flour, granulated sugar, and vanilla extract to create a batch of 24 irresistible cookies. Whether you're hosting guests or simply indulging in a moment of self-care, these dairy-free Kurabye biscuits will impress with their golden edges, tender dough, and vibrant jam filling. Serve them alongside tea or coffee for an elegant snack that’s both satisfying and allergen-friendly!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 100 grams Coconut oil, solid
- 80 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 Large egg
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 50 grams Strawberry jam
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Mix well to ensure the baking powder is evenly distributed.
In a separate mixing bowl, beat the solid coconut oil and sugar together with an electric mixer until light and creamy. This should take about 2-3 minutes.
Add the egg and vanilla extract to the coconut oil mixture and beat until fully incorporated.
Gradually add the dry flour mixture to the wet ingredients, mixing continuously until a dough forms. Do not overmix.
Divide the dough into approximately 24 small equal parts. Roll each part into a ball and then slightly flatten to form small discs.
Use your thumb or the back of a teaspoon to make an indentation in the center of each disc.
Fill each indentation with a small spoonful of strawberry jam, taking care not to overfill.
Place the Kurabye discs onto the prepared baking sheet, leaving a little space between each one.
Bake in the preheated oven for 12-15 minutes, or until the edges of the biscuits are lightly golden.
Remove from the oven and allow the biscuits to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious, dairy-free Kurabye biscuits!
Nutrition Facts
Calories |
2314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.2 g | 137% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1704 mg | 74% | |
| Total Carbohydrate | 308.8 g | 112% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 111.4 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 63 mg | 5% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 346 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
