Vegan Kurabye Biscuits
Delight in the buttery, melt-in-your-mouth charm of Vegan Kurabye Biscuits, a plant-based twist on the classic Armenian treat. These elegant, jam-filled cookies are crafted with vegan butter, powdered sugar, and almond milk to achieve a soft, rich texture, while a touch of vanilla adds warmth to every bite. Piped into delicate rosettes and finished with a dollop of sweet fruit preserve, these biscuits are as visually stunning as they are delicious. Perfect for tea-time indulgence or festive gatherings, this easy recipe comes together in just 30 minutes and yields 15 irresistible cookies. Whether you're embracing vegan baking or seeking a dairy-free dessert option, these biscuits are sure to impress.
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 80 grams Powdered sugar
- 150 grams Vegan butter
- 1 teaspoon Vanilla extract
- 2 tablespoons Almond milk
- 2 tablespoons Cornstarch
- 0.25 teaspoon Salt
- 60 grams Jam or fruit preserve (for filling)
Instructions
Preheat your oven to 180°C (356°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the vegan butter and powdered sugar until light and fluffy.
Add the vanilla extract and almond milk to the creamed mixture, mixing well until fully combined.
In a separate bowl, sift together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together and is smooth.
Transfer the dough to a piping bag fitted with a large star nozzle.
Pipe small rosettes onto the prepared baking sheet, leaving a little space between each.
Use your thumb or the back of a small spoon to make a small indentation in the center of each rosette.
Fill each indentation with a small spoonful of jam or fruit preserve.
Bake in the preheated oven for about 10-12 minutes, or until the edges start to turn golden.
Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Once cooled, these Vegan Kurabye Biscuits can be stored in an airtight container for up to a week.
Nutrition Facts
Calories |
2532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.6 g | 155% | |
| Saturated Fat | 75.4 g | 377% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1594 mg | 69% | |
| Total Carbohydrate | 322.4 g | 117% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 111.4 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 98 mg | 8% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 338 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.
