When I’m craving something sweet and vegan, I think of eggless cookies with jam. They melt in your mouth and are great served with tea. They are completely vegan, made with egg-free shortcrust pastry, with vegetable margarine, plant-based milk, and my fantastic pumpkin jam.
However, in this fantastic recipe, you can replace the margarine with butter, the plant-based milk with cow’s milk, and use the jam of your choice, even two or three different flavors.
The quantities are for 35 jam cookies, shaped with a fluted-edge cookie cutter with a diameter of 1 3/4 inches and another small cutter to create the central hole.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 35Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup potato starch
- 1/3 cup sugar
- 5 1/3 tbsp vegetable margarine (can also be replaced with butter)
- 1/3 cup plant-based milk (can also be replaced with other types of milk)
- 1 tsp apple cider vinegar
- 1 pinch fine salt
- 1 tsp baking powder (half packet)
- 1 packet vanillin
- to taste lemon zest (grated)
Preparation
In a bowl, put the soft margarine, at room temperature, the flour, the starch, the sugar, and all other ingredients. Start mixing with a fork, then continue kneading by hand until you obtain a smooth and homogeneous dough.
Sprinkle a little flour on the work surface and take half of the dough. Roll it out with a rolling pin and cut out the bottom disk of the cookie. Place them all on the baking sheet.
Put half a teaspoon of jam in the center of the cookie. Cut more disks of shortcrust pastry, this time with a hole in the center. Use another smaller cutter to cut it out. Overlap the second cookie on top of the first.
Preheat the oven to 320°F fan, or 340°F static, and bake the cookies for 13/15 minutes until done. Remove the baking sheet from the oven and let them cool before detaching them. Dust them with powdered sugar and serve.
