Vegan Canestrelli Cookies
Questa ricetta è disponibile anche in italiano
These vegan canestrelli cookies are so buttery, fragrant and with a generous coating of icing sugar make them the perfect bite to treat yourself with a cup of tea.
When I was a kid I used to consume tons of these flower shaped cookies.
Every time I was visiting my grandma next door she would open a packet of these and I would struggle not to eat them all in one go.
A few weeks back, when I was visiting Italy, I saw them on a shelf and immediately started to remember all the beautiful memories and... of course craving them!
Obviously (unfortunately) there is a rather big flaw to them: they are not vegan.
This is the reason why I came up with my very own recipe for these wonderful buttery treats that, as well as taste, pack a load of nostalgic memories.
Amongst the key ingredients there were two non vegan elements to the original recipe: butter and hard boiled egg yolks, which aided in making them short and crumbly.
After a night of thinking, I came up with the perfect substitute for the cooked vegan egg yolks that will result in the same marvellous texture as the originals.
Let's briefly analyse together the science behind it.
A key component in the egg yolk is lecithin which acts as an emulsifier as well as being the reason for the crumbly texture.
In the plant based world it can be found in soy lecithin.
Soy lecithin can be found both in shops in its powdered/granulated form or in soy products such as soy milk.
In our vegan version of these cookies we are going to use a clever mixture of soy milk and potato flakes (yes, those to make instant mash potato!) that, believe me, will work as a treat!
Now let us see how to make these wonderful cookies.
How to Make Vegan Canestrelli Cookies
Combine in a small bowl or dish the potato flakes and plant milk until the flakes are completely wet. Leave it aside.
In a large bowl whisk room temperature vegan butter with the sugar, the vanilla extract, potato and plant milk mix and salt until fluffy and airy.
Fold in the flour and work until in comes together in a dough. Wrap into film and allow to rest in the fridge for at least one hour.
Roll out the dough into 6/7mm thickness. Cut the biscuits with a canestrelli cutter or alternatively use a flower shaped cutter and use a straw to make a hole in the centre.
Place the cookies on a tray and put them back in the fridge for another 15 minutes. It is important that the dough is very cold prior to baking. In the mean time pre heat the oven at 180c.
Bake the cookies for 10 to 12 minutes. Note: cookies must still be pale on the top or only very slightly golden.
Cool down completely before handling them as in this stage they will still be soft, causing them to crumble easily losing their shape. Once cooled down sprinkle the canestrelli with plenty of icing sugar and enjoy as you wish.
Note: These cookies can be stored up to one month in an air tight container such as a biscuit tin.
Vegan Canestrelli Cookies Recipe
Ingredients:
200 g All Purpose Flour
200 g Potato Starch
280 g Vegan Butter
120 g Granulated Sugar
40 g Soy Milk
20 g Potato Flakes*
½ teaspoon Vanilla Extract
Pinch of Salt
...extras...
Icing Sugar to coat
*Instant mash potato made with 100% potatoes, no flavourings.
Method:
1. In a small bowl combine the potato flakes and plant milk until the flakes are completely wet. Leave it aside.
2. In a large bowl whisk room temperature vegan butter with the sugar, the vanilla extract, potato and plant milk mix, and salt until fluffy and airy.
3. Fold in the flour and work until it comes together in a dough. Wrap into film and allow to rest in the fridge for at least one hour.
4. Roll out the dough into 6/7mm thickness. Cut the biscuits with a canestrelli cutter or alternatively use a flower shaped cutter and use a straw to make a hole in the centre.
5. Place the cookies on a tray and put them back in the fridge for another 15 minutes. It is important that the dough is very cold prior to baking.
6. In the mean time pre heat the oven at 180° C/355° F.
7. Bake the cookies for 10 to 12 minutes. Note: cookies must still be pale on the top or only very slightly golden.
8. Cool down completely before handling them as in this stage they will still be soft, causing them to crumble easily losing their shape.
9. Once cooled down sprinkle the canestrelli with plenty of icing sugar and enjoy as you wish.
Note: These cookies can be stored up to one month in an air tight container such as a biscuit tin.
For other vegan cookies & desserts also check:
- Easy Nectarine Cobbler
- The Best Cinnamon Scrolls
- Easy Vegan Doughnuts
- Raspberry Vegan Trifle
- 2 Ingredients Persimmon Pudding
- Easy Lemon Pound Cake
– Vegan Black Forest Cake
- Cinnamon & Apple Pie
– Easy Vegan Tiramisù
– Deliciously Moist Rhubarb Sponge
– Brioche Swirl Cake
– Heart shaped Mini Cakes
– Carrot Cake with a Twist
– Fudgy Chocolate & Sweet Potato Cake Loaf
– Indulgent Chocolate & Raspberry Mousse
– Best Vegan Sticky Toffee Pudding
– Amaretto & Rhubarb Crumble
– Banoffee Pie
– Chocolate & Almond Fudge
- Chocolate Brownie Cake with Raspberries and Peanut Butter
- Cinnamon and Apple Crust Pie
- Raw Strawberry Tart
- Rhubarb Baked Cheesecake
- Zesty Lemon Cake
- Raspberry & Rhubarb Panna Cotta
- Choccolate Mousse Biscoff Tart
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