Something about quarantine makes me REALLY excited for Christmas this year. Maybe it’s because it’s Leo’s first Christmas! 🎄 I really wanted to get us all matching PJ’s, Leo included, but Rich kiboshed that idea fast 🤪
Last year, I made all my students and coworkers shortbread cookies which went down so well! I had everyone asking for the recipe! This year, I’ve tweaked it a bit and made it easier to batch bake! It’s easy, vegan and gluten free with common household ingredients! Perfect for baking with kids or the family (plus you can eat the batter because there’s no egg!) If that doesn’t scream Christmas I don’t know what will!
I’ve also come up with a vegan ‘healthier’ royal icing compared to the dark chocolate I used last year! I combined cane based icing sugar, maple syrup, cashew milk and a special kind of food colouring for the red, green and yellow which is vegan and based off of natural ingredients like turmeric. It went down so well and tastes a little TOO good (I could totally eat it off a spoon 😅)
Almond Shortbread Cookies
GF, V, P
-2 cups almond flour
-1/4 cup coconut oil
-1/3 cup maple syrup
-1/2 tsp vanilla paste
-1/8 tsp almond extract
-pinch of salt
🎄 Preheat oven to 180C
🎄Roll out onto a lined baking tray, 1/2 inch thick. Use cookie cutters to create your desired shape. Remove the excess dough and re-roll it to make use of it all until all the dough is used.
🎄bake for 8-10 minutes (until edges are slightly browning). Let sit until completely cool and begin icing!
Healthier Cashew & Cane Icing
(V, GF, P)
-1 cup cane icing sugar, sifted
-1 tbsp cashew milk
-1 tbsp maple syrup
-option for food colouring
** tools requiring include piping bag and nosile
🎄Mix all ingredients. Distribute evenly into separate bowls for the colours you want to use and add food colouring (option). Pipe onto cool cookies and let cool.
Enjoy &/or gift!!! ✨✨✨