These are great as an occasional treat and my friends and family that have tried them love them. I adapted the recipe from one I found online so that it was gluten free, and I use butter in the recipe as I tolerate it and am not Vegan, but if you do not eat it a good dairy free margarine does just as good a job. You can add what ever flavours you want, maybe dusting with cinnamon sugar or icing, if you're feeling especially energetic you could colour your icing.
We tried making our own 'Jammy Dodgers' out of this recipe, they tasted great but were very fragile and did not firm up, so be careful if like me, you have a habit of coming up with crazy ideas, hehehe!
Vegan Sugar Cookies
-= Ingredients =-
1/3 cup water
2 tablespoons flax meal/ground flax seeds
3 3/4 cups Doves Farm gluten free plain flour (or any gluten free flour blend)
Vegan Sugar Cookies
-= Ingredients =-
1/3 cup water
2 tablespoons flax meal/ground flax seeds
3 3/4 cups Doves Farm gluten free plain flour (or any gluten free flour blend)
1 1/2 teaspoons gluten free baking powder
1 cup organic unsalted butter or if vegan, a dairy free margarine
2 cups raw unbleached caster sugar
1/4 -1/2 cup rice milk
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
3/4 teaspoon Himalayan sea salt
-= Instructions =-
1) Preheat oven to gas mark 4 (180C). In a small bowl whisk together the water and flax meal.
2) In a mixing bowl stir together the flour and baking powder.
3) In another mixing bowl, mix the mix the butter and caster sugar together, beat until light and creamy. Add the water and flax meal mixture from step 1 and the 1/4 cup of rice milk, vanilla extract, almond extract, (if using) and salt and beat until well mixed.
4) Add half of the dry ingredients to the bowl with the wet ingredients and mix well. Then add the other half and mix until fully combined. If the dough is very crumbly add more rice milk, a little at a time, until it forms a soft dough.
Transfer the dough to a clean board or surface. Shape into 2 balls, cover with cling film, and put in the fridge for at least 1/2 hour.
On a lightly floured surface, roll out the dough to approximately ¼ inch thickness. Cut the dough with a a cookie cutter and careful transfer to a parchment paper lined cookie sheet. Be careful as they are very fragile. Bake for about 18 to 20 minutes or until lightly golden. Transfer to a wire rack to cool completely. Dust with sugar and enjoy.
If making cookies with a cookie press
1 cup organic unsalted butter or if vegan, a dairy free margarine
2 cups raw unbleached caster sugar
1/4 -1/2 cup rice milk
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
3/4 teaspoon Himalayan sea salt
-= Instructions =-
1) Preheat oven to gas mark 4 (180C). In a small bowl whisk together the water and flax meal.
2) In a mixing bowl stir together the flour and baking powder.
3) In another mixing bowl, mix the mix the butter and caster sugar together, beat until light and creamy. Add the water and flax meal mixture from step 1 and the 1/4 cup of rice milk, vanilla extract, almond extract, (if using) and salt and beat until well mixed.
4) Add half of the dry ingredients to the bowl with the wet ingredients and mix well. Then add the other half and mix until fully combined. If the dough is very crumbly add more rice milk, a little at a time, until it forms a soft dough.
Transfer the dough to a clean board or surface. Shape into 2 balls, cover with cling film, and put in the fridge for at least 1/2 hour.
On a lightly floured surface, roll out the dough to approximately ¼ inch thickness. Cut the dough with a a cookie cutter and careful transfer to a parchment paper lined cookie sheet. Be careful as they are very fragile. Bake for about 18 to 20 minutes or until lightly golden. Transfer to a wire rack to cool completely. Dust with sugar and enjoy.
If making cookies with a cookie press
Place the dough in the cookie press. Press out the cookies into preferred shapes straight onto a cookie sheet. To ensure that the cookies stick to the cookie sheet after being pressed out of the cookie press, do not line the cookie sheet with parchment paper. Bake about 18 to 20 minutes or until lightly golden. Transfer to wire racks to cool completely. Dust with sugar and enjoy.
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