Shopping list:
- 1/3 cup vegan butter
- 1/4 cup granulated white sugar
- 1/3 cup firmly packed brown sugar
- 2 teaspoons pure almond extract
- 1 cup white whole-wheat flour
- 1 teaspoon baking powder
- pinch of salt
- 2-3 tablespoons vegan milk
- loose almonds for decoration
Method:
In the mixer fitted using the paddle attachment, combine butter and sugars and beat until smooth. Add almond extract and milk (i used oats but almond or soy is fine) and beat. Add the flour, baking powder and salt and blend together. If the dough is particularly dry, blend in the almond milk.
Cover an oven proof tray with baking paper. Make little balls out of the dough, place them on the tray and flatten them slightly with your fingers. BEWARE they will expand a lot in the oven so leave plenty of space in between the balls.
Bake for 18 to 20 minutes on 180 oC.
Bake for 18 to 20 minutes on 180 oC.
