Some of the eagle-eyed amongst you might have noticed that Round 3 of the ‘FE Vegan Bake Off’ is missing.
The reason? Well, that would be due to a complete baking disaster that befell yours truly. Soggy bottoms were the least of my problems.
So, I decided to draw a line under Chile and start again in Mexico, where I am please to announce a quiet success.
Mexican Wedding Cookies are the order of the day this week.
- Easy to follow recipe – check
- Easy to make – check
- Cooked properly – check
- Tasted great – check, check and definitely, check
These little delicacies are not reserved for weddings, they’re consumed year-round and they’re truly scrumptious.
The recipe I used was from the Yummly website.
Mexican Wedding Cookies (Polvorones)
- 118 milliliters vegan margarine
- 103 grams vegetable shortening
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 80 grams powdered sugar (plus more for dusting)
- 250 grams all-purpose flour
- 83 grams ground almonds
Note – for the vegetable shortening, I used Trex, which, according to the Vegan websites I searched is a vegan product as it is made from vegetable oils
- Preheat the oven to 325F, 160C, Gas Mark 3, 140 Fan
- In a large bowl, beat the margarine and shortening together until fluffy and smooth
- Then beat in the the vanilla and salt
- Mix in the powdered sugar a little at a time
- Do the same with the flour and ground almonds
- Continue mixing all the ingredients together for another 3 to 5 minutes until a soft, somewhat-crumbly dough forms
- Start rolling the dough into little balls with your hands, about the size of small golf balls, and line them up on a lined baking sheet about an inch and a half apart. They don’t spread out too much, but it’s good to give them room to breathe
- Pop them in the oven and bake for 14 to 16 minutes, until you see them puff up and the bottoms start to turn golden brown. (Be careful when looking for color; the cookies themselves don’t brown up too much, so they can easily overbake if you don’t watch them)
- When cooked, take them out of the oven and let them cool,
When the cookies are cool enough give them a generous dusting with icing sugar
I can say, without a shadow of a doubt, that this is probably one of the best bakes I’ve ever made and certainly the best vegan bake to date.
And here’s how I made them:
Why not have a go at making these and let me know in the comments how you got on.