Dairy-Free Kurabye Biscuits

Indulge in the delightful charm of Dairy-Free Kurabye Biscuits, a modern twist on the classic buttery treat, made entirely without dairy. These tender, melt-in-your-mouth cookies are crafted with a base of solid coconut oil, lending a subtle tropical richness that perfectly complements the sweet pop of strawberry jam nestled in the center of each biscuit. Quick and easy to prepare, this dairy-free dessert takes just 20 minutes of prep time and bakes to golden perfection in under 15 minutes. Perfect for tea time, holidays, or everyday indulgence, these biscuits are soft, fragrant, and lightly sweetened with granulated sugar and a touch of vanilla. Whether you're catering to a dairy-free diet or simply looking for a lighter, dairy-free alternative to traditional butter-based cookies, these Kurabye biscuits are sure to become a family favorite. Bake a batch today and enjoy a dessert that’s as beautiful as it is delicious!

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 24

Ingredients

• 250 grams All-purpose flour
• 100 grams Coconut oil, solid
• 80 grams Granulated sugar
• 1 teaspoon Vanilla extract
• 1 Large egg
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 50 grams Strawberry jam

Directions

Step 1

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Step 2

In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Mix well to ensure the baking powder is evenly distributed.

Step 3

In a separate mixing bowl, beat the solid coconut oil and sugar together with an electric mixer until light and creamy. This should take about 2-3 minutes.

Step 4

Add the egg and vanilla extract to the coconut oil mixture and beat until fully incorporated.

Step 5

Gradually add the dry flour mixture to the wet ingredients, mixing continuously until a dough forms. Do not overmix.

Step 6

Divide the dough into approximately 24 small equal parts. Roll each part into a ball and then slightly flatten to form small discs.

Step 7

Use your thumb or the back of a teaspoon to make an indentation in the center of each disc.

Step 8

Fill each indentation with a small spoonful of strawberry jam, taking care not to overfill.

Step 9

Place the Kurabye discs onto the prepared baking sheet, leaving a little space between each one.

Step 10

Bake in the preheated oven for 12-15 minutes, or until the edges of the biscuits are lightly golden.

Step 11

Remove from the oven and allow the biscuits to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 12

Enjoy your delicious, dairy-free Kurabye biscuits!

Nutrition Facts

Serving size	(541.8g)

Amount per serving	% Daily Value*
Calories	2313.7

Total Fat 107.2g	0%
Saturated Fat 84.3g	0%
Polyunsaturated Fat g
Cholesterol 186mg	0%
Sodium 1704.4mg	0%
Total Carbohydrate 308.8g	0%
Dietary Fiber 6.8g	0%
Total Sugars 111.4g
Protein 32.1g	0%

Vitamin D 41IU	0%
Calcium 62.6mg	0%
Iron 12.5mg	0%
Potassium 346mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.4%

Protein: 5.5%

Carbs: 53.0%