Vegan Kurabye Biscuits
Elevate your tea-time treats with these irresistible Vegan Kurabye Biscuits—delicately crisp, buttery, and melt-in-your-mouth cookies inspired by a classic favorite. Made with simple pantry staples like vegan butter, almond milk, and all-purpose flour, these biscuits are brought to life with a hint of vanilla and a luscious fruit jam filling. The easy-to-pipe dough ensures beautifully shaped rosettes with a satisfying texture, while a short bake time delivers golden perfection in just minutes. Perfect for sharing or savoring with a cup of coffee, these plant-based delights are dairy-free, egg-free, and utterly delightful. Whether you're vegan or simply looking for a light and elegant dessert, these kurabye biscuits offer a delectable twist on tradition.
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Ingredients
- 240 grams All-purpose flour
- 80 grams Powdered sugar
- 150 grams Vegan butter
- 1 teaspoon Vanilla extract
- 2 tablespoons Almond milk
- 2 tablespoons Cornstarch
- 0.25 teaspoon Salt
- 60 grams Jam or fruit preserve (for filling)
Directions
Step 1
Preheat your oven to 180°C (356°F) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, cream together the vegan butter and powdered sugar until light and fluffy.
Step 3
Add the vanilla extract and almond milk to the creamed mixture, mixing well until fully combined.
Step 4
In a separate bowl, sift together the all-purpose flour, cornstarch, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together and is smooth.
Step 6
Transfer the dough to a piping bag fitted with a large star nozzle.
Step 7
Pipe small rosettes onto the prepared baking sheet, leaving a little space between each.
Step 8
Use your thumb or the back of a small spoon to make a small indentation in the center of each rosette.
Step 9
Fill each indentation with a small spoonful of jam or fruit preserve.
Step 10
Bake in the preheated oven for about 10-12 minutes, or until the edges start to turn golden.
Step 11
Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Step 12
Once cooled, these Vegan Kurabye Biscuits can be stored in an airtight container for up to a week.
Nutrition Facts
| Serving size | (582.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2531.7 |
| Total Fat 120.6g | 0% |
| Saturated Fat 75.4g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 1593.6mg | 0% |
| Total Carbohydrate 322.4g | 0% |
| Dietary Fiber 7.3g | 0% |
| Total Sugars 111.4g | |
| Protein 25.0g | 0% |
| Vitamin D 9.8IU | 0% |
| Calcium 98.5mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 338.4mg | 0% |
Source of Calories