I have delicious memories of one of my best friend's mothers making these for Christmas. They were buttery, almondy and totally divine! They translate very nicely when made allergy-friendly, substituting the nuts for coconut. Winner.
Makes 26 (depending on the size, I went rather large)
250g softened dairy-free margarine
110g icing sugar, sifted, plus extra for dusting
1 tsp vanilla extract
1 egg replacer (Orgran)
300g plain flour, sifted with 1/2 tsp baking powder
90g finely dessicated coconut
1 tbsp brandy (optional)
Beat margarine until pale and creamy, then add icing sugar, vanilla, egg replacer and beat until well combined. Fold in flour and then add coconut and stir to combine.
Roll tablespoons of mixture into balls then roll into 5cm lengths and form into crescents. Place on baking paper-lined oven trays and bake at 160 C for 15-20 minutes or until just starting to colour.
Transfer cookies to wire racks and while still warm, dust generously with icing sugar, then leave to colour. When completely cool, dust again with icing sugar. Should keep in an airtight container for up to 1 week.
I must admit, I didn't have one of these ...
ReplyDelete... I had TWO!
Yes, QB did make the jumbo size. Less generous serving sizes may have made double the quantity.
That means I ate FOUR!