Yesterday was a lovely day. Alex and I went to Malmö with a very good friend to eat at the festival, spend money on nice jewellery and to shop and hang out at Aphuset. We got to meet Björn from Vegankrubb and tried some fake salmon with two different sauces. Maria and I agreed that vegans are sexy (in a totally platonic way of course). The fake salmon was absolutely delicious and we ended up buying some to make at home. My friend Maria was amazed at the store, it’s kind of like a supermarket but with vegetarian, vegan and organic food, and she ended up buying a bunch of stuff. We bought some of the things we normally do plus some really tasty sweets.
Anyway, the day was great with good food. I had a very tasty vegan lemon masala burger (the malmö festival is like manna from heaven for us veggies!)
Now, on to what this post was REALLY supposed to be about. Vegan thumbprint cookies, Sweden style. I’ve always been a lover of cookies and going vegan isn’t going to change that. Luckily, many of the classic Swedish cookies use no egg and so the other non vegan stuff is really easy to replace. This is a recipe that’s incredibly simple and veganizing it is so easy.peasy you don’t even have to think. I’ve looked at a couple of vegan thumbprint cookie recipes online, but most of them are nothing like these ones (for one, they have at least 10 ingredients, this one has only 5, they also have loads of complicated and hard to find stuff in them). These cookies are quite possibly my favourite of the ones from my childhood. they’re sweet, they melt in your mouth and they look good too. Plus, they’re easy to make.
Swedish jam thumbprint cookies:
- 450 ml (just under two cups) flour
- 100 ml (just under ½ cup) sugar
- 200gr (7 oz) vegan margarine
- 1 tsp vanilla extract
- raspberry jam
Turn oven to 175 C or 350F. Cream sugar, margarine and vanilla extract together. Mix in the flour and work into a dough ball. Fridge the dough for about 20 minutes. Roll the dough into about 30 little balls about 2 cm in diameter (or about an inch), flatten them a little and put on parchment paper on a baking tray. Make a little thumbprint in them (make the print bigger for more jam!) and fill them with some jam. Bake in the oven for about 15 minutes until they’ve turned just a little bit golden. Enjoy with some coffee in the company of good friends. Makes about 30.