Dairy and egg free vanillekipferls

Dairy and egg free vanillekipferls

One of the jobs I absolutely loved doing at Xmas time when I was a pastry chef on cruise ships was making all the Xmas cookies and gingerbread villages.  It was about as close to a Northern Hemisphere Christmas as I’ve ever had and it all seemed really magical.  So ever since my eldest was old enough to bake with me, we’ve made our own allergy-friendly cookies every year and we gift them to preschool and school teachers and our beautiful friends.  

Dairy and egg free vanillekipferls

These Dairy and egg free vanillekipferls are an adapted recipe from a dear Austrian chef I worked for many moons ago.  Of course we made them with rich butter and eggs so they’ve needed a few changes for our household.  The key to these is leaving them in a sealed container of vanilla-enriched icing sugar for a few days.  The smell is divine!

Dairy and egg free vanillekipferls
Yields 60
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Total Time
30 min
Total Time
30 min
61 calories
8 g
0 g
3 g
1 g
1 g
13 g
4 g
4 g
0 g
2 g
Nutrition Facts
Serving Size
13g
Yields
60
Amount Per Serving
Calories 61
Calories from Fat 26
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 4mg
0%
Total Carbohydrates 8g
3%
Dietary Fiber 0g
1%
Sugars 4g
Protein 1g
Vitamin A
3%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 215g dairy free margarine
  2. 100g icing sugar
  3. 1 teaspoon vanilla extract (with seeds)
  4. 350g plain flour
  5. pinch salt
  6. 1/8 teaspoon baking powder
Sugar
  1. 1 cup icing sugar
  2. 1 teaspoon vanilla extract with seeds
Sugar
  1. Whisk the sugar and vanilla together well then place in a sealable plastic container large enough to hold all the cookies.
Biscuits
  1. Cream the margarine, vanilla and icing sugar together until pale.
  2. Sieve the dry ingredients together then quickly add to the margarine. Mix until just incorporated.
  3. It is really important not to over mix at this stage or they will not have that melt-in-the-mouth feel.
  4. Roll into logs, slice into pieces with about a small teaspoonful of mix. Using the palm of your hand roll them into a crescent shape, slightly thicker in the middle.
  5. Place them onto a lined tray and bake at 185 degrees Celsius until starting to brown.
  6. Place them into the container of vanilla sugar straight away, put a lid on and gently toss them around to completely coat in sugar. Leave to sit in the sugar for 2-3 days.
Notes
  1. The mix freezes well, wrapped in cling film. Sometimes I bake half the mix then freeze the other half.
beta
calories
61
fat
3g
protein
1g
carbs
8g
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Fun With Allergy Kids http://allergykids.co.nz/
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