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Shanti’s vegan snickerdoodles… deliciousness promised.

March 8, 2009

The other night there was a potluck and I tried to get the site out (see what I do for you?! Actually, I’d like to know who all of the 100 people per day who look at the site…so post a comment please, even if you’ve done so already. Are you a wanderer, who happened to stumble upon the site via some other food blog? Did I harrass you at some potluck to contribute to the site? Eh.) …what was I saying…ah yes. These snickerdoodles (cookie dough rolled in cinnamon sugar, according to the man who brought the sugary bites of soft, omg delicious) went rather quickly, and once you attempt them yourself I’m sure you’ll understand why. I even refrained from editing the margarine out in this recipe…only for this, Shanti. Only for this… heheh.

Snickerdoodles (thanks to Shanti for the recipe!)

2 and 3/4 cups of flour ( white )
2 teaspoons baking powder
1/2 tspn salt
8 oz of olivani ( or other vegan margarine)
1 and  1/2 cups of sugar
1/3 of a cup of soy milk

To roll the cookies in.
2 Tblpsns sugar and 2 teaspoons of cinnamon ( adjust to suit, I never find this is quite enough ) mix together in a small bowl and set aside.

Preheat the oven to 180 C (350 F)
Line baking trays with baking parchment or spray with non-stick spray.
Beat margarine and sugar together until pale in colour and well mixed ( beat it for a couple of minutes )
Add Soy milk and mix in well.
Add flour, baking powder and salt and mix until combined. The mixture may be slightly sticky, it needs to hold together enough to roll into balls without sticking to your fingers. It should not be wet. If the mix is wet add a little more flour. If too dry and crumbly add a dash more soy milk.
Roll into small balls ( slightly larger than a walnut ) and then roll in the cinnamon sugar to coat completely. Make sure the dough is well covered. Place gently on the baking sheet about 2 inches apart  and cook for roughly 10 minutes ( watch them the first time to judge what time is right for your oven, in mine they only take about 9 mins )
Bake until the cookies are set in the centre and slightly cracked, these cookies do not brown.
Remove the cookies from the oven and leave to sit on the tray a minute or two before removing to a rack to cool

Enjoy in large quantities or hide them for up to a week :)

One Comment leave one →
  1. Shanti permalink
    March 14, 2009 6:14 am

    Actually, I sort of agree. It’s terrible that New Zealand’s vegan margerine options are so limited, there’s much better options back in the states!

    But the general bad effects of eating margerine are likely cancelled out by all the wonderful veggies I eat!

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