We’re huge fans of Norwichnuts around here. Her Flickr photos make me want to eat my screen and her recipes are easy, quick and always delicious. She created this custom recipe just for Vegansaurus because she is the greatest. Make it, eat it, send us thank-you notes and cash money, etc.
Shortbread Macaroons with Raspberries
by Janet Hudson
This is a light, delicious cookie-type dessert that is really easy and very elegant—don’t let the steps fool you. You will be glad you tried this.
Part 1. Vegan Shortbread
1 cup all-purpose flour
¼ cup raw sugar
¼ tsp. salt
½ cup chilled vegetable margarine
Preheat oven to 300°F. Lightly grease a cookie sheet with vegetable margarine or line with parchment paper. Whisk flour, sugar, and salt in medium bowl to blend. Add ½ cup margarine and mix by hand until mixture resembles coarse meal. Using your hands, form the meal into ball and then flatten into disk. Roll out dough on lightly floured surface to a half-inch-thick rectangle and transfer to the cookie sheet. Press dough down evenly.
Part 2. Raspberry Filling
1 basket fresh raspberries, washed
½ cup raw sugar or agave syrup
1 tsp. spearmint extract
Mix the berries together and macerate with the extract and sugar. Spoon on top of the shortbread.
Part 3. Vegan Macaroons:
3 cups sweetened shredded coconut
3 Tbsp. raw sugar
½ cup warm coconut milk
1 Tbsp. egg replacer
1 tsp. vanilla
½ cup sliced almonds
Mix coconut and sugar together. Whisk egg replacer into the coconut milk, then stir in the vanilla. Mix the coconut mixtures together. Fill a pastry bag and pipe the “dough” on top of the shortbread and berries as you like. Bake 20 to 25 minutes until golden. Sprinkle with sliced almonds around the last five minutes. Makes about a dozen “cookies”.
Cool and enjoy. The best part about these is that you can have them for breakfast, lunch, or dinner.
Idea! Why not change out the raspberries for blueberries, strawberries, blackberries or any of your favorite fruits!