Greek Vegan Kourambiedes (Κουραμπιέδες) ★★★★★1 review

Serves 30 | Prep time: 30 mins + resting time | Cooking time: 25 mins

INGREDIENTS

• 550g plain flour
• 1 1/2 tsp baking powder
• 250g vegan butter
• 50g coconut oil (not melted)
• 100g powdered/icing sugar (+ extra for covering cookie & dusting)
• 2 tsp vanilla extract
• 1/2 tsp rose water
• (optional – roasted almond flakes)

METHOD

1. In a bowl add the flour, mix through the baking powder and set aside.
2. Using either a stand mixer or a handheld electric mixer and a large bowl, beat the vegan butter, coconut oil and powdered sugar on a high setting. Do this for 10 minutes to achieve a soft, fluffy mixture, stopping regularly to scrape down the sides of the bowl. Add the vanilla and rose water and beat for another 5 minutes.
3. Add the flour slowly, a few spoonfuls at a time, beating at a lower speed, until all the flour is used. (If using the almonds, mix them in at this stage). Then let the dough rest for about 20 minutes.
4. Preheat the oven to 175C /345F, and line your baking trays with baking paper.
5. Using the palms of your hands press the dough and form round cookie shapes about 4cm (1.5 in) wide and 1.5cm (1/2 in) height.
6. Bake the shortbread cookies for 20-25 minutes, depending on your oven.
7. Allow to completely cool on a cooling rack.
8. In a small bowl pour some powdered sugar in then dip each cookie and cover with the sugar.
9. Arrange the kourambiedes on a platter then using a sieve, sprinkle more powdered sugar on top. Ready to serve!

Greek vegan Christmas shortbread cookies (kourambiedes), served with Greek coffee