Vegan Koulourakia

Serves (makes) 40 cookies | Prep time: 45 mins + resting time | Cooking time: 25 mins

INGREDIENTS

• 550g/19.4oz (~4 cups) plain flour / all purpose flour) + some extra flour for rolling the koulourakia
• 3 tsp baking powder
• 200g/7oz (~3/4 cup) unsweetened apple sauce
• 1/2 cup sunflower oil
• 170g/6oz (2/3 cup) raw sugar
• 2 tsp vanilla extract
• zest of one orange
• 125ml/4.2 fl oz (1/2 cup) freshly squeezed orange juice
• 1/2 tsp baking soda
• plant milk for brushing tops

METHOD

1. In a bowl, combine the flour and baking powder with a whisk. Set aside.
2. In a large bowl whisk together the apple sauce, oil, sugar, vanilla extract and orange zest.
3. In a small bowl combine the orange juice with the baking soda. It will fizz, then pour it into the wet mix and whisk well.
4. Gradually add the dry ingredients (flour + baking powder) into the wet mix. Use a spoon then knead with your hands to get a soft dough. You may need to add a little more flour to ensure the dough isn’t too sticky. Take care not to over-mix as this will toughen your dough. Cover the dough and let it rest for about 20 minutes.
5. Preheat oven to 180C/355F. Line a couple of trays with baking paper.
6. Lightly flour a clean bench space. Roll the dough into ball pieces a little larger than shelled walnuts. Roll each ball into a thin 15cm/6in log. Create S-shapes, rings or twists and place them on the baking trays.
7. Using a pastry brush, lightly brush the tops of the koulourakia with some plant milk. We used soy milk.
8. Place in the oven and bake for about 20 to 25 minutes until lightly golden.
9. Cool on a wire rack, then they’re ready to serve.