November 17, 2021
These dairy-free buttery cinnamon-y biscuits are the perfect home-made treat. A cinch to make and bake they can be veganised by subbing the egg with your fave egg replacer.
1Melt Nuttelex on medium/high heat until foamy, stir gently, let foam again, stir again, you'll smell the buttery aroma and also it will brown slightly- remove from heat and allow to cool completely.
2Next in a clean bowl, combine the cooled Nuttelex with the sugar & blend in a mixer until light & creamy (scraping down the sides at least once) before adding the vanilla, and then slowly pour in the beaten eggs/egg replacer followed by the baking powder, cinnamon & flour. Once it's become a dough – allow to rest in the fridge for 30 minutes.
3Meanwhile, preheat the oven and line your baking tray with baking paper and place icing sugar in a low and wide bowl/ or plate.
4Take your dough and roll into uniform sized balls, then roll each ball through the icing sugar before placing on your lined tray
5Bake at 160C (fan forced) for 10-12 minutes then set aside to cool on a rack
6Store in an airtight container
