Vegan Tomato Biscuits with Violife Block with cheddar flavour & violife creamy with herbs

  

November 13, 2018

Directions

1. Beat the sundried tomatoes in a blender.

2. Grate the Violife Cheddar block.

3. Combine the butter, brown sugar, grated Violife and sundried tomato paste in a bowl, using a wooden spoon.

4. In another bowl, combine the almond flour, salt and paprika.

5. Add it to the butter mixture and mix until you create a dough tha is quite oily.

6. Refrigerate for about an hour until firm.

7. Roll out the dough between 2 sheets of parchment paper, until it becomes

4-5 mm thick.

8. Use cookie cutters to cut out the dough into any size and shape you want. Transfer to a baking sheet lined with parchment paper. Make sure the cookies are about ½ cm thick.

9. Refrigerate again for 5 minutes.

10. Bake in preheated oven at 170ο C for 12 minutes.

11. Transfer the Violife Creamy with herbs to a pastry bag and pipe onto cookies.

12. Place one cookie on top of each other, in order to make them sandwich type.

Ingredients

200g Violife Creamy with herbs

100g Violife block with cheddar flavour

110g almond flour

110g coconut butter

180g all-purpose flour

50g brown sugar

pinch of salt

50g sundried tomatoes

1 teaspoon smoked paprika

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