Vegan Russian Tea Cakes Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 20 mins
2 cups flour
1/2 cup icing sugar, + 3 tbsp
1 cup vegan butter, softened
1 tsp vanilla extract
1 cup walnuts, finely chopped
1Preheat the oven to 350 degrees F (180 degrees C) and line a baking tray with parchment paper.
2Add flour and 1/2 cup icing sugar to a large mixing bowl. Whisk together, then add the vegan butter and combine it with the dry ingredients using a fork until thoroughly combined and a dough forms. Now add the vanilla extract and chopped walnuts, and mix together once more.
3Shape the dough into 15 even-sized cookies (using around 1 1/2 tbsp dough per cookie) and lay them out on the baking tray. Bake in the preheated oven for 15 minutes, until crispy on the outside and a light golden color.
4Immediately mix with the rest of the icing sugar, and serve.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.