Vegan Cinnamon Swirls a la Shortbread Style
When I was tasked to bake something for the work bake-off I had no idea what to make at first. As we have two members in our team who are vegan, I knew I wanted to bake something which they too can eat. Twitter is great when in need of help and through it I discovered Vegan Richa. I had a quick brows through her cake and cookie recipes and was instantly draw not to these vegan cinnamon swirls a la shortbread style. Cinnamon swirls are very popular in Sweden and shortbread in England so I thought it would be the perfect combination seeing I’m now Swenglish (Swedish + English).
I couldn’t find any cashew butter in the shops so I swapped the original recipe to crunchy almond butter instead and I must say I think the cookies came out very delicious. They taste just like Swedish cinnamon crescents, just a crispy version. I don’t know what scores my colleagues have given me in the bake-off competition but on the day of tasting them they said they’re nice and some even went for seconds.
No need to speak more about them. If you like the sound and look of them, here’s the easy recipe to make your own.
How to Make Cinnamon Swirls
Makes 12
Dough ingredients
- 2 tbsp crunchy almond butter
- 80 ml maple syrup
- 1/4 tsp vanilla extract
- 60 ml almond x
- 180 ml flour
- 1/4 tsp baking powder
- 1/4 tsp salt
Cinnamon mixture
- 2-3 tbsp brown sugar
- 1 tsp cinnamon
- oil spray or water spray as needed
Instructions
- In a bowl, add the cashew butter, maple syrup and vanilla extract. Mix well to combine. Leave in room temperature for 10 minutes so that the nut butter warms and mixes easily.
- Add the rest of the dry ingredients to make a soft dough.
- Let the mixture sit for 10 min. If still sticky, add a tbsp more flour. The dough should be smooth and not too dry and not sticky.
- Roll it out using some flour into a 2mm thin large rectangle.
- Mix the sugar and cinnamon in a small bowl until well combined. Spray water or oil on the rolled out dough. Sprinkle cinnamon mixture. Roll the dough into a tight log and seal the edge with water.
- Let the log chill for 15 to 30 min. Preheat the oven to 168 C.
- Slice and bake for 12 min. Let cool and then enjoy with a glass of milk, cup of tea or coffee.
Let me know if you make these cookies and what you think of them. If you have any similar vegan recipes, please let me know in the comments.
Jennie xx
4 Comments
Anca
Yum! They sound delightful. I’d love to try a few of these. x
Jennie
Thank you, they’re so easy to make! And they’re delicious 🙂 x
Easy Food
Oooh, looks beautiful as well as delicious.
Jennie
Thank you 🙂