Pistachio & cranberry rings
1 cup of plain flour (more for dusting work surface)
1 teaspoon baking powder
¾ cup + 1 tablespoon of cornstarch (combined)
¼ teaspoon salt
½ cup vegan margarine or softened vegan butter
½ cup stevia (you could use sugar)
2 ‘no egg’ – mixed accordingly with water
1 teaspoon vanilla essence
2 tablespoons lemon juice
Fine zest off two medium lemons
1 cup of icing sugar – sifted
2 tablespoons of lemon juice – add 1 at a time (more or less till icing is firm)
Handful of pistachios roughly chopped (I use a mortar & pestle)
Handful of dried cranberries
Sift & whisk flour, cornstarch, baking powder and salt in a medium bowl.
Place margarine and stevia into a separate bowl & beat with an electric mixer until combined. Add in ‘no egg’, lemon zest, lemon juice & vanilla – mix.
Beat in flour mixture until combined.
Flatten mixture on plastic, wrap & place in the fridge. I left mine overnight, but an hour would suffice.
Preheat oven to 180oC.
Roll out dough to a generous 1centimeter thickness on floured surface. Here is where you can choose how many you make depending on the size of the two cutters you use. You need 1 large cutter & 1 smaller cutter to make the hole in the middle. I made mine the size of bagels & this recipe made 6 rings. The small
amount of surplus I had left over made a couple of bite size cookies.
Place rings on baking trays lined with baking paper.
Bake for 12-15 minutes or until just golden.
Cool completely on wire racks.
Mix icing sugar & lemon juice together & spread over completely cooled rings.
Then decorate with pistachios & cranberries.
Admire with eyes. Then pleasure the taste buds!