Baked these for our Halloween party tomorrow 😀
3/4 c vegan margarine
1 1/3 c sugar
1 tsp vanilla essence or almond
1/4 c almond milk
2 1/2 tbsp cornstarch
2 1/2 c flour
2 tbsp matcha powder (if you aren’t used to the flavor, 2 tbsp is enough. If you would like darker and stronger flavor of matcha, add more)
1 tsp BP
A pinch or two salt
1 tsp cornstarch
Strawberry/raspberry/rhubarb jam
Almond slices
Cream margarine and sugar then beat in milk, cornstarch and essence
Add in the rest of the ingredients. If dough too sticky add a little flour, too dry add a a little milk
Take dough by tbsp and shape into logs (cookies will spread, so expect fat fingers as result, shown on picture)
Bake cookies on preheated 325 F, for 13-15 mins (bottom golden brown but top still soft)
Cool on sheet for a min before transferring to cooling rack
Melt jam in microwave, dip fingers and attach almond slices as nails
I shaped and decorated the rest of the dough with spiders, as shown
Bloody Fingers (Matcha Cookies)
Ingredients
- 3/4 c vegan margarine
- 1 1/3 c sugar
- 1 tsp vanilla essence or almond
- 1/4 c almond milk
- 2 1/2 tbsp cornstarch
- 2 1/2 c flour
- 2 tbsp matcha powder if you aren’t used to the flavor, 2 tbsp is enough. If you would like darker and stronger flavor of matcha, add more
- 1 tsp BP
- A pinch or two salt
- 1 tsp cornstarch
- Strawberry/raspberry/rhubarb jam
- Almond slices
Instructions
- Cream margarine and sugar then beat in milk, cornstarch and essence
- Add in the rest of the ingredients. If dough too sticky add a little flour, too dry add a a little milk
- Take dough by tbsp and shape into logs (cookies will spread, so expect fat fingers as result, shown on picture)
- Bake cookies on preheated 325 F, for 13-15 mins (bottom golden brown but top still soft)
- Cool on sheet for a min before transferring to cooling rack
- Melt jam in microwave, dip fingers and attach almond slices as nails
