Ingredients for 4-6 portions
5-6 strawberries
225 grams all purpouse flour + more for when you're rolling out the dough.
75 grams sugar
1 teskje baking powder
150 grams vegan margarine
0,75 deciliter soy milk
2 tbsp pearlized sugar
Serving:
Fresh strawberries
Coconutcream*
How to:
Preheat the stove to 180 degrees C. Line a tray with baking parchment.
Rinse the strawberries and cut into small pieces. Store in freezer while you prepare the rest of the dough.
Combine flour, sugar and baking powder in a bowl. Cut in the margarine, and crumble it into the flour with your fingers.
Stir in the milk. If it's too wet, you can add more flour**
Fold in the strawberries.
Add flour to the kitchen bench and roll out the dough to about 1 cm thickness.
Press out circles for about 5-7 centimeters with a cookie cutter.
Divide the cakes over the tray. Sprinkle with pearlized sugar.
Bake for 20-25 minutes until they start to get golden on the edges.
Cool off on a grid.
Serve with coconut cream and fresh strawberries.
** I find the dough usually get really wet because of the strawberries, so it might be a good idea not to add all the liquid at once.
*Coconutcream:
1 can coconut milk
2 tbsp powdered sugar
Put the coconut milk in the fridge for at least 24 hours, so the cream separates from the liquid in the milk.
Open the can and dig out the firm cream on top(I find that digging a small hole down to the water and then pouring that out works best. Then the cream you are going to use won't get mixed with the water again).
Add the cream to a bowl. Add the powdered sugar. Whisk together with a mixer (?). This don't take long.