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Ingredients
- 3/4 cup soft brown sugar
- 1/2 cup vegetable margarine
- 1 teaspoon almond essence
- 3 tablespoons soya milk
- 2 cups plain/all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup fresh strawberries, mashed
- 1/2 cup chopped walnuts
- 1 1/4 cups icing sugar/confectioner's sugar for glaze
Preparation
Step 1
Preheat the oven to 190°C/375°F/Gas mark 5
Remove 4 teaspoons of the strawberries with juice and set aside for the glaze. Cream the sugar, margarine, and almond essence
until creamy. Stir in the soya milk. Sift in the dry ingredients, alternately with the crushed strawberries. Stir in the
walnuts.
To make the glaze, mix the reserved berries with the icing sugar/confectioner's sugar to make a thin glaze and spread over
the warm or cold cookies.
Easy Wheat, Egg and Milk Free Cooking