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1 hr 15 mins
This recipe is from vegweb.com. I was pleasantly surprised as to how wonderful these turned out. Made them for my vegan boss for Bosses' Day for a nice fall treat. I upped the amount of fat and milk listed on the recipe because I ended up with sand instead of dough. The dough seems to be very "fixable," so if the dough isn't coming together for you, adjust fat, liquid, and leavening accordingly until you come up with the right consistency. Please do not leave me a negative rating because of this - when I followed the recipe as-is from the website, I had to adjust it - you may have to as well depending on your ingredients, kitchen temperature, climate. Regardless, these are delicious! Oh, and some were flatter than others - the slices that came to room temperature before baking turned out nicer than the ones put in the oven still cold. Thus, be sure to not skip the chilling and resting times.
Units: US | Metric
Serving Size: 1 (29 g)
Servings Per Recipe: 24