5 egg replacement portions (see the bottom of this post for egg replacement alternatives)
450 g self-raising flour
350 g caster sugar
200 g blanched almonds
1 tsp vanilla extract
1 tbsp vegan margarine
A pinch of salt flakes
Zest of 2 lemons finely grated
Preheat oven to 190°C (375F) (170°C fan-forced)(340F)
Mix the egg replacement, sugar and vanilla in a bowl until they become creamy.
Add the self-raising flour, vegan margarine, salt, lemon zest and the blanched almonds
Press the mixture to form a dough, then make to logs and then place on a baking tray with baking paper
Bake for 20 – 30 minutes or until they have risen and are pale golden
Remove them from the oven and cool at room temperature for 3 – 5 minutes, then cut them into 1 – 2 cm (1/2 inch-1 inch) thick slices
Place the slices onto their sides onto a baking paper covered tray and return to the oven for 5 minutes, repeat this to the other side
Remove from the oven and leave to cool – they will be golden coloured and crisp.
You can serve these with your tea, coffee, gelato. Will keep in a airtight container for up to 2 weeks.