The vegan dessert I had planned was almond biscuits with rose water buttercream wedged in between. But that didn’t happen.
Apparently it is very difficult to make a vegan buttercream that involves rose water. Ifailed. Three times.
So I had to come up with plan B. Said almond biscuits fresh strawberries, perfectly ripe mango and a splosh of rose water on the fruit. Nice too, but not what I had in mind.
Oh well, shit happens sometimes, and the best you can do is to make it work with what you’ve got.
Almond discs with sesame and cadamom, makes 25
100 g ground almonds
3 tbsp sesame seeds
100 ml caster sugar
100 g margarine
2 tbsp plain flour
1 tbsp soy milk
1 tsp ground cardamom
Melt the maragine in a sauce pan, add the other ingredients. Cook for a few minutes while stirring, until you have an even batter. Place dollops of teaspoon size onto a baking sheet, with plenty of space in between. Bake for 6 mins, 175C, leave to cool on a flat surface, then store in an airtight container.
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