It’s December 1st and we’re already bringing you the first Christmas sweets recipe, some classic shortbreads in a vegan version. It has cost us to wait so long because we have a sweet tooth but the wait has been worth it.

I know there’s still a lot left for Christmas but I like sweets so much (and especially nougat) that it’s hard to resist when you go to someone’s house or when you’re shopping at the supermarket, they’re everywhere!



  • 200 mililitros de aceite
  • 1 cucharadita de canela
  • 350 gramos de harina
  • 125 gramos de almendras molidas
  • 6 cucharadas de sirope de ágave
  • 50 gramos de azúcar moreno


  1. We mix all the ingredients< /strong> in a bowl until you get a compact and somewhat sticky dough. As the dough does not have an egg, you can try it raw to rectify the sugar, cinnamon or ground almonds to your liking.
  2. You take a portion of the dough (depending on the size you want to give to the shortbread ), make a small ball with your hands and flatten it until it has the shape of the photo above .
  3. Place the Polvorones on a tray lined with parchment paper and sprinkle them with sesame or sesame.
  4. We put them in the oven (previously preheated) at 170 degrees for about 30 minutes in the central height of it, with heat from above and below. The time may vary depending on the oven you have.
  5. We take out the shortbread and let them cool completely. The shortbread should come out of the oven golden brown and you also have to keep in mind that they harden more when they cool down, although they shouldn’t be raw when you take them out either.
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