These cookies are one of my favorites and you can get them in any bakery at my place, especially during Christmas as they give such a cheerful look and add to the festive atmosphere. I love tutti frutti and can eat them just as they are by handful and if you are new to tutti frutti, they are nothing but candied fruits. I had always known these cookies as Tutti Frutti cookies and was surprised to know that the other side of the world know them as Slice and bake cookies which is also very apt for it as that is how you make them. The making of these cookies involves very less effort, ingredients and time but the result is something you will love and cherish.
With all the baking being done and the oven humming non stop, I had forgotten to check the availability of butter in the fridge and milk too as I had used it for making yogurt. So I used vanaspati instead of butter and just went with water instead of milk and if I had doubts about the result, I need not have worried at all because the cookies turned out great and tasted just the same. Thus I ended up making a vegan cookie after all for this Christmas.
Eggless Slice and Bake Cookies / Eggless Tutti Frutti Cookies (Vegan)
Prep time: 10 mins | Bake time: 15 mins | Makes: 20
- All purpose flour – 1 cup
- Powdered sugar – ½ cup
- Tutti Frutti – ½ cup
- Vanaspati / Butter / Margarine – ½ cup
- Vanilla Essence – 1 tsp
- Water – 1 to 3 tbsp
1. In a bowl cream together vanaspati and powdered sugar. Add vanilla essence and mix well.
2. Mix together flour and tutti frutti. Add this mixture to the vanaspati mixture and mix till incorporated.
3. Sprinkle water and make into a dough.
4. Place the dough into a clean plastic cover and roll the dough into a log, after placing the sheet on your kitchen counter, while clapping the ends together so that the log does not flatten and maintain its shape.
5. Place it the fridge and let it chill overnight.
6. Preheat the oven to 180 Degrees Celsius.
7. Take the cover off and cut the log into 1 ½ inches thick roundels. Arrange them on a cookie sheet and bake for 15 minutes or until the bottom begins to brown slightly.
8. Take the tray out and let it cool for 5 minutes. The cookies may appear soft but will become firm upon cooling.
9. Transfer to a wire rack and let it come to room temperature before storing in an airtight container.
1. For a chocolate flavor, just replace ¼ cup of flour with cocoa powder.
2. If you cannot get tutti frutti, you can use dried cranberries, finely chopped candied peels.
3. You can also roasted and roughly chopped pistachios, walnuts, almonds and cashew nuts.
4. You can also use chocolate chips or peanut butter chips.
5. You can also use grated lemon rind or orange rind for flavoring instead of vanilla essence.
1. You can use either milk or fresh yogurt/curd instead of water.
2. Do not slice thin cookies as there is a risk of crumbling.
3. If you want to cut out the cookies in different shapes, flatten the dough, cut out the shapes, arrange them on a parchment paper and then chill it for 1 hour before baking. Attempting to use cookie cutters on the chilled log will be difficult.
4. I refrigerated the dough over night but if you are in a hurry, you can store the same in the freezer for 1 hour before baking.
5. I had used vanaspati, but feel free to use softened butter or margarine.