Homemade vegan 'perrunillas'
Plus 30 minutes of refrigeration
Perrunillas are a traditional sweet from the Extremadura region that are consumed during the festivities, especially during the Holy Week festivities.
Their flavor is sweet and anise-flavored, with a slight citric aroma; and their texture is semi-grainy, floury and smooth. These characteristics make them very reminiscent of mantecados, although they are sweeter than these and a little less dry.
In this version, we use animal-friendly and sustainable ingredients, since they are of 100% vegetable origin, so these are cruelty-free and cholesterol-free 'perrunillas' with a finer and more delicate flavor.
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- Step 1Mix the flax seeds with the water in a bowl and let them hydrate for 10 minutes.
- Step 2After this time, pour the sifted flour into a large bowl and add the aniseeds, the orange zest, the salt and the sugar and stir. Next, add the oil and the mixture of flax and water and mix all the ingredients, kneading, until obtaining a homogeneous dough. When the dough is ready, form a ball, cover the bowl with a plate and put it in the fridge for 30 minutes.
- Step 3After this time, preheat the oven to 175°C (350°F) and shape the cookies. To do this, take the dough out of the refrigerator and divide it into equal portions, shaping them into rounds and flattening them with your hand to a thickness of approximately 1 cm (½ inch). As you shape the cookies, transfer them to a baking sheet lined with parchment paper.
- Step 4Put the aquafaba in a bowl and beat with a whisk until stiff peaks form. When it is stiff, add the icing sugar little by little, continuing whisking.
- Step 5With a pastry brush, spread the mixture of aquafaba and icing sugar over the 'perrunillas' and, when they are all covered, put the tray in the oven and bake for 15 minutes, until they are lightly browned, making sure they do not burn. Once baked, remove them from the oven, let them cool down well and serve.