Author: Catie Smith
Tis the Season for Vegan Holiday Baking!
Saint Nicholas Day, also called the Feast of Saint Nicholas, is observed on 5 December or on 6 December in Western Christian countries, and on 19 December in Eastern Christian countries using the old church Calendar. It is the feast day of Saint Nicholas of Myra and falls within the season of Advent.
Throughout the month, I’ll be sharing one special vegan recipe, starting today with St. Nicolaas Koek (Dutch Spice Squares). These are easy to make, perfect for afternoon tea, and they make great gifts, especially when you add your own festive packaging.
1 lb. Vgarden non-dairy buttery spread
1 pound light brown sugar
2 teaspoons baking soda
1 cup water
4 cups flour
1 tablespoon cinnamon
1 teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon salt
½ teaspoon mace
½ pound blanched walnuts (dry thoroughly and brown in 1 tablespoon butter, stirring constantly, drain)
½ pound sliced almonds, unblanched and unbrowned
Cream Vgarden’s non-dairy butter and sugar; dissolve baking soda in the water, add. Sift dry ingredients; add to butter mixture (will make a soft dough). Place on floured board, knead in almonds and roll out about ¼-inch thick. Fit into cookie sheets and bake at 350º about 30 minutes or until done. Cut into squares before cold. Yields about 5 dozen squares.
This is so vintage!
The recipe (using traditional butter, which I’ve simply swapped out with Vgarden’s version) comes from Eet Smakelijk, published by the Junior Welfare League, Holland, Michigan, 1964.