Vegan Boussou La Tmssou (algerian Shortbread Cookies)

These gorgeous Vegan Boussou la Tmssou , shortbread cookies, reminds you of snowballs and originally are from Algeria. They melt in your mouth and these moreish cookies are not to be missed this festive season. They can be great as Christmas cookies or any time of the year and very nice alternative treats for those friends and family who are vegan. Definitely, these bite-size delights will light up anyone’s face!

“Tis the season to be jolly and bake cookies” In our house, Christmas and cookies go hand in hand and I don’t think there is anything more festive than a good shortbread cookie. Just curl up by the fire, pour some hot chocolate and munch a few of these delectable cookies and have fun and laughter with the ones you love! Oh yes, all we want for Christmas is food

This year for Christmas baking I was looking some inspirations to get baking, generally I don’t bake much so in my case baking ideas just don’t pop in my head to start baking, it has to be something special that would push me to go into that baking mood.

As I was about to search online, what do I see about outside? Freaky snow started falling, people in Britain went crazy to see that amount of snow and especially social media flooded with such mesmerising and unique snow pictures, cute and very creative snowman pictures.

While I was enjoying snow falling down on the trees, I had cravings for eating white snowballs. So thought of a treat that would resemble small snowballs.

Quickly I searched for snow-themed food, to my surprise a lot of recipes turned up from drinks to desserts, wow, and I thought about baking these Boussou la Tmssou !

Boussou la Tmssou , delicate and delightful cookies which reminds you snowballs, dipped in orange blossom water and then covered in icing sugar hails from Algeria.

The name Boussou la Tmssou means ‘Kiss it, don’t touch it’ . I guess this name was given to these cookies because they are extremely delicate to handle, while you are making and eating, these cookies need to be handled with so much care and attention.

Although they need extra care, these cookies can be prepared in such a short time and you won’t need any special ingredients. Traditional Boussou la Tmssou made with Ghee, (some use melted ghee, some use set ghee).

I had almost 2 kg organic virgin coconut oil bottles lying in my kitchen, so I thought of making these cookies as vegan.

While I was baking these cookies, the husband said it’s beginning to feel like Christmas! The festive season is in full swing in my house and we are looking forward to spending the most wonderful time of the year with loved ones and devouring all these yummy goodies.

If you are still looking for an idea then look no further, this foolproof recipe is the perfect for sharing the moments, small but sweet, just make double the amount as once you prepare these you’ll want to scoff some as well as one is never enough!!!

Vegan Boussou la Tmssou (Algerian Shortbread Cookies)

ingredients:

• 225g Plain flour – Maida
• 40g Powdered sugar
• 110g Coconut oil melted
• 100-120ml Orange blossom water
• 150g Powdered sugar for coating

instructions:

How to cook Vegan Boussou la Tmssou (Algerian Shortbread Cookies)

1. In a bowl add the plain flour and 40g powdered sugar.
2. Mix well then add melted coconut oil.
3. Mix all the ingredients with the hands and form a dough.
4. Divide the dough into small equal sizes and roll into balls.
5. Meanwhile, preheat your oven to gas mark 3-4 for 5-7 minutes.
6. If you want you can press the cookie balls with your thumb and make slightly flat, I did half of them then left it.
7. Line them on a baking tray and bake them for 15 minutes or until bottom parts of the cookie gets slightly golden brown.
8. Remove it from the oven and leave it to cool completely.
9. Once they are cooled dip them into orange blossom water one by one and roll into the powdered sugar to coat them evenly, leave them on a tray for at least 4-5 hours at room temperature.
10. Then store them in the airtight container and keep it in a refrigerator. Bring it to room temperature for 30 minutes before consuming.

NOTES:

Did you make this recipe?

This Roasted Carrot, Chickpea Soup with Coriander and Lime Vinaigrette, is a healthy, flavourful and satisfying dish that can be served at lunch or light dinner and ridiculously easy to prepare.

Season of winter is in full swing, so is the season of soups, at least in my kitchen 🙂 Already We have gulped down so many soup bowls, and there are many soup recipes waiting to be executed in my kitchen. Freezing and Cold temperatures with Hot and Cozy soup go hand in hand, warming, and hearty soups to get you through the cold spell.

Remember I told you in this Roasted Cauliflower, Parsnip and Walnut Soup post about how I went a bit crazy and bought a half trolly full of vegetables, just because they were 29p per bag, so I went on soup cooking spree and prepared huge batches of soups which overtook my fridge and freezer.

More Carrot Recipes: – Roasted Carrot and Coriander Hummus | Carrot, Tomato and Cardamom Chutney | Lasniya Methi Gajar ( Sauteed carrots with garlic and fenugreek seeds)

One of the soups I prepared was this Roasted Carrot, Chickpea soup with Coriander and Lime Vinaigrette which is the result of a few leftover bags of carrots I had in my fridge. We just threw whatever we found in the fridge and pantry as we were going on holiday and wanted to use all our perishable ingredients. Instead of adding more vegetables I added Chickpeas so this soup would be packed with protein too.

This soup turned out so delicious, that after coming back from our holiday we already finished the frozen ones, and I had a go at making second time as per demands of the family and also I wanted to post this recipe on my blog.

More Chickpea Recipe:- Sun dried tomato, chickpea Cakes with Cashew and Oats | Gujarati Black Chickpea Curry | Thai Sweet Potato, Chickpea and Mushroom Curry

So this soup of mine is Frugal, amazingly flavourful, spicy and delicious, and a bonus point is that it’s vegan and so healthy.

In this soup, fresh and juicy carrots and chickpeas give such a thick, creamy and luscious texture, neither runny or lumpy, just right so it slips down your throat. A strong and warm flavour of harissa paste is so inviting in this cold weather. Zippy and fresh tasting coriander and lime vinaigrette brightens up the soup and makes this it all more enjoyable.

Notes:- For a low-carb diet, serve soup without any bread.

Roasted Carrot, Chickpea Soup with Coriander and Lime Vinaigrette

ingredients:

• 500g Carrots Peeled and cubed

• 200g Boiled chickpeas water drained

• 1 Big white onion chopped

• 5-6 Garlic cloves

• 700ml Vegetable stock

• 3 tbsp. Olive oil

• 1 Tbsp. Harissa or Chilli Paste

• Salt and Pepper

• Dry red chilli flakes

• 4 Tbsp. Coriander leaves

• 2-3 Tbsp. Lime Juice

• 4-5 Tbsp. Olive oil

• Salt and Pepper

instructions:

How to cook Roasted Carrot, Chickpea Soup with Coriander and Lime Vinaigrette

1. Preheat the oven to gas mark 5-6.
2. Place chopped carrots on a baking tray, drizzle olive oil and sprinkle some salt and pepper.
3. Roast it in the oven for 15-20 minutes.
4. Now add drained chickpeas, onion, and garlic.
5. Mix well and once again roast it for another 15 minutes.
6. Now add harissa paste and mix everything together and let the vegetable and chickpea roast for another 5 minutes.
7. Remove the tray from the oven and transfer everything into a big saucepan. ( leave some chickpeas for garnishing the soup)
8. Add vegetable stock and blend the soup with the hand blender until smooth.
9. Heat the soup on the stove for a couple of minutes, check the seasoning.
10. In a blender place coriander, lime juice, olive oil, salt, and pepper.
11. Grind till everything mixes well.
12. Serve hot soup in a serving bowl, garnish the soup with the remaining chickpeas, vinaigrette, fresh coriander and chilli flakes.
13. Enjoy with crusty bread or even without, it tastes great too.

NOTES:

Did you make this recipe?