Vegan rascals

Ingredients for 1 servings:

• 450 g spelt flour
• 200 g margarine, vegan
• 1 pinch of salt (rock)
• 1 tsp lemon juice
• 100 g powdered sugar
• 1 vanilla pod(s), scraped
• 2 tbsp flour (chickpea)
• 4 tbsp water
• 1 jar jelly, variety of your choice
• some powdered sugar for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

reduced sugar, lactose-free, egg-free, for approx. 60 pieces

Mix the chickpea flour and water until smooth, then knead with the remaining ingredients to form a shortcrust pastry. Wrap the pastry tightly and chill for about 30 minutes. Roll out the dough to the thickness of a knife’s back and cut out cookies using a cookie cutter. Place these on baking paper, then cut out the same number of cookies with a hole in the middle. Place the cookies with a hole on a separate baking sheet; they bake faster than the cookies without a hole. Bake in a preheated oven at 200°C (top and bottom heat) on the middle rack until light yellow. Let cool. Dust the cookies with the hole with powdered sugar. Spread smooth jelly on the cookies without the hole, red or yellow as desired. Place the powdered sugar-coated cookies on top of the coated cookies and let dry; this will ensure they stick together and won’t shift. Well wrapped, they will be nice and crumbly and will keep for a long time. Not only great as Advent cookies, but also cut out as hearts and a wonderful declaration of love, for example for Valentine’s Day.