John Myers
Ingredients for 1 servings:
- 200 g powdered sugar
- 200 g margarine
- 300 g flour
- 1 packet of vanilla sugar
- 1 tbsp lupin flour
- 2 tbsp water
- Bottle of lemon flavor
- 1 small lemon(s)
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes
vegan, easy, quick
Weigh 100g of powdered sugar, 200g of margarine, and 300g of flour into a bowl and sprinkle over a sachet of vanilla sugar. Mix 1 tablespoon of lupin flour with 2 tablespoons of water until smooth and add about 1/4 bottle of lemon flavoring. Add it to the bowl and knead with your hands until the dough easily separates from the bowl. You can test whether there is enough lemon flavor in it, but you don’t have to. Wrap the dough in cellophane and place it in the refrigerator for about half an hour. You can do this without waiting in a pinch, but I wouldn’t recommend it. Then roll out the dough, cut out shapes, and place the cutters on the baking sheet. Meanwhile, preheat the oven to 180°C. Place the cookies in the oven and bake for about 10 minutes until golden brown. Now mix 100g of powdered sugar with enough lemon juice until smooth. Be careful; it’s better to start with less juice. Spread over the cooled cookies and let them dry. Optionally, you can also color the icing. In the photo, I partially colored it with pomegranate juice.
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