John Myers
Ingredients for 1 servings:
- 350 g wheat flour or spelt flour
- 200 g margarine, purely vegetable
- 100 g sugar
- 50 g granulated sugar
- 1 packet of vanilla sugar
- 2 tbsp soy flour
- 2 tbsp water
- ½ tsp baking powder
- ½ tsp salt
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 42 minutes
Mix the soy flour with the water. Melt the margarine in a bowl. Add the sugar, vanilla sugar, and soy-water mixture and beat vigorously. Mix the flour with the baking powder and salt and add to the dough. Knead the dough vigorously, form rolls about 5 cm thick, and refrigerate them for at least 1-2 hours. Preheat oven to 180°C. Cut the rolls into approximately 0.5 cm thick slices and place them on a baking sheet lined with baking paper, leaving enough space between them. Sprinkle with sugar and lightly press the sugar into the baking sheet with a spoon. Bake the cookies on the middle rack for 12 minutes. Remove from the oven after baking, even if the cookies still seem too soft. Remove the cookies from the baking sheet and let them cool. It’s best to let them “ripen” in the cookie tin for another 1-2 days. Tip: The cookies will be even better if you use egg substitute powder instead of soy flour and water.
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