John Myers
Ingredients for 1 servings:
- 400 g wheat flour type 405
- 200 g margarine, vegan, e.g. B. Alsan, room temperature
- 100 g powdered sugar, sifted
- 50 g almonds, ground
- 4 tbsp soy milk (soy drink)
- 1 packet of vanilla sugar
- 1 small orange(s), organic, zest
- 150 g jam
- some powdered sugar for dusting
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 55 minutes
vegan cookies with jam filling and powdered sugar
For the cookie dough, sift the flour and powdered sugar into a mixing bowl. Mix in the vanilla sugar, almonds, and orange zest, then knead together with the soy milk and margarine until smooth. Wrap the dough in cling film and chill for at least 1 hour. Using a rolling pin, roll out the dough on baking paper to a thickness of about 4 mm and cut out two Easter motifs on each cookie using cookie cutters. Trim the excess dough, place the cookies on the baking paper and bake in a preheated oven at 180°C for about 10 minutes, until lightly browned. Allow the cookies to cool thoroughly, spread with fruit jam—e.g., orange, apricot, or strawberry—then stack the cookies together, and dust with powdered sugar.
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