John Myers
Ingredients for 1 servings:
- 100 g margarine (e.g. Alsan)
- 120 g cane sugar (raw cane sugar)
- 1 packet of vanilla sugar
- 1 banana(s), ripe
- ½ pack of baking powder
- 300 g rye flour
Instructions
Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes
not just for the Christmas season
Using a hand mixer, mix the margarine (of course, you can also use butter, but then the recipe is no longer vegan), the cane sugar, and the vanilla sugar. Peel and chop the ripe banana, add it, and mix well. Mix the rye flour with the baking powder and gradually add it to the dough. Finally, use your hands to shape the slightly crumbly dough into a ball. Wrap this dough in plastic wrap and refrigerate for at least 2 hours. Now you can roll out the dough and cut out the cookies as desired. Place it on a baking sheet lined with baking paper. You can, of course, decorate the cookies with your choice of decorations before baking (I don’t due to severe allergies). Now bake them in a preheated oven at 170°C fan/convection oven for about 10 minutes. Let the cookies sit on the hot baking sheet for a short while to firm up a bit, then transfer them to a wire rack to cool. For me, the dough is enough for about three baking trays, but it depends on the size of the cookie cutters and the thickness when rolling out.
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