Vegan jackfruit cookies Linzer style

Ingredients for 1 servings:

• 1 bag of jackfruit, organic, ripe, dried
• 460 g wheat flour
• 80 g hazelnuts, ground
• 100 g powdered sugar
• 1 tsp cream of tartar baking powder
• ½ tsp cinnamon (Ceylon cinnamon)
• 1 pinch(s) of pepper
• 250 g margarine, room temperature
• 5 tbsp oat milk (oat drink)
• Powdered sugar for dusting

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 37 minutes

Makes 50 cookies. Soak the ripe, dried jackfruit in cold water overnight in the refrigerator. Alternatively, soak in hot water for one hour. In the meantime, mix all the dry ingredients well in a bowl. Add the margarine and milk and knead everything into a smooth dough. Wrap in cling film or beeswax wrap and chill in the refrigerator for at least one hour. Dust the work surface with flour, roll out the dough thinly, and cut out shapes. Cut out a small circle or similar shape for half of the cookies. This will create the top and bottom of the cookies. Bake the cookies in a preheated oven at 180°C (top/bottom heat) for 10-12 minutes. Meanwhile, drain the jackfruit and puree it finely. Place half a teaspoon of it on the bottom of each cookie. Press the tops down gently. Repeat this process until all the cookies are ready. Dust with powdered sugar before serving.