Vegan raspberry kisses

Ingredients for 1 servings:

• 250 g spelt flour
• 200 g margarine or Alsan, room temperature
• 100 g sugar
• 70 g cornstarch
• 2 tbsp, heaped soy yogurt (yogurt alternative), raspberry flavor
• ½ pack of baking powder
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 tsp lemon zest, grated
• 250 g powdered sugar
• e.g. lemon juice
• n. B. syrup, (raspberry syrup)
• n. B. Food coloring, red vegan and sugar decoration, optional

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 12 minutes

Mix all the ingredients for the dough and knead it into a smooth dough, preferably with your hands. It should not be too dry or too sticky. Shape the dough into a ball, wrap it in cling film, and refrigerate for 1 hour. Preheat the oven to 175 degrees Celsius and line a baking sheet with baking paper. Knead the dough again and roll it out on a floured surface to a thickness of 4-5 mm. Use a round cookie cutter to cut out cookies and place them on the baking sheet. Bake for 12-14 minutes. Then let it cool completely on a wire rack. For the glaze, add 2 tablespoons of lemon juice to the powdered sugar, then gradually add the raspberry syrup. Only add small amounts and stir immediately. The glaze should be neither too thin nor too thick. The consistency should be similar to spaetzle dough. If it’s not pink enough for you, simply add a drop of red vegan food coloring. Now cover the cookies with the icing and place them on a wire rack to dry. If you like, you can decorate the cookies with sugar decorations, as long as the icing hasn’t completely dried yet.