Summary

Ingredients

• 350 g wheat flour or spelled flour
• 200 g mararine, purely veetable
• 100 g suar
• 50 g ranulated suar
• 1 packet vanilla sugar
• 2 tablespoon soy flour
• 2 tablespoon water
• 0.5 teaspoon ½ baking powder
• 0.5 teaspoon ½ salt

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Instructions

1. Mix the soy flour with the water. Melt the margarine in a bowl. Add sugar, vanilla sugar and soy-water mixture and beat vigorously. Mix the flour with the baking powder and salt and add. Knead the dough vigorously, form approx. 5 cm thick rolls and place them in the refrigerator for at least 1-2 hours.
2. Preheat the oven to 180 ° C.
3. Cut the rolls into approx. 0.5 cm thick slices and place them on a baking sheet lined with baking paper with sufficient space between them. Sprinkle with granulated sugar and lightly press the sugar with a spoon.
4. Bake the biscuits on the middle rack for 12 minutes. Take out after the baking time, even if the biscuits still appear too soft. Remove the biscuits from the tray and let them cool.
5. It is best to let it mature for another 1-2 days in the cookie jar.
6. Tip:
7. The biscuits are even better if you use egg substitute powder for 1 egg instead of soy flour and water.