Melt the vegan butter in a saucepan and simmer for about 3 minutes while stirring at the highest level. Remove from heat and let cool down completely. Transfer to a mixing vessel.
Mix the soy flour with a sip of water so that there are no more lumps. The mixture should have a very thick or viscous consistency. In a smaller bowl, weigh the sugar, add the salt and vanilla sugar. In another bowl, weigh the flour and cocoa, add the baking powder and mix.
Briefly whip the butter with the soy flour-water mixture with the mixer and pour in the sugar. Take out the stirrers and knead in the flour with your hands. Divide the dough into 2 - 3 equal portions, form sticks with an approximate edge length of 3 - 4 cm.
Wrap each one tightly in aluminum foil. This means that they can be conveniently stowed away in a full refrigerator without breaking or deforming. Let sit there for 1 - 2 hours until they have hardened.
Preheat the oven to 180 ° C. Since the recipe results in about 2 baking sheets of biscuits, first take a stick out of the refrigerator. Cut with a sharp, smooth-edged knife into 0.5 - 1 cm thick slices. Put a little granulated sugar on a flat plate and lightly press the dough slices in with a flat object. Carefully remove the loose sugar lumps and place the biscuits on the baking sheet lined with baking paper.
Bake on the middle rack for 10-12 minutes. In the meantime, take the next stick out of the fridge, cut it and press it in the sugar, so that it can be baked right after the first sheet.
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