Vegan Chocolate Shooting Stars
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 10 mins |
| Total Time | 3 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 170 g mararine, vean (e.. Alsan)
- 100 g raw cane suar
- 2 packs vanilla sugar
- 300 g wheat flour
- 2 tablespoon cocoa powder
- 1 tablespoon rapeseed oil
- 1 tablespoon orange peel, untreated, grated
For decoration:
- 1 cup sprinkles
- 100 g powdered suar
- 1 tablespoon orange juice
Print Recipe
Pin Recipe Instructions
- Knead all ingredients into a dough and chill for approx. 2 hours. Roll out the cold dough and cut out shooting stars. Bake them in the oven at 180 ° C (top / bottom heat, convection: 160 ° C) for 8-10 minutes.
- Make a thick glaze from 100 g powdered sugar and 1 tablespoon orange juice and coat the stars of the sniffs with it. Decorate with sprinkles of sugar if you like and allow to dry.
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