Summary

Ingredients

• 270 g flour
• 250 g mararine, vean, e.., from Alsan
• 100 g powdered suar, sifted
• 2 packs vanilla sugar
• 2 packs vanilla pudding powder, vegan
• 1 pack chocolate pudding powder, semi-dry, vegan
• 2 teaspoons water
• 200 g chocolate, semi-dry, vean
• 5 g coconut oil

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Instructions

1. First make 2 doughs - a vanilla dough and a chocolate dough.
2. For the vanilla dough, mix 135 g flour, 50 g powdered sugar, 1 packet of vanilla sugar and 1 1/2 packet of vanilla pudding powder. Then add 125 g of soft margarine and 1 teaspoon of water and knead everything nicely until a homogeneous, soft dough is formed. Shape the dough into a ball and chill for about 15 minutes.
3. Proceed in the same way for the chocolate dough, but now add 1/2 packet of vanilla pudding powder and 1 packet of chocolate pudding powder to the dough. Shape this dough into a ball and put in a cool place.
4. Get the dough out of the fridge. Shape the dough into 2 strands and place them around each other like a checkerboard pattern. Fold the dough once in the middle and twist the strand against each other twice. Then shape it into a long strand again and cut off pieces, for me the amount was 65 pieces. Shape these into balls and flatten them lightly on the baking paper.
5. Bake the cookies for approx. 12 minutes at 180 ° C (approx. 200 ° C top / bottom heat), depending on their size.
6. Melt the chocolate with the coconut oil. As soon as the cookies have cooled down, dip each cookie 1/3 in the chocolate and place back on the baking paper.
7. After a few hours, the cookies can be stowed away in the cookie jar.