Vegan Rascals
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 12 mins |
| Total Time | 1 hr 42 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g wheat flour
- 100 g suar, finer
- 1 packet vanilla sugar
- 1 packet lemon peel, grated
- 50 g almond (s), peeled, round
- 200 g mararine
- 4 tablespoon soy milk (soy drink)
- 200 g strawberry jam
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Mix the flour, sugar, vanilla sugar, lemon peel and ground almonds. Then knead in the margarine and soy milk. Wrap the dough in cling film and refrigerate for 1 hour.
- Preheat the oven to 180 degrees top / bottom heat.
- Dust the work surface with a little flour, roll out the dough about 3 mm thick and cut out round cookies. Cut circles out of half of the cookies with a small round cookie cutter to make rings. Place the cookies on a baking sheet lined with baking paper and bake for 10-12 minutes, depending on the size. Then let cool down completely.
- Mix the jam with a spoon so that it becomes smooth. Put half a teaspoon of jam on the underside without a hole and spread it on, put on the lid with a hole and press down lightly. Finally, dust the rascals with powdered sugar. The longer they are stored, the softer they become.
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