Ingredients
250g Bauckhof wheat flour
1 tbsp Biovegan cornstarch
210g Violife vegan alternative to butter
1 tsp Biovegan Bourbon vanilla
120g ground almonds
100g caster sugar
1 pinch salt
20g icing sugar
1 tsp Biovegan Bourbon vanilla
For the chocolate-flavored version:
2 tbsp Rapunzel cocoa powder
From our assortment
INSTRUCTIONS
1. Mix the flour, cornstarch, icing sugar, vanilla, almonds and salt in a mixing bowl.
2. Add the chilled vegan alternative to butter (cut into pieces) and knead everything until you have a smooth dough.
3. Optional step if you’re making the chocolate version: cut the dough in half and knead the cocoa powder into one of the halves.
4. Wrap the dough in cling film and leave to chill in the refrigerator for around an hour.
5. Preheat the oven to 180°C fan (355°F fan) and set out a baking try with baking paper.
6. Once the chilling time is up, take the dough out of the refrigerator, shape into a roll and cut into pieces roughly as wide as your finger.
7. Shape each piece into a crescent and place on the baking tray you’ve prepared.
8. Bake the cookies for 12-15 minutes.
9. While they’re baking, mix the icing sugar with a little Bourbon vanilla. Once the cookies are baked but still warm, roll them carefully in this mixture.
10. Leave to cool completely.
