Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Place the vegan butter, salt and sugar in a bowl, mix thoroughly using the whisk on a mixer. Stir in the water, spices and ginger. Mix in the flour, quickly combine to form a soft dough. Flatten the dough a little, cover and chill for approx. 1 hr.
Roll out the dough in batches between two sheets of baking paper to approx. 4 mm thick. Cut out snowflakes (approx. 6 cm in diameter), place on two baking trays lined with baking paper.
Approx. 10 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, leave the cookies to cool on a rack.
Mix the sugar and lemon juice to make a thick icing. Spread the icing on top of the cookies, mix the candied sugar and cinnamon, sprinkle on top, leave to dry.
|Shelf life:||Keep in an airtight tin for approx. 2 weeks.|
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