Vegan Mailänderli

Vegan Mailänderli

Total: 2 hr 19 Min. | Active: 40 Min.
vegan, lactose-free
Nutritional value / piece: 44 kcal
, Fat: 2 g
, Carbohydrate: 5 g
, Protein: 1 g

Ingredients

60 pieces

Hint:


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
kochen@bettybossi.ch

Dough

150 g margarine, soft, cut into pieces
1 tsp apple vinegar
1 organic lemon, use a little grated zest
120 g sugar
¼ tsp salt
250 g white flour
1 tbsp Maizena cornflour
1 tsp baking powder

To shape

1 ½ tbsp white almond cream
1 ½ tbsp water
2 pinches turmeric
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How it's done

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Dough

Place the margarine, vinegar, lemon zest, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Mix the flour, cornflour and baking powder, add, combine with a wooden spoon to form a dough, flatten a little. Cover the dough and chill for at least 1 hr.

To shape

On a lightly floured surface or between a cut-open plastic bag, roll out the dough in batches to approx. 7 mm thick. Cut out shapes (e.g. stars), place the biscuits on two trays lined with baking paper. Chill the biscuits for approx. 15 mins. Mix the almond butter with water and turmeric, coat the biscuits with the mixture.

To bake

Approx. 12 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, leave the biscuits to cool on a rack.

Good to know
Shelf life: Keep in an airtight tin for approx. 2 weeks.

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