Vegan cinnamon biscuits

Total: 1 hr 40 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / piece: 106 kcal
, Fat: 6 g
, Carbohydrate: 13 g
, Protein: 1 g

Ingredients

22 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

Biscuit dough

120 g vegan butter, soft
50 g icing sugar
2 tsp cinnamon
1 tsp vanilla paste
1 pinch salt
120 g white flour
80 g wholegrain oat flour

To decorate

100 g icing sugar
1 tbsp water
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How it's done

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Biscuit dough

Place the vegan butter in a bowl along with all the other ingredients up to and including the salt, mix using the whisk on a mixer. Mix in the flour, mix quickly to form a soft dough. Flatten the dough a little, cover and chill for approx. 1 hr.

To shape

On a lightly floured surface or between two sheets of baking paper, roll out the dough in batches to approx. 7 mm thick. Cut out different shapes (e.g. snowflakes and stars, approx. 6 cm in diameter), place on one baking tray lined with baking paper.

To bake

Approx. 10 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, leave the biscuits to cool on a rack.

To decorate

Mix the icing sugar and water to make a thick icing. Transfer the icing to a disposable piping bag, cut off the tip to create a small opening. Decorate the stars, leave to dry on a rack.

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

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