Cookies are a must for Christmas. Cookies with holes in them that can also be used to decorate the Christmas tree or give to friends as edible Christmas greetings are a dream. And cookies that anyone can eat because they are vegan are best of all! So, what could be better than our Vegan Xmas cookies made from shortcrust pastry and decorated with heartfelt Christmas messages? That’s right! Nothing at all.
For the recipe Xmas Cookies
|300 g||Dr. Oetker Nona Plain Flour|
|100 g||Icing Sugar|
|6 g||Lemon Zest|
|1 tsp||Dr. Oetker Nona Vanilla Flavour|
|1 tbsp||Water (cold)|
|100 g||Dr. Oetker Nona Cooking Chocolate|
|100 g||Dr. Oetker Nona White Cooking Chocolate|
|125 g||Icing Sugar|
|1 tbsp||Lemon Juice|
|Dr. Oetker Nona Rainbow Sprinkles|
|Dr. Oetker Nona Hundreds & Thousands|
|30 g||Dried Fruits|
For the dough, place all the ingredients into a bowl and knead it until smooth using the kneading hook on the hand mixer. Wrap in cling film and chill for at least 40 minutes.
Preheat oven to 175°C (top/bottom heat). Roll out the dough on a lightly floured surface to approx. 0.3 cm thick and cut out desired cookie shapes. Place on two baking trays lined with greaseproof paper and make a hole in each of the cookies using a skewer. Bake on the middle shelf of the oven, one after the other, for approx. 15 minutes. Then leave to cool.
For the decoration, melt cooking chocolate and white cooking chocolate with microwave oven or “double-boil”. Place the melted cooking chocolate in a piping bag and cut a small hole to decorate the cookies. Then, finely chop the nuts and dried fruit. Decorate the cookies as desired with sprinkles, nuts and dried fruit.
The cookies will keep for up to 6 weeks in an airtight container.
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