We bring you a recipe for a vegan version of the popular Linz Christmas cookie, which is crispy, delicious and tastes like a classic - but completely free of animal products! 🌱
Ingredients (for about 30 pieces):
- 250 g plain flour
- 150 g vegetable margarine (e.g. Alsan)
- 80 g powdered sugar
- 1 tablespoon vanilla sugar
- 2 tablespoons almond or oat milk
- A pinch of salt
- Vegan marmalade (e.g. raspberry or apricot) for garnish
Procedure:
- Prepare the dough: Mix the flour, powdered sugar, vanilla sugar and a pinch of salt. Add the vegetable margarine and almond milk. Quickly knead into a smooth dough.
- Refrigeration: Wrap the dough in cling film and let it rest in the fridge for at least 30 minutes.
- Cutting out: Preheat the oven to 170 °C. Roll out the dough on a floured rolling pin to a thickness of about 3 mm. Cut out circles or other shapes, cutting a smaller hole in the middle of them (for a "window").
- Baking: Bake the cookies on a baking sheet lined with baking paper for 8–10 minutes, until lightly browned. Let cool.
- Filling: Gently warm the marmalade, spread it on the bottom of the cookie and cover with the piece with the hole. Press down gently.
Why will you love this recipe?
- Egg and dairy free, 100% plant-based.
- It preserves the classic taste and appearance of traditional Linz sweets.
- Great for vegan guests or as a modern take on a traditional Christmas.
Serving tips:
- Sprinkle the cookies with powdered sugar for an even more festive look.
- Serve on a stylish concrete tray from the Betoniq collection, which will emphasize the minimalist design of your Christmas table.