Simple, crumbly and vegan Spitzbuben cookies filled with delicious raspberry jam and topped with fine powdered sugar. Perfect for the vegan Christmas cookie plate.
Preheat oven to 160 degrees and line a baking tray with baking paper.
For the dough Combine spelt flour, flaxseed meal, vegan margarine, raw cane sugar, almond milk and bourbon vanilla in a large baking bowl. Blend with hands or a food processor until smooth.
300 g fine spelt flour type630 or wheat flour type550, 15 g Flaxseed meal, 200 g vegan margarine, 100 g Raw cane sugar, 30 ml Almond milk or another vegetable milk, ½ tbspn Bourbon vanilla ground or 1 tsp vanilla extract
Cover and refrigerate for at least 30 minutes.
Roll out on a floured work surface and cut out with two different cookie cutters (one large and one smaller to make the hole in the center for the lid). For me it was 15 bottoms and 15 lids each.
Spread on baking sheet and bake for a maximum of 20 minutes, until cookies are cooked through but not too brown.
Remove from the oven and allow to cool completely. Spread jam on the bottoms and place a lid on each. Press briefly and you're done.
250 g Raspberry jam bought or homemade, optional 1-2 tablespoons chia seeds
Optionally sprinkle with organic powdered sugar.
optional organic powdered sugar to taste
Keeps up to 2 weeks when covered at cool room temperature (similar to other long-life pastries such as Stollen).