Simple, crumbly and vegan chocolate spitzbuben filled with vegan raspberry jam and topped with fine powdered sugar. Perfect for the Christmas cookie plate.
Preheat oven to 160 degrees (convection) or 180 degrees (top-bottom heat) and line a baking sheet with baking paper or a permanent baking mat.
For the dough Place spelt flour, vegan margarine, powdered sugar and cocoa powder in a large baking bowl. Blend with hands or a food processor until smooth.
250 g fine spelt flour type630 or wheat flour type550, 200 g vegan margarine, 100 g Powdered sugar, 50 g Cocoa powder
Cover and refrigerate for at least 30 minutes.
TIP: I continue to process my dough right away without chilling time. Just try it out and see if it works for you. Otherwise, simply place in the refrigerator and chill 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 10-12 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).