Vegan Jam Cookies
- 200 grams Pastry flour
- 80 grams powdered sugar
- 1 tablespoon Vanilla sugar
- 1 generous pinch baking soda
- 50 grams cold Margarine
- 1 tablespoon Soy creamer
- 1 tablespoon Soy milk
- 1 tablespoon mineral water (Sparkling water)
- Pastry flour (for the work surface)
- 100 grams Red Jam (such as cherry)
Mix the flour with the sugar, vanilla sugar and baking soda. Cut the margarine into small pieces. Add the margarine, soy cream, soy milk and water and knead and everything quickly into a smooth dough. Cover with plastic wrap and refrigerate for about 1 hour.
Roll the dough out on a lightly floured surface into a rectangle 3-4 mm (approximately 1/8 inch) thick. Brush with a thin layer of jam and roll up. Cover with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 200°C (approximately 400°F).
Using a cold knife, cut the roll into thin slices. Place the cookies on a baking sheet lined with parchment paper. Bake for about 12 minutes until just golden. Remove from the oven and cool on a wire rack before serving.