Cooking Instructions
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Step 1
Preheat your oven to 355 degrees F (180 degrees C).
Step 2
Place
Vegan Butter (100 g)
and
Cane Sugar (40 g)
into a large bowl and mix until creamy (if you are storing your butter in your freezer, take it out 5 minutes earlier to allow it to soften up a bit).
Step 3
Add
Ground Cinnamon (8 g)
,
Ground Nutmeg (1 pinch)
,
Vanilla Extract (5 mL)
,
Hazelnut Flour (70 g)
,
Barley Flour (30 g)
and
Whole Wheat Flour (100 g)
in small batches. Mix well until all the ingredients are combined and you have a smooth and soft batter.
Step 4
Roll it into a 5mm-thick circle between 2 sheets of parchment paper and refrigerate for 30 minutes.
Step 5
Using round cookie cutters, cut out about 20 circles. In 10 of them make an additional central hole using a smaller cutter. Refrigerate 30 minutes. The cookies are very soft so handle them carefully to avoid them breaking.
Step 6
Bake in preheated oven for about 12 minutes. Let the cookies cool down completely on a wirerack.
Step 7
Once cooled, dust them with
Powdered Confectioners Sugar (to taste)
.
Step 8
On half of them spread the
Cherry Jam (to taste)
.
Step 9
then cover with the other half. There you have them! Soft, flavourful, yummy cookies- and fully vegan!
