Vegan Matcha Chocolate Shortbread Cookies
Servings 1 baking sheet
Ingredients
- 150 g vegan margarine
- 60 g xylitol organic
- 1 package vanillin sugar
- a pinch of bourbon vanilla powder
- a pinch of salt organic
- 1 1/2 tbsp matcha powder organic
- 2 tbsp plantbased milk organic
- 200 g light spelt flour organic
- 150 g dark chocolate, vegan organic
Instructions
- Cut margarine into pieces, put in a bowl and whisk using a kitchen machine until the margarine gets smooth.
- Add xylitol and mix until well combined.
- Add all the other ingredients up until the plantbased milk and mix until you got a smooth dough.
- Start pouring in the flour step by step, whilst constantly whisking. The batter will first get a sand-like texture and then get smooth.
- Wrap dough in clingfilm, place in the fridge and let cool down for 1h.
- Preheat the oven at 180° Celsius.
- Halve your dough and form long rolls. Cuts slices about 5mm thick and place them on a baking sheet covered with parchment paper.
- Put your cookies in the oven and bake for 10 minutes. Take them out and let them cool down for 30 minutes.
- Fill a pan with a little bit of water and place a bowl into that pan. Break chocolate in bits and put them in that very bowl. Heat the water until it boils then switch off and let the chocolate melt.
- Dip one half of the cookies into the melted chocolate. Drip off excessive chocolate and place the already dipped cookies on a baking rack in order for the chocolare to harden.