Details
15 min
1 h
10-14 min
vegan
(BerlinKitchen)
Method
Mix linseed flour with warm water, work with speed to prevent clumps. Set aside to thicken.
In a bowl mix lentil flour, cocoa powder and salt together and also set aside.
In a large bowl beat margarine and sugar with a mixer till fluffy. Mix in flaxseed-water mixture. Slowly add flour and cocoa mixture in.
Divide dough into two parts and shape two flat disks. Wrap disks in plastic and refrigerate for 1 hour.
Preheat oven to 175 ° C.
Roll dough out, about 1 cm thick, and cut out cookies. Place cookies on a baking sheet, about 2 cm apart from each other and bake for about 10-14 minutes. Take out and allow cookies to cool.
Ingredients
- ½ EL Rapunzel linseed flour
- 60 ml water
- 240 g red lentil flour
- 50 g Rapunzel Cocoa powder, low fat
- ½ tsp Rapunzel sea salt Atlantic
- 180 g Rapunzel Cristallino raw cane sugar
- 150 g Plant margarine
