Shortcrust pastry dough for about 10 pieces:
50 g dark chocolate glaze
100 g whole spelt flour
½ level tsp baking powder
1 tbsp cacao
1 level tsp ground cinnamon
50 g cane sugar
75 g vegan margarine
50 g slivered almonds
1 tbsp unsweetened soy drink
Easy to make
1. Mix the flour with baking powder, cacao and cinnamon in a bowl. Add the remaining
ingredients, leaving 1 tbsp of chopped glaze, and use a mixer (dough hooks) to form a dough.
2. Put the dough onto the baking tray in small dollops using 2 tablespoons. Sprinkle the dollops with the rest of the chopped glaze.
3. Slide the baking tray into a preheated oven (top/bottom heat: 180°C, fan-assisted:
160°C). The cookies will be ready in approx. 14 minutes.
4. Place on a cake rack and allow to cool.