At Christmas, Spitzbuben cookies are a popular classic in Germany. They are a variation of the equally famous Linzer Augen cookies. These traditional cookies are filled with currant jam after baking and dusted with powdered sugar. We, on the other hand, use a cream made with iChoc White Vanilla. We leave out the powdered sugar altogether to emphasize the contrast between the light cream and the dark cookies.
Ingredients
For 3 – 4 baking sheets
For the dough
- 160 g Vegan margarine at room temperature
- 70 g Sugar
- 20 g Baking cocoa
- 1 pinch of Salt
- Cinnamon as desired
- 320 g Flour
- 2 tbsp Plant-based drink or water
For the filling
- 80 g iChoc White Vanilla chocolate
- 60 g Vegan margarine at room temperature
- 40 g Powdered sugar
- 60 g Soy cream (for cooking)
How to make it
1. For the dough, cream the margarine and sugar. Stir in the baking cocoa, salt, and cinnamon.
2. Add the flour and plant-based milk and knead the dough (preferably by hand). Cover the dough and leave to rest at room temperature for half an hour.
3. Now roll out the dough on a lightly floured work surface to a thickness of approx. 4 mm and cut out shapes as desired. To make the typical Spitzbuben shape, you always need two identically cut shapes, with the inner part of one of these shapes then being cut out as well.
4. Bake in a preheated oven at 190 °C top/bottom heat for approx. 10 minutes. Then leave to cool.
5. For the filling, cream the margarine with the powdered sugar.
6. Melt the iChoc White Vanilla in a water bath, remove from the heat, and stir in the soy cream. Allow the mixture to cool for 5 minutes, then gradually stir into the margarine and powdered sugar mixture. If the mixture is still very runny, allow it to rest for a while.
7. Fill the cooled cookies with the cream and assemble them.
This recipe was created in collaboration with Kati Neudert. The passionate hobby baker and full-time photographer has already published two baking books (Klassiker vegan backen and Basic Backen Vegan) and inspires us with her creations on her blog vegan-zu-tisch.de.