Vegan cookies are every bit as good as their traditional counterparts. Our vegan Christmas stars prove it today. Thanks to cookie cutters, chocolate glaze, and sugar pearls, Christmas stars are also very popular with little Christmas bakers. You just have to be careful when shopping to make sure you get the right sugar sprinkles, because most of the ones available in stores are not vegan.
Ingredients
50–60 pieces (2–3 baking sheets)
For the dough
- 310 g Flour
- 125 g Powdered sugar
- 2 tsp Baking powder
- 15 g Baking cocoa
- 1 tsp Speculoos spice
- 80 ml Water
- 5 tbsp Neutral vegetable oil
For the glaze
- 80 g iChoc White Vanilla chocolate
- 15 g Coconut oil
- fat-soluble (!) food coloring
- Vegan sugar pearls for decoration
How to make it
1. For the dough, mix all the dry ingredients. Add water and oil and knead by hand into a firm dough. Wrap in cling film and chill for half an hour.
2. Line a baking sheet with parchment paper. Preheat the oven to 200°C top/bottom heat.
3. Roll out the dough on a lightly floured work surface to a thickness of about 5 mm. The more flour you use and the more often you roll out the dough, the more brittle it will become. Cut out stars with a cookie cutter and place them on the baking sheet. Bake on the middle rack for 8–10 minutes, remove and allow to cool.
4. For the glaze, melt the chocolate together with the coconut oil in a double boiler. Add food coloring until the desired shade is achieved. Coat the cooled cookies thinly with the glaze. Decorate with sugar pearls and allow to harden.
Dieses Rezept ist in Zusammenarbeit mit Kati Neudert entstanden. Die 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.