ROSEMARY SHORTBREAD
This vegan shortbread is a surprising combination of cookies and herbs-maybe even for christmas.
INGREDIENTS (for 8-10 pcs)
- 2 branches rosemary
- 125 g vegan butter
- 200 g spelt flour ( wholemeal)
- 80 g brown sugar
- 1 dash salt
- 1 knife point Weinstein baking powder ( cream of tartar or any other vegan baking powder )
PREPARATION
- Preheat the oven to 160° C
- Put a sheet baking paper on a baking tray
- Pluck off the needles of the rosemary
- Melt te butter with half of the rosemary needles
- Chop the second half rosemary needles
- Pour the butter trough a sieve
- Mix butter and the other ingredients with your hands to get a smooth dough
- Roll the dough out between 2 sheets of baking papers ( 1 cm/0,4”)
- Cut out circles ( diameter 5 cm/2”)
- Put the cookies on the baking tray
- Bake them for 15 minutes
- Let them cool down
- Enjoy!
Recent Comments
VEGAN SALAMI
VEGAN SALAMI
SACHER CAKE 2016