Rickety cookies with bionella

Method

Knead the flour, sugar, vanilla sugar, ground hazelnuts, margarine, lemon zest and vegetable drink very well and place in the refrigerator for 30-60 minutes. Preheat the oven to 160 degrees.

Roll out the dough onto a flour-strewn surface and cut out, place on a baking tray and bake about 12 degrees at 160 degrees. Let it cool down and then smear the bottom with bionella and put the lid on it. Dust with powdered sugar and enjoy as desired.

Ingredients

• 400 g speltflour
• 100 g Rapunzel Cristallino cane sugar
• 20 g Rapunzel Bourbon vanilla sugar with Cristallino
• 50 g Rapunzel hazelnuts roasted, ground
• 200 g vegetable margarine
• grated zest of a lemon
• 4 tbp plant-based drink

for spreding:

Rapunzel bionella

2 tbs icing sugar