Yields: 20 Biscuits | Cooking Time: 10Min | Difficulty Level: Facile
When I want my children to eat something sweet and healthy at the same time I make this vegan cookies. You can use this recipe to make also pies filled with chocolate or jam. This cookies are crispier and less crumbly than those made with the butter, anyway they're delicious as well! I took the recipe from Luca Montersino vegan pastry, to which I made some changes.
A - In a large bowl stir together the flours and the oil until the consistency will be very similar to those of the wet sand.
B - Add the water, the sugar and the baking powder. Knead until the dough is smooth. Wrap it with the climb film and place in the fridge for 1 hour to cool
C - Roll out the vegan pastry on a parchment paper sheet and use a cutter to create your cookies.
D - Place the cookies on a baking tray lined with parchment paper leaving a space between each cookie to allow for spreading. This vegan pastry is very fragile so handle it carefully. Place the tray in the fridge for about 30 min so that they hold their shape while baking. Bake at 180 degrees for 10 min or until the edges of the cookies will be slightly brown.