Vegan “Mailänderli”

Another typical Swiss cookie recipe that is pretty simple to make but tastes oh so good. Try it!


**makes 2 full baking sheets

for the dough

  • 250 g vegan butter or margarine
  • pinch of salt
  • 5 tbsp soy cream (you can also make your own non-dairy cream)
  • zest of 1 organic lemon
  • 225 g sugar
  • 500 g flour

for the glaze

  • 8 tpsp soy cream
  • 2 tpsp water
  • 1 tsp powdered sugar
  • opptional: pinch of curcuma (for the color)

  1. In a bowl cream together the butter, salt, soy cream and zest of 1 lemon.
  2. Once it’s fluffy and smooth, sift in the flour and form it to a dough.
  3. Dump the cookie dough onto plastic wrap. Wrap it up and slightly flatten it into a disc shape. Refrigerate for at least 2 hours or over night before rolling out.
  4. When you’re ready to roll out the dough pre-heat the oven to 200°C.
  5. Lightly sugar a counter surface and roll it about 5 mm thick. Pro Tip: Roll the dough between wax paper to prevent it from sticking.
  6. Cut out as many cookies as you can until there’s only a scrap of dough left which you can discard.
  7. Place the cookies onto a parchment lined baking sheet.
  8. Mix togehter the ingredients for the glaze and brush the cookies with it.
  9. Bake it in the pre-heated oven for 12 minutes.
  10. Remove them onto wire racks to cool completely.

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