Jam cookies {vegan}

C’est bientôt Noël, il est donc l’heure pour moi de vous transmettre cette dernière recette de fête. A l’heure de l’ouverture des cadeaux le 25 au matin, on aime bien grignoter des choses avec notre hot chocolate et donc les bredele étaient tout trouvés ! Cette année, j’ai décidé de vous proposer ma recette de biscuits à la confiture, des biscuits sablés vegan à croquer sans modération ! Bon il va de soit qu’il faut les préparer un peu à l’avance mais vous avez encore largement le temps de vous faire une petite session biscuits d’ici Noël !

Bredele are a Christmas tradition at our house,

we like to have them and offer boxes filled with cookies of all kinds and if you follow me on Instagram, you must have seen them pass ! As for the jam filling, you can choose your favorite and why not half and half to make two different varieties ! And if you have time, you can also make Viennese shortbread, of the butter broad parts or even orange imprint cookies. It's time for me to wish you a Merry Christmas full of sweetness, I hope you like this menu and I’ll be back very soon with some ideas for New Year’s Eve. 31 (and yes no one stops me anymore !!!).

Jam cookies {vegan}

FOR THIRTY

250 g of T45 or T55 flour
125 g vegetable margarine 80% de MG
100 grams of sugar
50 g ground almonds
40 ml of vegetable milk (here soy)
1 pinch of vanilla powder
1 pinch of cinnamon
1 pinch of salt
200 g of red fruit jam of your choice (here strawberries)

For the dough, put the margarine at room temperature with the sugar in the bowl of a mixer fitted with a blade. Mix until you obtain a homogeneous and soft mixture..
Add the vegetable milk then stir and then the flour and almond powder all at once. Mix the dough then add the salt, vanilla and cinnamon. Form a ball.
Let the dough rest 30 min cool.
Roll out the dough on 3-4 mm thick then cut out shapes using a cookie cutter (here snowflakes) then make a hole using a nozzle or apple corer in half of the biscuits.
Bake at 180° for 12 minutes.
Leave to cool then garnish the biscuits with jam then close them then store in an iron box until ready to eat !