As the Advent is drawing close and Christmas only a month away, I started my traditional biscuit baking. I love baking and have changed many of my old recipes from the times when I was a Vegetarian to the Vegan version.
My favourite biscuit is traditionally called “Spritzgebaeck” and I bake the recipe that my mother used converted into the Vegan version. I also inherited her old device and it gives me some nostalgic times when using it as my mother sadly passed away in 2004.
This recipe is close to a Shortbread and can either be roll pinned and used with cookie cutters or, as I do it, form them into the shapes that gave them their name “Spritzgebaeck”.
You can certainly use a different flour or sweetener but as I have no experience with that, you might have to go through some trial & error :).
I hope you enjoy making and eating them as much as I do! I store them in a glass container to keep them fresh and they are actually super yummie for weeks.
Here is the original recipe changed to the Vegan version:
500 gr plain white flour
250 gr sugar
250 gr vegan butter
replacement for 1 Egg
50 ml plant based milk
Combine the ingredients (I do this by hand!) and form into a ball which should rest in the refrigerator for 2 hours.
Bake the biscuits at approx. 190°C for about 15-20 minutes until golden brown.
Enjoy this super treat!