All our products are sold out and we will not produce new spreads until further notice.
All our products are sold out and we will not produce new spreads until further notice.
Best paired with Almond Cacao
1 hour 10 min
20 pieces
147 kcal
Disclaimer: cuteness overload!
These delicious crunchy vegan bunny cookies are going to be a hit on your brunch table. We have allowed ourselves to be inspired by Micadeli and enriched them with healthy fats and micronutrients from our Almond Cacao nut butter, which we used to decorate the cookies.
Fun time during decoration is included indeed!
• 200g vegan butter, soft • 100g sugar • 5 tsp. vanilla sugar • 1/2 tsp. cardamom • 290g flour • 1/2 tsp. salt
• Cutters (Optional) • Toothpick for decorating (Optional) • Mixer (optional)
1. In a bowl, mix the soft butter with sugar, vanilla sugar, cardamom and salt. Stir it thoroughly using a hand whisk or a mixer.
2. Add the flour gradually.
3. Form the dough into a ball, cover and place it in the fridge for an hour (it is easier to roll out when it is cold).
4. Preheat the oven to 180°C (with fan).
5. Roll out the dough with a rolling pin between 2 pieces of parchment paper until it’s flat and 2mm thin. Use your chosen cutters or a small sharp knife to give them bunny shapes.
6. Place the shapes on a baking tray lined with parchment paper.
7. Form the rest of the dough in a ball again and repeat rolling and cutting the shapes until you use all of the dough.
8. Bake the cookies for around 10 min until they are slightly golden on the edges (they get brown pretty quickly).
9. Let the cookies cool well before decorating them with Almond Cacao using a toothpick.
Nutrition (per 1 piece) | |
|---|---|
Total calories | 147 kcal |
Total fat | 8.1 g Saturated fat: 1.0 g |
Total carbohydrates | 17.4 g Fiber: 0.4 g Sugar: 6.3 g |
Total protein | 1.5 g |
