Ingredients:

Cookies:

• 220gm flour
• 60gm powdered sugar
• 150gm vegan butter
• Pinch of salt
• 1/2 tsp nutmeg
• 1 tbsp cinnamon

Aquafaba icing:

• 6 tbsp chickpea water (aquafaba)
• 240gm powdered sugar, sifted
• 1 tsp Rawnice Pink Pitaya Powder, or other Rawnice powders

Directions:

Cookies:

1. Sift the flour and sugar into a bowl.
2. Add the salt and butter.
3. Add nutmeg and cinnamon.
4. Mix with an electric mixer until well incorporated.
5. Knead the dough by hand, and form it into a ball.
6. Wrap the dough in foil and place in the fridge for one hour.
7. Preheat oven to 160°C
8. Divide the dough into 2 pieces, roll out each into cakes around 3 mm thick.
9. Use a star-shaped cookie cutter (or other shapes) to cut out shapes and place them on a baking tray lined with baking paper.
10. Bake for around 15 minutes. Cool completely before decorating with sugar icing.

Sugar Icing:

1. Whisk the chickpea water with an electric mixer until foamy.
2. Add the sifted sugar gradually, mixing constantly on high speed.
3. If you want to make one color of icing , add powder gradually and mix constantly. If you want to make two colors, divide the icing into two bowls.
4. If your icing is too thick, add more chickpea water (or 1 tbsp of lemon juice). If the mixture is too watery, add more sugar.

Recipe creator:   

@anna_breakfastideas