Mailänderli
Although it may not seem like it, it is quite easy to veganise Mailänderli. The important thing is to use a neutral vegetable fat. Vegan butter, margarine or coconut oil are suitable for this. To give the biscuits a similar glaze, I used a sugar glaze with a pinch of turmeric.
Equipment
- Cookie cutters
Ingredients
- 200 g smoked flour (type 1050) or gluten-free flour mix
- 1 tbsp psyllium husks
- 60 g sugar
- 2 tsp vanilla sugar
- 1 pinch of salt
- ½ lemon zest
- 125 g fat e.g. coconut fat
- 2-4 tbsp. water
Icing
- 50 g icing sugar
- 4 tsp lemon juice
- ¼ tsp turmeric
Instructions
- Mix all the dry ingredients together. Then add the wet ingredients and knead into a dough. Make sure that the fat mixes well with the flour and a homogeneous mass is formed.
- Refrigerate for a short time. Not too long, otherwise the dough will be too hard and difficult to roll out.
- Roll out the dough on flour (5mm), cut out with cutters and place on a prepared baking tray.
- Bake in the middle of the preheated oven for approx. 10 minutes at
180 °C convection oven.
Glaze
- Mix the ingredients for the glaze together and brush onto the already baked and cooled Mailänderli.
Notes
Do not bake the Mailänderli on a silicone mat, as this retains the moisture.
Nutrition
Serving: 1pieceCalories: 115.19kcalCarbohydrates: 13.54gProtein: 1.05gFat: 6.3gSaturated Fat: 5.17gPolyunsaturated Fat: 0.15gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 0mgSodium: 8.26mgPotassium: 13.66mgFiber: 0.55gSugar: 5.54gVitamin A: 0.01IUVitamin C: 0.85mgCalcium: 2.2mgIron: 0.5mg
Tried this recipe?Let us know how it was!