Chocolate Nutmeg Cookies (vegan)

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This post is also available in german/deutschHi sweet readers, I hope you are enjoying the weekend.

They are absolutely lovely, they are great for holiday gifting and perfect to enjoy with a cup of hot chocolate or tea, during the cold winter months. 

Ingredients for chocolate nutmeg cookies

dough
80 g spelled flour
120 g wheat flour
150 g butter
60 g of powdered sugar
1/2 tsp nutmeg
3 tbsp cocoa powder
1 tbsp of soda mixed with 1 tbsp of vinegar
red currant jam
60 g of powdered sugar
1 tsp cocoa powder
1/4 tsp nutmeg

Method

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Put all dough ingredients in a food processor and mix until the dough becomes crumbly.
Place on a worktop and knead quickly with your hands. To form a disk and I wrap cling film. Rest for 2 hours or overnight in the refrigerator.
Preheat the oven to 180 ° C.
Roll out the dough 3 cm thick on a floured worktop and cut into squares or cut out.
Place on a tray covered with baking paper and press a depression in each middle of the dough.
Bake for 10-12 minutes. Let cool on a grid. Mix powdered sugar, cocoa and nutmeg and sprinkle the cooled biscuits with it.
Heat the red currant jam in a saucepan and stir with a whisk, allow to cool briefly and then add 1/2 teaspoon to the center of the cookie.

Best Kathrin

Chocolate nutmeg Cookies

Delicious xmas chocolate nutmeg cookies.

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Print Pin Rate

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

Servings: 25 Cookies

Author: Kathrin Klaraslife

Ingredients

dough

• 80 g all purpose flour
• 120 g spelt flour
• 150 g butter vegan
• 60 g powdered sugar
• 1/2 tsp nutmeg
• 3 tbsp cocoa powder
• 1 tbsp baking soda
• 1 tbsp vinegar

topping

• 6 g powdered sugar
• 1 tsp cocoa powder
• 1/4 tsp nutmeg

Instructions

• Put all dough ingredients in a food processor and mix until the dough becomes crumbly.
• Place on a worktop and knead quickly with your hands. To form a disk and I wrap cling film. Rest for 2 hours or overnight in the refrigerator.

  Preheat the oven to 180 ° C.
• Roll out the dough 3 cm thick on a floured worktop and cut into squares or cut out.

  Place on a tray covered with baking paper and press a depression in each middle of the dough.
• Bake for 10-12 minutes. Let cool on a grid. Mix powdered sugar, cocoa and nutmeg and sprinkle the cooled biscuits with it.

  Heat the redcurrant jam in a saucepan and stir with a whisk, allow to cool briefly and then add 1/2 teaspoon to the center of the cookie.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

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