30 min
Vegan Suitable for vegans
Type of dish: Pastries
Temperature: Room temperature
Allergens
Gluten
Gluten
Traces of milk
Traces of milk
Ingredients for 5 portions
Ingredients for portions/units
Creamed margarine 0.018 kg
Icing sugar 0.005 kg
Plain flour 0.02 kg
Lemon flavour 0.025 g
Elaboration
  • Soften the margarine. It should be very soft.
  • Add the previously sieved icing sugar.
  • Emulsify with a beater. The mixture should have a light texture.
  • Cool the previously sieved flour and then add it to the mixture.
  • Add the flavour.
  • Mix gently so it does not thicken.
  • Use a nozzle to pour the mixture on to non-stick paper.
  • Bake at 180 ºC for about 20-30 minutes (until they start to brown).

SHAPE TYPES

Use an open star nozzle to pour the mixture in different shapes:

  • 5 cm long S shapes from left to right (in order to join them together in pairs, pour half of the mixture from right to left).
  • 5 cm long and 4 cm wide horseshoe shapes.
  • Round shapes with a red or green cherry, minced fruit or plain.
  • 5 cm long stick shapes.
  • All these pieces can be optionally glued together (with buttercream, jams, ganache or similar).
  • Before baking, you can add some nuts to the biscuits.
  • Once baked, decorate with tempered coatings and icing sugar.

Notes:

  • In a modular oven, program 1 (ceiling)- 2 (mouth)- 1 (floor), air intake open at 180 ºC.
  • The approximate weight of a raw piece is 10 g.
  • To prepare the chocolate, replace a maximum of 10% of the flour with cocoa powder.
Nutritional information (1 portion)
Fiber 0.14 g
Saturates 0.75 g
Monounsaturated fatty acids 0.75 g
Polyunsaturated fatty acids 1.34 g
Cholesterol 4.03 mg
Calcium 0.88 mg
Iron 0.05 mg
Zinc 0.04 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 0.88 ug
Salt (Sodium) 28.0 mg
Sugars 0.95 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.