225 g Vegetable margarine
130 g Caster sugar
2 tbsp Almond milk
300 g Plain flour
200 g Chocolatepure and vegan
2 tbsp Coconut oil
Vegan heart shaped cookies, a perfect way to say goodbye to Valentine’s Day! There are a few things that are important in making a good spritz. Like making a ‘rubbing dough’. By pouring the dough on your counter and rubbing it with your hand, air comes into the dough and that makes the biscuit so tasty.
You must also make sure that all your ingredients are at room temperature, especially the fat. You should spray the spritz on the baking sheet with the help of a piping bag and it will not work if the dough is not soft enough. I did not use butter, but 100% vegetable margarine to make the spritz veganproof.
Line a baking tray with parchment paper and preheat the oven to 170⁰C. Prepare a piping bag with a cartel shaped nozzle. Take the orange and grate half of the orange. Mix the butter, the caster sugar and the orange peel in a few minutes. Add the almond milk and continue to mix.
Pour the mixture onto your kitchen counter and rub in the flour firmly with your hand. This way you can make a delicious, creamy dough. Rub gently for a few minutes. Put the batter in the piping bag and spray hearts on the baking tray. The spritz will spread out a little during baking, so keep a sufficient distance between them.
Bake the spritz for 20 minutes until golden brown and let it cool completely. In the meantime, prepare the chocolate topping. Melt 160 grams of chocolate with the coconut oil au bain-marie on low heat, you do not want the chocolate to get too hot. Then remove from the heat and add the remaining chocolate and stir until dissolved. Your chocolate is now ready to use!
Pour the dark chocolate into a small bowl, big enough to fit in the spritz. Dip the spritz with half of the heart in the chocolate topping and place on the baking sheet.