What you will need:

180g vegan margarine (e.g. Alsan)

-Powdered sugar for sprinkling

-Jam for filling (e.g. raspberry)

1.Prepare the dough. Pour the baking mixture into a mixing bowl. Add margarine and knead the dough first with a hand mixer with dough hooks and then by hand. Let the dough rest in the refrigerator for about 1 hour.

2.Cut out & Bake. Roll out the dough thinly in portions on a floured surface and cut out cookies and rings of the same number and size. Place the cookies and rings on a baking tray and bake in a preheated oven at 200 °C top and bottom heat (fan oven 170 °C) on the middle rack for approx. 10 minutes. Carefully lift the cookies from the baking tray with a knife and let them cool on a wire rack.

3.Sprinkle & Fill. Sieve the rings with the powdered sugar. Heat the jam and stir until smooth. Spread the jam on the round cookies and place a ring on each cookie.

 

Variation Angel Eyes (Hussar Cookies)

1.Prepare the dough according to the package instructions (step 1).

2.Form a long roll out of the dough, cut off even slices, roll them into balls and make a small hole in each ball with the wooden spoon. Place the donuts on a baking tray and bake in a preheated oven at 200 °C top and bottom heat (fan oven 170 °C) on the middle rack for approx. 10-15 minutes.

3.Sift the cooled donuts with the powdered sugar. Heat the jam, stir until smooth and fill the small hole in each donut with it.