Can you believe it’s Christmas in less than a month? In case you fancy some gluten-free and of course vegan Christmas cookies, I’ve got what you need!
These cinnamon stars are a traditional German Christmas biscuit, traditionally made with stiff egg whites. As a vegan, this clearly wasn’t an option. Chickpea water – also called aquafaba – is the solution. It was my first attempt at making stiff “egg”white without using any eggs. Now I can say: It truly works! I was sooo amazed by the result! I was literally able to turn the bowl around without anything falling out – just like egg white.
With that being said, let’s get started!
- Rolling pin
- Cookie cutter
60 ml aquafaba (chickpea water)
¼ tsp cream of tartar
125 g icing sugar + extra for dusting the surface
1 sachet of vanilla sugar
1,5 tsp cinnamon
100 g ground hazelnuts
250 g ground almonds
- In a bowl, mix together aquafaba and cream of tartar for 3-5 minutes. As soon as stiff peaks form, you are ready to continue.
- Add icing sugar and vanilla sugar to the mixture and mix again for 1-2 minutes.
- Scoop out 4 generous tablespoons of this mixture into a separate bowl and set aside.
- Add cinnamon, ground hazelnuts and almonds to the larger part of your aquafaba mixture. Combine everything well. You may need to use your hands at the end – yes the dough is pretty sticky.
- Dust a surface with icing sugar (or simply flour – but keep in mind that it’s not gluten-free anymore if you use flour) and roll out the dough until it’s about 0.5 cm thick.
- Cut out the cinnamon stars and place them onto a tray. Form the rest of the dough into a lump again and repeat step 5 and 6 until the dough is used up.
Preheat the oven to 130°C.
- Now it’s time for the aquafaba mixture: spread this on top of the cinnamon star cookies. This will take some time as the mixture is very thick.
- Bake in the oven at 130°C for 20-25 minutes.