Snickerdoodle crescents with cashew cream

Name: Snickerdoodle crescents with cashew cream
Cook time: 1 h
Total time: 2 h
Yield: 35
Ingredients: 300 g + something Flour; 100 g demerara sugar; 100 g demerara sugar; 1 package/s Vanilla sugar; 175 g vegan margarine (e.g. "Alsan"); 1 TEASPOON Cinnamon; 1 Organic Orange; 200 g Cashew nuts; 7-10 Tbsp Cling film; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

The cinnamon moons have risen. With homemade cashewmus filling they not only make vegans dream

COOK TIME
60 mins

TOTAL TIME
120 mins

Ingredients

Servings: 35

300 g + something Flour
100 g demerara sugar
100 g demerara sugar
1 package/s Vanilla sugar
175 g vegan margarine (e.g. "Alsan")
1 TEASPOON Cinnamon
1 Organic Orange
200 g Cashew nuts
7-10 Tbsp Cling film
baking paper

Directions

1
Knead 300 g flour, 100 g sugar, vanilla sugar, margarine in flakes and 2 tablespoons cold water first with the dough hooks of the mixer, then with your hands briefly to a smooth dough. Shape into a flat brick, wrap in foil, chill for about 1 hour.
2
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line two baking trays with baking paper. Roll out the dough on a little flour to a thickness of about 3 mm. Cut out a total of 70-80 moons (à approx. 6 cm), kneading, rolling out and cutting out the dough again and again. Place the biscuits on the trays. Bake them one after the other in a hot oven for about 8 minutes until golden brown. Mix 100 g sugar with cinnamon. Remove cookies from the oven. Immediately sprinkle half of the biscuits generously with cinnamon sugar and let them cool down.
3
Wash the orange hot, dab dry and finely grate half the peel. Squeeze the orange. Puree 125 ml juice and peel with cashew nuts in the universal chopper to a fine nut puree. Spread each biscuit without cinnamon sugar with cashewmus, place cinnamon sugar biscuits on top and press lightly. Keep cool in tins.