“Bredele” Christmas cookies topped with vegetale royal icing

As Christmas approaches, give your guests a treat. Discover this traditional Alsatian cupcake recipe: a special end-of-the-year treat revisited by 100% vegetable culinary consultant, Stéphanie Bartczak.

Ingredients for about twenty cookies
  • 62 g of vegetable margarine
  • 62 g of sugar
  • 75g of plain soy yogurt
  • 167 g of wheat flour
  • 100 g of icing sugar
  • 2 tablespoons of Aquafaba
  • 2 tablespoons of lemon juice

"Bredele" cookies preparation

1.    Mix the margarine and sugar in a robot mixer 

2.    Add the soy yogurt and continue to mix 

3.    Add the wheat flour progressively, keeping the mixer running until you obtain a ball of dough

4.    Place the ball of dough in cling film, and put in the fridge for 2 hours

5.    On a well-floured wooden work surface, roll out the dough to a thickness of 0.5cm or less

6.    Using a cookie cutter, cut out shapes of your choice and place on a cookie sheet

7.    Bake for 8 minutes in an oven preheated to 180 ° C

Preparation for vegetale royal icing 

1.    Put icing sugar in the robot mixer

2.    Pour the aquafaba into the mixer (S blade)

3.    Beat until you obtain a whitish, liquid texture (do not beat until the mixture firms)

4.    Pour this liquid on the sugar and mix with a spatula

5.    Add the lemon juice and mix again

For the dressing, place the cookies one by one on the icing. Be sure to turn them over and let them dry on the table counter.

A tip from Stéphanie Bartczak:  do not use an angular spatula to apply the icing; otherwise you will not obtain a result that is perfectly smooth.


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