Wuselig Recipes · Recipe 61
VeganLumi’s Vegan Christmas Stars
Knead a dough with a vegan baking block, chill and cut out stars. Bake and decorate with simple water icing once cool.
The little story
A Star for Every Taste
Lumi had brought them an idea for stars without egg or butter. Puschel and Flauschi made the dough with a vegan baking block; an adult baked the stars.
Now the biscuits were completely cool. The two sat at the kitchen table. Flauschi stirred icing sugar and a little water into a simple icing.
Puschel„This star needs a little scarf.“
He drew a white line. It made several wiggly turns. Puschel proudly held up his finished star.
Flauschi„A scarf that can dance!“
Puschel„Then it certainly will not get bored.“
Flauschi left a few stars without icing, so everyone could choose what they preferred.
Flauschi„These can stay plain. The others can wear white lines.“
They waited until the icing had set and put both kinds on their plate.
Puschel„Lumi’s idea has room for both tastes. And for my dancing scarf too.“
About 30 minutes preparing and shaping · About 24 minutes baking both trays in sequence · About 130 minutes in total, including chilling/resting where needed and cooling. Times and yield are estimates; allow longer if your oven needs it.
Makes about 40–45 biscuits
How to make it
In a few words: Knead a dough with a vegan baking block, chill and cut out stars. Bake and decorate with simple water icing once cool.
Ingredients
- 250 g plain wheat flour, plus about 1 tbsp for rolling
- 125 g cold baking block labelled vegan; do not use low-fat spread
- 75 g caster sugar
- 8 g vanilla sugar
- A small pinch of salt
- 2 tbsp cold water (30 ml), plus 1–2 tsp more only if needed
- Optional thin icing lines: 50 g icing sugar and 2–3 tsp water
Method
- Wash hands and weigh the ingredients. Set out a bowl, scales, baking paper and two baking trays. Adults handle sharp tools, the oven and hot trays. Do not taste raw dough.
- Mix flour, sugar, vanilla sugar and salt. Dice the baking block and add with 30 ml cold water. Quickly knead into a smooth dough. If still crumbly after pressing together, add at most 1–2 extra tsp water, one at a time.
- Flatten, cover and chill for 30 minutes. If soft, chill another 10 minutes before cutting shapes.
- An adult preheats to 180 °C conventional or 160 °C fan. Line two trays with baking paper.
- Roll portions on a little flour to about 4 mm thick. Cut out stars about 4–5 cm across. Place 2 cm apart on cold trays. Briefly gather scraps and roll again.
- Bake trays one at a time on the middle shelf for about 10–12 minutes each, until the edges are lightly golden.
- An adult removes the tray with oven gloves. Let the biscuits firm up on the tray for about 5 minutes, then carefully move to a rack and cool completely. Check the temperature before eating.
- For optional icing: Mix 50 g icing sugar with 2 tsp water. Add the third teaspoon drop by drop only if needed; icing should run slowly off the spoon. Add thin lines to cold stars and allow about 15–20 minutes to set.
Keeping your biscuits
Once completely cool with the icing set, keep in a dry, tightly closing tin. Best eaten within 2 weeks. Choose ingredients, especially the baking block and decorations, labelled vegan. Do not add egg-white icing, butter or honey if the biscuits are to remain vegan.