How to make
Peel and dice the peach. Sprinkle with the 60 grams of sugar and leave for a while, then place over a medium heat and boil until the syrup thickens and begins to caramelize. If your peach is not one of the juiciest and does not have much juice, then put 2-3 tbsp. water. Leave the thickened mixture to cool.
Sift the flour and baking powder into a bowl. Add the sugar, cinnamon and diced margarine - it should be cold, just taken out of the fridge. With your fingers or a special metal utensil, crumble the flour along with the margarine until you get fine sand.
Pour the water (cold) little by little and knead a smooth compact dough. By pouring it in parts, you will feel when to stop adding and whether you will need it all. If you have not been able to judge and it has become thin, sprinkle more flour.
Form the finished dough into a ball and roll it out on a floured surface into a thin crust. Cut flowers with molds - whatever you have.
On one flower cut out, put pieces of peach (exactly how many, depends on the size of your flowers) and cover with another, by pressing the edges. Do this until you run out of dough.
Arrange onto baking paper at a distance from each other and place them in an oven preheated to 370°F (190°C) for 25 minutes. It's a good idea to keep an eye on them just in case.
Cool the baked cookies slightly, sprinkle with granulated and powdered sugar and pour the peach sauce over them (or sprinkle lightly so they don't stick too much when you eat them).
Garnish with golden sugar sprinkles if desired.
Crunchy and aromatic, these vegan cookies will charm everyone at the festive table.
Enjoy!
