Kruidnoten

convection oven: 175 °C, electric oven: 190 °C, gas oven: stand 4

• Wash your hands.
• Preheat the oven.
• Cover the baking sheets with baking paper.
• In a large bowl, add the vegan baking mix, 75 g cold vegan butter and 4 tablespoons water.
• Mix the dough with your hands until combined. You know when the dough is ready when there are no more visible butter streaks and when you can easily form a ball. If it won’t form a ball easily, add a few drops of water and continue to mix.
• Use a silicone baking mat or baking paper to work on to prevent the dough from sticking to your table. Form a ball and cut this in 8 equal parts.
• Roll the dough into a tube like shape of ca. 14 cm long and ca. 1 cm wide.
• Cut this tube in 14 equal pieces of ca. 1 cm wide.
• Repeat steps 7 and 8 for the remaining dough.
• Shape the pieces into small round balls.
• Place the balls on a baking sheet in rows of 8 by 7. Make sure that there is enough space of ca. 3 cm between the balls.
• Bake the kruidnoten in the center of the oven for 15-18 minutes until baked. The kruidnoten are ready when they are crunchy.
• Remove the kruidnoten from the oven and let them cool down on the baking sheets for 10 minutes.
• Serve the kruidnoten fresh or keep them in an airtight container. The kruidnoten will stay crunchy for at least a week.