MUM´S FAMOUS NUSSECKEN

                            

                   

 INGREDIENTS FOR THE DOUGH:            

• 450g FLOUR
• 190g SUGAR
• 3 EGG-REPLACER + WATER
• 1 TSP BAKING POWDER
• 3 - 4 TSP VANILLA SUGAR
• 190g VEGAN MARGARINE

INGREDIENTS FOR THE NUT MASS:

• 300g MARGARINE
• 3 - 4 TSP VANILLA SUGAR
• 500g GROUND HAZELNUTS
• 250g SUGAR
• 4 TBSP WATER
• APRICOT JAM
• CHOCOLATE

1. MIX FLOUR WITH THE BAKING POWDER AND SIFT FLOUR ON A CLEAN WORKING SURFACE. WITH FINGERS, WORK FLOUR OUT FROM CENTER TO FORM A RING.







2. ADD INTO A SMALL BOWL THE EGG-REPLACER WITH THE WATER AND WHIP UNTIL FOAMY. ADD THE SUGAR AND THE VANILLA SUGAR AND MIX WELL.







3. NOW YOU CAN CUT THE SOFT MARGARINE INTO THE RING AND ADD THE SUGAR MIXTURE TO IT. KNEAD ALL BY HAND TO A SOFT DOUGH AND PUT IT IN THE REFRIGERATOR FOR AT LEAST 20 MINUTES.

  4. GREASE A BAKING TRAY WITH SOME MARGARINE AND ROLL OUT THE DOUGH.

  5. THEN PRICK THE DOUGH ALL OVER WITH A FORK AND SPREAD THE APRICOT  

     JAM ON THE DOUGH

  

6. HEAT GENTLY SUGAR, MARGARINE, VANILLA SUGAR AND WATER IN A POT.

    IF EVERYTHING IS MELTED, ADD THE HAZELNUTS AND MIX WELL.

    LET IT COOL FOR A WHILE AND SPREAD THE MASS ON THE DOUGH.

7. BAKE IN A 170°C OVEN FOR 20 - 30 MINUTES.

    LET THEM COOL A LITTLE BIT (NOT COMPLETELY) AND CUT THE NUSSECKEN    

    INTO TRIANGLES.  

8. MELT SOME CHOCOLATE AND DIP THE EDGES OF THE NUSSECKEN INTO THE   

   CHOCOLATE AND LET THEM COOL.