CHOCOLATE-BUTTERCREAM-COOKIES

Ingredients for the cookie-dough:

• 300g all-purpose flour
• 1 tsp baking powder
• 1 egg-replacer
• 1 tbsp cacao powder
• 150g margarine
• 150g sugar

1. Mix the flour with the baking powder and the cacao powder and sift it on a clean work surface.
2. Add the prepared egg-replacer and the sugar to it. Cut the margarine into small pieces and give it to the rest. Now it´s time to knead everything to a compact dough.
3. Wrap the dough in transparent foil and let it rest in the refrigerator for at least 1 hour.
4. Roll out the dough and cut out circles. Place them on a baking sheet with parchment paper and bake in a 180°C oven for about 10-15 minutes. Let them completely cool.

Ingredients for the buttercream-filling:

• 1 Package custard powder
• 500ml soymilk
• 2 tbsp sugar
• 1/4 tsp agar-agar (i haven´t tried it with it, but i think this would make the cream a little bit more firm)
• 200g margarine
• 1 can of soyatoo whip cream (you can also make it without the whip cream)

1. Prepare a pudding with the custard powder, the milk and the sugar, add the agar-agar and let it completely cool. 
2. Stir the margarine until creamy and add the cold pudding until creamy as well.
3. Whip the cream and lift it carefully under the buttercream-mass. 

Further ingredients:

• vegan bittersweet couverture

1. Melt the chocolate and dip the cookies in it. Let it cool.
2. To make the cookies, pipe a blob of cream into the center of a cookie using a pastry bag. 
3. Place another cookie on top of the cream. Lightly press. 
4. You can also put the cookies together at first and pour then with melted chocolate.
5. Take them into the refrigerator and serve them cool!!!