Ingredients:

Cookies:

• 220gm flour

• 60gm powdered sugar

• 150gm vegan butter

• 4 tbsp walnuts, very finely chopped

• Pinch of salt

Aquafaba icing:

• 6 tbsp chickpea water (aquafaba)

• 240gm powdered sugar, sifted

• 1 tsp Blue Spirulina Powder

• 1 tsp Rawnice Matcha Powder

Directions:

Cookies:

1. Sift the flour and sugar into a bowl.
 
2. Add pinch of salt and butter chopped into smaller pieces.
 
3. Mix all with electric mixer until incorporated.
 
4. Add walnuts and start knead the dough with hand, combining the ingredients into a ball.
 
5. Wrap the dough in foil and put in the fridge for 1 hour.
 
6. Preheat oven to 160°C
 
7. Divide the dough into 2 pieces, roll out each into cakes around 3 mm thick.
 
8. Use the mold to cut out shapes and place them on a baking tray lined with baking paper.
 
9. Bake around 15 min. Cool completely before decorating with sugar icing.

Icing:

1. Whisk the chickpea water with an electric mixer until foamy.
 
2. Add the sifted sugar gradually, mixing constantly on high speed.
 
3. If you want to make one color of icing , add powder gradually and mix constantly. If you want make two colors, divide the icing into two bowls.
 
4. If your icing is too thick add more chickpea water (or 1 tbsp of lemon juice). If the mixture is too rare, add more sugar.