Poppy Seed Flower Cookies

Instructions

1. Uncover the vegan butter and leave it on a plate for 1-2 hours to soften.
2. Preheat the oven to 180°C (350°F) and line a baking pan with parchment paper.
3. Prepare the vegan egg replacer according to the instructions on the package.
4. In a large mixing bowl, cream together the softened vegan butter, sugar, vanilla sugar, and vegan egg replacer until light and fluffy.
5. Add the rum and mix until well combined.
6. In a separate bowl, mix together the all-purpose flour, ground poppy seeds, salt and baking powder.
7. Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms. If the dough is too soft or sticky, add an extra tablespoon of flour at a time until the desired consistency is achieved.
8. Cover the dough with plastic wrap and refrigerate it for at least 1 hour to firm up.
9. On a lightly floured surface, roll out the chilled dough to a thickness of about 5mm. Use a flower-shaped cookie cutter to cut out the cookies (or cut shapes carefully with a knife).
10. Place the cookies on the prepared baking pan, spacing them about 2 inches apart.
11. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
12. Remove the cookies from the oven and let them cool on the baking pan for a few minutes before transferring them to a wire rack to cool completely.
13. Optionally, spread a layer of your favorite jam between two cookies to make sandwich cookies (only once the cookies are fully cool).
14. Store the cookies in an airtight container at room temperature for up to two weeks.