Vegan Easter egg cookies

For about 12 pieces

40 g La Vida Vegan coconut spread
220 g flour
135 g margarine
70 g powdered sugar
1 tsp. vanilla extract

Make sure that the margarine is at room temperature. Whisk the margarine and the powdered sugar loose and add the La Vida Vegan coconut spread, flour, vanilla extract and a pinch of salt. Knead the dough and let it rest for half an hour in the fridge.

Preheat the oven at 170°C degrees ad cover a baking sheet with baking paper. Cut out eggs that are approximately 7cm at height using a egg-shaped cookie cutter, then spread them across the baking sheet. Bake the cookies in about 12 minutes until they are light, golden brown and let them cool down entirely.

Then, roll out the fondant thin and cut out eggs using the same egg-shaped cookie cutter you used for the cookies. Smear the cookies with La Vida Vegan coconut spread and decorate using pieces of fondant, sprinkle with disco sprinkles and serve them immediately or store them in a sealed box.