⅓ cup (80 g) sugar
½ tsp ground bourbon vanilla or vanilla sugar
1 tbsp lemon zest
¾ cup (175 g) vegan butter or margarine cold
3 tbsp cold water or plant milk
3.5 oz (100 g) jam I used cherry-pomegranate
powdered sugar for dusting
Instructions
Whisk together the flour, almond flour, sugar, vanilla and lemon zest.
Then add margarine or vegan butter and water or plant milk and knead until a smooth dough forms.
Form the dough into two flat balls, wrap each tightly in cling film and refrigerate for about 1 hour.
Preheat the oven to 356 °F (180 °C).
