Crunchy cane cookies

Simple morning cookies to plunge in some cold almond/rice drink…

200 g All purpose flour
100 g Margarin
1 spoon of cornflour
3 spoon of apple juice
100 g cane sugar
1 pinch of salt
vanilla extract

Combine all ingredients in a food processor. Make 1 roll, wrap it in foil and store in refrigeretor for 1 or 2 hours. Using a sharp knife cut your roll in slices (0.5 cm each), sparkle them with some cane sugar and finally bake your cookies in a pre heat oven (175°) for 20 minutes!

They are really crunchy!

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