2 cups plain flour
1/4 cup caster sugar
1/4 teaspoon salt
1 teaspoon lemon juice
250g vegan margarine (I used nuttelex)
250g vegan cream cheese ( I used tofutti)
1/2 cup caster sugar
1/4 cup hazelnut meal
1/4 cup cocoa powder
1 tablespoon cinnamon
In a mixing bowl cream margarine and cream cheese together.
Add lemon juice, sugar, and salt.
Add flour and rub through margarine mixture until it resembles coarse breadcrumbs. Press together to form the dough. ( Pulsing in a food processor makes this a quick job)
Wrap in plastic and put in fridge for about half an hour.
Preheat oven to 150C
In another bowl combine filling ingredients.
Divide dough into four balls.
On greaseproof paper, press ball down and roll out until approx 3mm thick
Using a sharp knife, cut the pastry into wedges as shown ( I found it easiest to cut in strokes straight across)
Starting at the widest edge, roll towards the point to crease a crescent. Place cookie seam side down on a lined baking tray. Repeat with remaining dough until tray is full.