For the vegan shortbread cookies, wash the orange, finely grate, halve and squeeze the peel. Knead flour, margarine, sugar, vanilla sugar, ½ teaspoon of orange powder and 1 teaspoon salt to a dough. Wrap dough in cling film and refrigerate for 30 minutes.
Preheat oven to 160 degrees’ top/bottom heat. Lay the baking tray with baking paper. Roll out the dough thinly and cut out in the desired shape. Place cookies on the baking tray and bake for about 8 to 10 minutes until golden brown.
Allow cookies to cool on a grid. Mix icing sugar and 2 teaspoons of orange juice into a sprinkling and sprinkle the cookies with them. Sprinkle with remaining orange.