Biscuit

Chocolate Peppermint Cookies

If you want chocolate and peppermint in cookies, you’ve come to the right place.

It’s a fairly straightforward recipe, and also vegan. Adapted from my Vegan Swirl Cookies- and made specifically so I could make a face for Colin’s Caterpillar Cake and then have some snacks for my vegan friend while we watched bake off. Let’s get started.

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200g plain flour

70g caster sugar

1&1/2tbsp corn flour

1&1/2 tbsp icing sugar/confectioners sugar

25-30g cocoa powder

70g vegan butter (olive butter, sunflower butter etc)

70g vegetable shortening (plus 1-2 tbsp)


Method

Throw all your dry ingredients into a bowl and mix. Add in the butter and shortening and mix with a knife till you form breadcrumbs, then stick your hands in and shape everything into a nice dough. Pop onto a floured surface, or use a rolling mat. Roll flat to 5mm thick, cut out circles using a cookie cutter (size of your choice). put onto a baking sheet and bake for 10-15 minutes at 350f/180c. Cool on a wire rack.

Take 100g of icing sugar, add green food colouring and 2-3tsp of water until it forms a slightly runny paste (think toothpaste consistency). Add some peppermint extract (about 1/2 tsp is enough!) and stir in. Take two cookies and sandwich about 1 tsp of the icing in the middle, if you have big cookies… add more icing. Do this for however many cookies you managed to make.

Now get 200g of dark chocolate (72%+) and melt until runny. You can either do this in a microwave at 10second intervals, or on a double boiler. A double boiler is where you take a heatproof bowl and place this onto a pan that has hot water simmering away on a cookertop. The heat from the steam in the pan will melt the chocolate slowly and is better for creating a more shiny mirror look.

Dip the cookie sandwiches into the melted chocolate so half of it is coated. Leave to solidify, and eat with a peppermint tea.


Vegan Digestives

Don't get bitter, just get non dairy butter

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This week, it's time to grab your non dairy butter and hit the kitchen with a new recipe! The reason I create vegan recipes is to share with the folks at work, but also to challenge myself to make the flavours work in a similar way to their OG counterparts. Plus, this recipe helps with a double ended recipe for valentines day. 


Ingredients

200g wholemeal flour

120g Dark Muscavado Sugar

50g Oats

2tsp baking powder

50g vegan butter

50g veggie shortening

4 tbsp vegan milk 


Method

Throw everything into a bowl and mix with your hands. Seriously... that's it. you can mix gradually, but it all has to end up in the bowl at some point. Get stuck in. Form a dough with the mixture. If its too sticky, add some flour, if its dry, add more milk. Easy.

Flour a surface (with some leftover wholemeal flour) and roll the dough flat to 5mm thick. Take a cookie cutter of your size and choice and cut out what you desire. For obscure shapes, examples- stars, unicorns, mars curiosity rover- chill your cut out cookies in the fridge for 30 minutes so they retain their shape in the oven, as the baking powder will give it a wee puff up, nobody wants a puffy rover. 

Pop into the oven at 175ºC/350ºF/Gas 4 for 10-15 minutes until they start to go a little brown on the outside. 

Cool on a wire rack. Serve with a cup of English Breakfast Tea, or dip in some melted dark chocolate for that extra fancy twist. 

That's it! 

Stay tuned for a cheesecake base recipe next week. 

See you soon

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