Biscuit

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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Vegan Viennese Whirls and other shapes

Vegan-easy version!

With the 7th series of Baking with the Bake Off well under way, and 2 technical bakes under my belt. I decided to take my inspiration and create a Vegan version of Mary Berry's Viennese Whirls. They are really easy and taste exactly the same as the originals. Bonus! 

I have also created a clam shaped version, because why not. Amendments to the recipe are below. They are easier than you would think, and just as delicious. 

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Ingredients

Buttercream

50g Vegetable Shortening

50g Vegan Butter

200g Icing Sugar

OR 200g Butter/400g Icing sugar

1 tsp vanilla extract

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Red food colouring (Clam version) 

100g White fondant (Clam Version)

Jam

200g Raspberries

350g Jam Sugar

(or just... buy raspberry jam)

 

The whirls

125g Vegetable Shortening

125g Vegan Butter

OR 250g Butter

75g Icing Sugar

250g plain flour

50g Corn Flour

Black/Grey food colouring (clam version)


Method

I will start by saying my method to Vegan Baking has become a lot easier since I discovered a simple ratio when it comes to Biscuits. Whatever the butter ratio is- do half vegetable shortening & half Vegan butter. As long as you increase the amount of dry ingredients by around 10% then it seems to work out fine. Don't ask me about the egg replacement, as I am still tinkering away to find the ratios for this. I'm sure somebody has done this, so why do I need to do the same. Anyway, ON WITH THE BAKE! Ovens on to 190ºC as the same in Mary Berry's recipe for Bake Off.

Make your jam by mashing the raspberries in a pan. Add the Jam. Bring to the boil and boil for 4-5 minutes. Transfer into a separate bowl and sieve out the seeds at the same time. 

Beat together your shortening, vegan butter and icing sugar until combined. Add in the flour and corn flour and beat well. This should have a lovely soft consistency, just like buttercream. Scoop into a piping bag with a star nozzle. Pipe whirls onto greaseproof around the same size as a 10p piece or a quarter or an inch diameter depending on your area of living. 

Pop into the oven for 10-12 minutes (mine did 10) or until they begin to brown on the outside. Take off, leave to cool on a wire rack. 

While they are cooling, make your vegan buttercream. Blend your shortening, vegan butter and icing sugar together and add the vanilla extract. Pop into a piping back with a star nozzle. 

Assemble by piping the buttercream on one half, add a 1/2 tsp of jam and sandwich. Ta Da! Tiny Vegan-easy Whirls. Simple, melt in the mouth deliciousness that has no animal bits in. 

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Clam Version

Add some grey/black food colouring to your biscuit mixture to reach a light grey colour. 

The shape of the clam depends on your want for accuracy, but basically it should be 5 lines in the shape of a fan. 

Pipe a 'U' shape about 1 inch in width. Pipe two lines, one on the inside of each side of the 'U' shape. Make sure you pipe over the bottom of the 'U'. Pipe a centre line between these two lines, overlapping the base of the 'U' as well. You should try to make each line slightly longer than the one next to it, so it looks like a fan. (See picture) 

Make enough for as many pairs as you can. 

Pop into the oven for 10-12 minutes (mine did 12) or until they begin to brown on the outside. Take off, leave to cool on a wire rack. 

For the Buttercream, make as above then add red food colouring to a desired pink colour. Take two clam shells and spoon a little onto your bottom clam, make a trench in the buttercream down the centre for your jam to sit in. Leave a bit of buttercream at the front for a 'lip' There should be 3mm thickness of buttercream. Add a tsp of jam into the trench. Take your white fondant and make small balls and place on the bottom clam, where the jam meets the cream at the front. 

For my attempt at the Bake Off version and the Clam version, watch the videos below. 

Thank you very much, see you soon

Colin

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