Vegan Cookies

This year on the Great British Bake Off the contestants had to make Biscuit Chandeliers. Not wanting to miss out on the fun, I decided I would make one too. I thought I could make it a mixture of vegan and non vegan cookies for my varying dieted friends. Here are the Chocolate and Vanilla Swirl cookies I made. You can edit the recipe and just make chocolate or vanilla.

I also took inspiration and techniques from She Who Bakes, who made swirl cookies for Valentines Day and always wanted to give it a try.



400g plain flour

140g caster sugar

2&1/2tbsp corn flour

3 tbsp icing sugar/confectioners sugar

vanilla extract/flavouring

140g vegan butter (olive butter, sunflower butter etc)

50g cocoa powder

140g vegetable shortening (plus 1-2 tbsp)


Into a bowl add your plain flour, caster sugar, corn flour, icing sugar and mix together. Add 1-2 tsp vanilla extract. Add in the vegan butter a little at a time, mixing together to form a loose dough. Split your mix in half. If you are just making one flavour- don’t split- just follow the guide to whatever flavour you are making below.

Into one half, add the cocoa powder. Then gradually add your vegetable shortening until it is fully combined. You may not need all the shortening, so once the dough holds together, stop putting it in, or it will be too greasy. Shape into a rough rectangle, cover in cling film and place in the fridge for 20-30 minutes.

Into your other bowl, add 1-2 tsp vanilla extract and mix in. Then add in any remaining shortening you have or 1-2 tbsp until this combines together similar to the chocolate dough. Shape into a rough rectangle, cover in cling film and place in the fridge for 20-30 minutes.

Once both doughs have chilled, take out and roll the chocolate dough flat to a rectangle (around 20cm wide to 30cm long) as long as its evenly 3mm thick all over thats all that matters. You will want to do this on some parchment paper instead of a floured surface. You can also use parchment paper on top to save flour and stop the rolling pin sticking, but this is up to you. 

Now take your vanilla dough and roll this flat to the same size and 3mm thick (again, if it is slightly larger, or smaller its okay, you will be cropping it down). Do this on parchment paper, like the chocolate. 

Now take your vanilla rectangle, and flip it on top of the chocolate. Take a rolling pin and lightly roll from bottom to top to make sure there are no air bubbles between them. Don’t press too hard or you will ruin your lovely evenly rolled dough.

This next part will be tricky, so go slowly, its not a race. Carefully lift up the parchment on the small end of your dough rectangle, fold over around 1-2 cm of the dough so the chocolate is now on top. This also starts off your “Swiss roll” style roll. Next, carefully pull the parchment at 90º to the counter top, using your hand to roll the dough over itself to form a spiral. Keep going (slowly) until you have rolled the dough up. If it begins to break when you are rolling, you can squeeze together the splits, as the dough should be malleable enough. 

Once you have rolled it together, wrap in cling film and chill for 30 mins-1 hour. 

Now this has cooled, take out of the fridge and chop off each end to show the even spiral design. Now cut each cookie by slicing 1cm slices down the log. 

Place your cookies onto a lined baking tray. Place this into the fridge again for 20-30 minutes. Switch your oven on to 175ºC/350ºF/Gas 4 and once this has come to temperature, put your cookies in the oven for 10-20 minutes. Check them at the 15 minute mark, by gently lifting one up. If the bottom has begun to brown, they are ready. 

Take them out, leave them to cool. If you have made these for a biscuit chandelier, while they are cooling, use a knife or a 5mm piping nozzle to cut out a hole for stringing. 

Alternative cookie ideas are

To make vegan royal icing- literally put a tsp or two of aquafaba (water from a tin of chick peas) into 200g icing sugar until you reach a slightly runny consistency- flavour and colour to your desire and pipe onto the cookies.

If you have further questions- please email

Eat and enjoy!

See you soon



Feed your friends on Burns Night

Till a' their weel-swall'd kytes belyve

Two recipes to make with your vegan haggis or original haggis. It's up to you, and who you're feeding. 

Pastry prepping- Parcels


Here is a simple way to make some pastry. Be sure to use chilled butter, if need be- freeze it for a few minutes till rock hard. You will need 230g of butter (or 260g vegan alternative) and 340g of plain flour. Sieve the flour into a bowl, then grate your cold butter into the flour. Now, using a knife, cut and slice, mix and stir the butter into the flour until its as coated and incorporated as you can make it. You may need to use your hands for the last bit, just to pull it all together into a ball. If need be, put a pinch of salt into the mix for flavour, but I don't feel you need it with the haggis. 

Once you have a sturdy ball of pastry, wrap it in cling film and pop it in the fridge for 30 minutes. 

Preheat your oven to 200ºC

Roll out your pastry to as large a circle as you can get, making sure its around 3mm thick. Then taking a 10cm cookie cutter, cut out as many circles as you can. This should make around 10-12. 

Now, using a tablespoon measure, scoop some haggis, vegan or non if you are going traditional, into the centre of the pastry. Then fold over, and squeeze the edges together. Using a fork, press around the edges for a super fun crimped look on both sides. Place onto a baking tray.

Once you have filled all the cases, use an egg wash to coat the tops of the pastry. If you are vegan, use some sweetened soy milk (or unsweetened with a tsp of sugar), which should brown the same. 

Put into the oven for 30-40 minutes until the tops have browned and the pastry is done. 

While this is in the oven, take some potatoes and make some mash. Get a turnip (or neep) and a carrot, boil together and make some mash. 

If you want to make a Whisky Glaze, the recipe is here.

Serve your parcels, along with your mash and neeps, whisky glaze if you desire. Get a glass of whisky, or apple juice for aesthetic purposes, instagram it, tag me in it @colinstarfish and then enjoy a traditional Burns Night meal, with a Northern twist. Video tutorial is below. 

Pastry prepping- Cupcakes


Take 100g of vegetable shortening (I use Trex), melt this in a pan and add 250g of plain flour. Stir this together until it combines. You will need to add water to get the consistency right, so add up to 150ml of luke warm water until it comes together. You want it to be like a soft clay. 

Roll into a ball and put into the fridge for 20 minutes

Take out of the fridge and tear into 12 equal sized balls. You will need to mould them into the spaces in a cupcake tin. Make sure the sides are no thicker than 3mm and get them all the way to the top. Bake in the oven at 175ºC/350ºf/Gas 4 for 10 minutes. 

Spoon the haggis mixture, add one teaspoon of turnip/carrot mash. Make sure your mashed potato is very creamy and spoon into a piping bag with a star nozzle. Pipe the mashed potato on top! Perfect for a Burns Buffet, or as an appetiser.... or just eat them all. 

If you are planning on using the vegan haggis recipe above, the haggis will fill 36 cupcakes. 

Enjoy these two recipes, let me know what you think. 

See you soon x