chocolate

Vegan Cookie Swirls

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.

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.


Ingredients

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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)


Method

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. 

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. 

Eat and enjoy!

See you soon

Colin 

x

























Cheesecake two ways

Its a double ended dream!

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Baking for the one you love, or sharing with a friend? Are you going vegan, or do you like it animalistic? This recipe has both and MORE! Like an MMORPG its possibilities are endless and you can give it to everyone, or just go hard at it by yourself. It's a valentines special, but not as we know it. Chocolate Rose Cheesecake- two ways. 


Ingredients

200g vegan digestives/regular digestives 

100g butter/ 50g vegan butter & 50g veggie shortening

400g cream cheese/vegan cream cheese

100g caster sugar

3 tbsp plain flour

1 egg/sachet veggie gelatine/1 tsp xantham gum

50g cocoa powder

Rose Water flavouring

Pink/red food colouring


Method

Cheesecake Base

Blitz your digestive biscuits to form crumbs (no lumps!), add your butter (whichever kind) and mix with your hands to combine. Press into a lined 20cm cake tin (23 works too, but it will be a flatter cheesecake overall) and bake in the oven at 180ºC/350ºF/Gas 4 for 10 minutes. Take out and leave to cool. 

Cheesecake filling

In a bowl, add the cream cheese, sugar, flour, and thickener (egg/veggie gelatine/xantham gum). Blend it all together and then decide which way you want it. 

Hearts

Take 5 tsp of the mixture out- add red/food colouring to your desired shade and add 1tsp rose water flavouring. Stir to combine. Leave to the side for now. 

Into the remaining cheesecake filling, add 50g of cocoa powder and blend until combined. If the mixture is a little dry, add some milk/vegan milk to a cake batter-like  consistency. 

Pour the chocolate mixture onto the base and flatten. 

Add 5 tsp of your pink/red mixture in circular blobs in even spaces around the edge. Take a cocktail stick and drag the point through the middle of each circle anti-clockwise, to form a crude heart shape. Neaten up with another cocktail stick. 

Bake at 180ºC/350ºF/Gas 4 for 15-20 minutes until there is a slight wobble. 

Cool completely on a wire rack in the tin. Take out the tin, leave in the fridge for 30 mins or overnight. Slice and serve. 

Layered cheesecake

Split your cheesecake filling in half. Add 50g of cocoa powder to one half and mix in. To the other side, add some pink/red food colouring to your desired shade. Add 2-3tsp of rose water flavouring (to your taste) and mix in. 

Add your pink/red layer on top of your base, then add your chocolate layer on top. 

Bake at 180ºC/350ºF/Gas 4 for 15-20 minutes until there is a slight wobble. 

Cool completely on a wire rack in the tin. Take out the tin, leave in the fridge for 30 mins or overnight. Add stripes of cocoa powder and icing sugar to your desired design. Slice and serve. 


That's it!! Two ways, so many endings. Watch the video for extra help. 
Have a lovely February 14th. 

Love Colin xx