Don't get bitter, just get non dairy butter
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.
200g wholemeal flour
120g Dark Muscavado Sugar
2tsp baking powder
50g vegan butter
50g veggie shortening
4 tbsp vegan milk
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.
Stay tuned for a cheesecake base recipe next week.
See you soon