5 Ingredient Cinnamon Biscuits – VeganMoFo Day 19

What can you make with five ingredients or less? Something simple like pasta? Or even just toast, perhaps? I decided, for today’s VeganMoFo prompt, to make it a little trickier and do some baking. I’ve been wanting to make some cinnamon biscuits for a while – I’m in a bit of a cinnamon kick at the moment – and this seemed like the perfect excuse.

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These biscuits are crispy and crunchy, spiced with plenty of cinnamon and packed with oats – which I think go really well with the cinnamon flavour. They’re rolled in sugar before baking which helps get that crunch through them.

Cinnamon Oat Biscuits

  • Servings: 16 cookies
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Ingredients

  • 200g vegan butter
  • 175g sugar
  • 1 tbsp cinnamon
  • 200g flour
  • 75g oats
  • to roll in

  • extra sugar

Directions

    Preheat the oven to 175C/350F
  1. Begin by creaming the butter and sugar together in a large bowl until light and fluffy.
  2. Add the cinnamon and flour, and stir to combine thoroughly.
  3. Next, stir through the oats.
  4. Pour a small amount of the extra sugar onto a plate.
  5. Break off walnut size balls of dough, and roll into balls in your hands. Roll each ball in the sugar, and then place on a baking sheet, flattening slightly with your palm.
  6. Repeat until all the dough is used.
  7. Place in the preheated oven for 18-20 minutes, until the biscuits turn golden brown at the edges.
  8. Leave to cool on the tray.

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Jammy Devils

This month’s MiniMoFo theme is “Literary Inspiration”. If you know my reading habits, you’ll know I am a huge Discworld fan. I’ve even used the series in a previous VeganMoFo post! If you’ve not read Discworld – what are you waiting for? Terry Pratchett’s writing is astounding in its ability to be both fun and serious at the same time, to involve so much detail and yet be enjoyable to read, and to ultimately make you feel at home in his world.

Ankh-Morpork, the central city in the Discworld books, may remind you slightly of London, or perhaps some other city in which you grew up, just with magic and trolls. This recipe hails from there, adapted from Nanny Ogg’s Cookbook (yes, there is a Discworld cookbook) where it is described as “hot, sweet, and cheap. Just the thing for a snack in the middle of a night shift”. Now, I don’t know about night shifts – but I do know these are great for that warm, cosy feeling you get as the nights are drawing in and winter is looming in the background. There’s something about jammy desserts that gives off a relaxing vibe.

jammydevils

Now, I used a few different sorts of jam for these cookies, because I always have jam around and I thought it’d be fun to try several flavours, but you could just use one flavour if you like. I love how these look like kind of jewels on the plate!

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One thing to be aware of when making these biscuits is – don’t put too much jam on them! You want enough that you can taste it, but if you put a giant dollop on, then it’ll pour over the edge of the biscuit and burn in the oven – and burnt jam is not very nice. Just make a little dip in the middle of the biscuit, and fill that with jam, and then you’ll have lovely not-burnt biscuits!

Jammy Devils

  • Servings: 20 biscuits
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Ingredients

  • 150g vegan butter
  • 120g icing sugar
  • 1 tsp vanilla extract
  • 1 tbsp cornflour (cornstarch in the US)
  • 250g plain flour
  • 2-3 tbsp vegan milk
  • approx 4-5 tbsp jam

Directions

    Preheat the oven to 180C/355F/Gas Mark 4
  1. Begin by creaming the butter and sugar together until smooth and well mixed.
  2. Stir in the vanilla extract.
  3. Sift in the flour and cornflour and mix to form a soft dough, adding the milk a tablespoon at a time if necessary.
  4. Place tablespoon sized balls of dough on a lined baking tray, evenly spaced.
  5. Using your finger, or the back of a small spoon, make an indentation in the middle of each biscuit.
  6. Add a small amount of jam to each divot – not so much that it overflows, just enough to fill the dip.
  7. Bake in the preheated oven for 15-20 minutes, until the edges are turning golden brown.
  8. Allow to cool on the baking tray.

 

 

Vegan Chocolate Chip Cookies

Is there much better than a freshly baked chocolate chip cookie? Not really. Cookies are perfect to just eat as they are, or to bake up and take to an event. That’s where these cookies come in – and this month’s MiniMoFo too! These cookies are great to pack up and eat outdoors, I took them to a family do and everyone enjoyed them.

cookies

I’ve spent years perfecting my chocolate chip cookie recipe. I’ve cycled through many variations – ones that are soft and cakey, ones that are crispy, ones that are all brown sugar, ones that are all white….and so on. All of which are good, but they’re not this recipe. My husband even declared this to be his favourite, which is quite a compliment!

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The idea for these cookies actually came from Reddit, of all places, where I saw a recipe that used a mixture of baking powder, water, and oil as an egg replacer. They mixed it all together and then poured it into the dough, but I found it worked just as well – if not better – put straight into the mixture.

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These cookies are perfectly crispy on the outside, and soft and chewy on the middle. When you first take them out of the oven, they look a little puffed up and underbaked – but don’t worry! Leave them on the tray for five minutes and they turn into the delicious cookies you can see in the pictures.

Vegan Chocolate Chip Cookies

  • Servings: makes 30 cookies
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Ingredients

  • 175g vegan butter
  • 200g brown sugar
  • 150g white sugar
  • 1.5 tsp baking powder
  • 1 tbsp oil
  • 2 tbsp water
  • 0.5 tsp bicarbonate of soda
  • 1 tsp vanilla
  • 350g flour
  • 200g chocolate chips

Directions

    Preheat the oven to 170C/340F
  1. Begin by creaming the butter and sugars together until light and fluffy.
  2. Add in the baking powder, oil, and water, and stir until well combined.
  3. Mix in the vanilla and bicarbonate of soda.
  4. Stir through the flour until you get a stiff dough.
  5. Fold through the chocolate chips until well distributed through the cookie dough.
  6. Place walnut size balls of dough on baking trays, leaving space for them to expand.
  7. Put in the preheated oven for 13-15 minutes, until golden brown. Remove and leave to cool on the trays for at least 5 minutes.
  8. Store in an airtight container for up to a week.

Brookies! – VeganMoFo Day 30

It’s the last day of VeganMoFo 2016! How sad is that? 😦 I really hope everyone has enjoyed it, and has found some great new vegan friends and recipes this month.

How apt that the final prompt for VeganMoFo this year is about giving. I love giving food as gifts and in fact did a huge order of food gifts for my family this past weekend. I made lots of my Millionaire’s Shortbread and lots of this recipe too.

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Introducing brookies! They are a cross between brownies and cookies. I used my brownie recipe as inspiration – these cookies have melted chocolate in the batter which makes them lovely and fudgy – and adapted it into cookie form. And these might be the best cookie recipe I have ever come up with!

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These cookies only take 10 minutes to bake – don’t leave them in any longer or they’ll overbake – and are so deliciously gooey and chocolatey that they are a perfect food gift for any chocolate lover. They use aquafaba, which is liquid from a can of chickpeas – read about it in my carob cookies page – which works in place of eggs and keeps them holding together.

Brookies

  • Servings: Makes 22 Cookies
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Ingredients

  • 100g vegan plain chocolate, broken into squares
  • 40g cocoa powder
  • 1/2 tsp instant coffee powder (optional)
  • 75g vegan butter
  • 1 tsp vanilla extract
  • 1/2 tsp bicarbonate of soda
  • 2 tbsp milk of choice
  • 3 tbsp aquafaba
  • 225g white sugar
  • 200g plain flour
  • 75g chocolate chips

Directions

    Preheat your oven to 180C/355F
  1. In a heatproof bowl, combine the chocolate, cocoa, coffee, and butter. In a microwave, or over a double boiler, melt completely.
  2. Into the melted mixture, add the bicarbonate of soda, vanilla, and aquafaba, and mix well.
  3. Stir through the sugar until well combined.
  4. Add the flour to the mix and fold through until no pockets of flour remain.
  5. Finally, fold in the chocolate chips.
  6. Place tablespoon size balls on a baking tray – no need to flatten – leaving a space between as they will spread slightly.
  7. Bake in the oven for 10 minutes. They will look slightly underbaked but do not leave any longer!
  8. Leave to cool before eating.

Mince Pie Cookies – VeganMoFo Day 28

It’s the final week of VeganMoFo 2016! Can you believe that? In just a few days it’ll be December, nearly Christmas. Are you feeling festive yet? Or are you a bit of a Scrooge and wish we’d all shut up about Christmas? Well, I’m firmly in the former camp. Christmas is great! If I have to put up with the cold rainy months I am going to enjoy Christmas as much as I can.

Mince pies are something traditionally Christmassy here in the UK. If you’re not familiar with them, they are a dessert – small individual pies filled with “mincemeat” which has no meat but is actually a stewed spiced fruit mix. You can buy it in jars here in most supermarkets (these days it’s almost always vegan) but if you can’t access it, you can make your own. I like to change things up a bit, so in the past I’ve made Mince Pie Cupcakes using mincemeat, and this year I made cookies!

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These are simple cookies to make, with added mincemeat and mixed spice. “Mixed Spice” is something that you can buy easily in jars here, but if you can’t, it’s a mix of cinnamon, nutmeg, allspice, cloves, and ginger. If you’re in America, you could sub pumpkin pie spice, which I believe is a very similar thing.

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I like to chill the dough for these cookies in the fridge for half an hour before baking. This makes it easier to shape the cookies onto the baking tray, but you don’t need to do this step if you are impatient.

Mince Pie Cookies

  • Servings: 20 cookies
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Ingredients

  • 130g vegan butter (I use Vitalite)
  • 80g brown sugar
  • 150g mincemeat
  • 1 tsp mixed spice
  • 200g plain flour
  • 1 tsp baking powder
  • pinch salt

Directions

  1. Cream together the butter and sugar in a large bowl.
  2. Add the mincemeat and mix well to combine.
  3. Sift in the mixed spice, flour, baking powder, and salt, and fold gently to combine.
  4. Place the bowl of cookie dough in the fridge to chill for 30 minutes (or longer if you wish).
  5. Preheat the oven to 170C/340F
  6. Place tablespoon sized bits of dough on a baking tray, slightly apart from each other.
  7. Put the cookies in the oven for 12-15 minutes, until lightly golden brown.

Marble Cookies – VeganMoFo Day 18

Today’s VeganMoFo prompt is to make something in greyscale, or black and white. As with yesterday, I must admit I uh, strayed a little from the prompt. I tried taking photos in black and white and they just didn’t look very good. And as for actual black and white, well the black tends to come from when I forget about whatever is cooking on the hob…

So I am going for the next best, two contrasting colours (and flavours), chocolate and vanilla! These are the same flavours as used in black and white cookies so I think I’m ok.

marbles

These cookies, which I call “marble cookies” are round like marbles and made with a half chocolate dough and a half vanilla dough.

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I make them with icing sugar (or powdered sugar for the Americans!) which gives a smoother, almost fondant like texture to the cookie, and these are great little cookies to snack on or give as gifts!

Marble Cookies

  • Servings: 24 cookies
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Ingredients

  • 175g vegan butter
  • 150g icing sugar
  • 20g cocoa powder
  • 1 tsp vanilla extract
  • 300g plain flour
  • 1/2 tsp bicarbonate of soda

Directions

    Preheat the oven to 160C/320F
  1. In a bowl, cream together the butter and icing sugar.
  2. Remove half the creamed mixture and place in a separate bowl.
  3. To the first bowl, add the cocoa powder and mix well.
  4. To the second bowl, add the vanilla extract and again mix well.
  5. Now, to each bowl, add 150g (half) of the flour, and a quarter teaspoon of the bicarbonate of soda. Mix well.
  6. Next make your marbles. Take a teaspoon sized bit of dough from each bowl, and in your hands, roll together to form a ball.
  7. Place on a baking sheet, and repeat with the remaining dough.
  8. Bake in the oven for 25 minutes, then leave to cool.

Double Carob Cookies

Carob. It’s almost a dirty word for some people – seen as a weird “not chocolate” imitation that is relegated to dusty shelves in health food stores. And in many ways, it is similar to chocolate. It comes from a bean, like cocoa, and is often found in powder, bar, and chip forms, like chocolate. It’s brown and usually used in desserts, though, like chocolate, has its occasional foray into the savoury world. But the comparison to chocolate is where carob gets its bad name. It does not taste like chocolate, and to pass it off as a “chocolate substitution” can lead to disappointment. Chocolate is nice! But carob is nice too, in it’s own, not chocolate way.

So, give carob a chance. Naturally sweet, caffeine-free, and very rich in calcium, carob is a great addition to your snacks! These cookies, soft and almost gooey in the middle, with chunks of carob running through, are an ideal introduction to the flavour.

You can buy carob easily in health food shops – Holland and Barrett stock it, or anywhere local to you should! You can also buy it online if you like. For this recipe, I used the powder and the drops, but if you can’t find the drops, just chop up a bar into small pieces and use it instead!

Now, there’s one other ingredient in this recipe that may seem a little strange. In many of my sweet recipes, I don’t necessarily use an “egg replacer” because the recipe is such that it doesn’t need one. But there are recipes that benefit from the binding and structure formation of eggs and in that case, there are many “replacements” that can be used – from seeds and fruits, tofu, to the latest discovery – “aquafaba“.

Aquafaba – literally “bean water” is the liquid that you drain from a can of beans, often chickpeas. This sounds strange, but really, it’s no stranger than eggs are if you think about it, and it makes use of a food that we often just throw down the sink. The liquid that the beans have been soaking in is full of protein that comes from the beans themselves, and this provides a similar structure to that of eggs! It even whips up just like egg whites – next time you open a can of beans, strain out the liquid and have a go with an electric whisk, you can whip it up to form peaks and make meringues, macarons, anything! Tasteless as well – you can’t tell it comes from the beans.

These cookies are quick and easy to make, and even bake in just ten minutes! You mix the dry ingredients together, the wet ingredients together, and then combine the two. The dough is quite stiff and you kinda have to get in there with your hands (it’s vegan, so safe to lick your fingers afterwards!), and form the dough into balls about walnut sized.

Bake for ten minutes, and then – this is important – leave to cool before picking them up. They’ll be pretty soft and fragile immediately out of the oven, but firm up once cooled.

Then you can eat as many as you want.

Double Carob Cookies

  • Servings: 15 cookies
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Ingredients

    Dry:
  • 160g plain flour
  • 50g carob powder
  • 1/2 tsp bicarb of soda
  • pinch salt
  • Wet:

  • 100ml neutral oil
  • 200g sugar
  • 3 tbsp aquafaba (liquid from a can of beans)
  • 3 tbsp almond milk (or non dairy milk of choice)
  • 1 tsp vanilla extract
  • 80g carob chips

Directions

    Preheat the oven to 175C/350F
  1. In a bowl, mix together the dry ingredients until well combined.
  2. In a separate jug or bowl, mix the wet ingredients and whisk with a fork until creamed.
  3. Pour the wet mixture into the dry and mix together. It may be a little stiff so get your hands in and mix it as best you can. Add an extra splash of milk if you really need to, but try not to add too much.
  4. Once the dough is formed, add the carob chips and work them through.
  5. Form the dough into balls about the size of a walnut, and place an inch apart on a lined baking tray.
  6. Bake in the preheated oven for ten minutes. They’ll still look pretty soft, but this is how we want them.
  7. Remove from the oven and leave to cool on the tray before you move them.
  8. Enjoy your cookies!

Recipe loosely inspired from The Post Punk Kitchen

Cranberry Marzipan Cookies

It’s been a while! Sorry! I actually made these cookies a couple of weeks ago but didn’t get the time to post them until now. You may notice the pictures are slightly fancier – I got a new camera! A proper posh DSLR (which I have no idea how to use properly). I’m still not great at food presentation but at least the pictures are clearer!

I’m on a bit of a marzipan kick at the moment – perhaps with Christmas baking it’s made me fancy it! Earlier this year I read a recipe on Elephantastic Vegan which used marzipan in the same sort of way you’d use chocolate chips and I have been determined to use it in a recipe of my own! The cranberries I feel pair well with the marzipan and make a great seasonal cookie! Once baked, the marzipan slightly caramelises and, if eaten warm, goes all gorgeous and gooey.

The marzipan I chopped into pieces about 5-10mm square (that’s 1/5 to 2/5th of an inch) – don’t bother about them being too even as they do melt a little in the cookie. If you want bigger or smaller chunks then go for it!

The recipe uses golden syrup, which is available readily in the UK and Australia, but if you can’t get it use any other thick syrup – agave would work, or a simple syrup of boiled sugar/water.

Cranberry Marzipan Cookies

  • Servings: 20 cookies
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Ingredients

  • 130g vegan butter
  • 80g soft brown sugar
  • 2tbsp golden syrup
  • 1tsp vanilla extract
  • 200g self raising flour (or sub regular flour + 1tsp baking powder)
  • 100g oats
  • 100g marzipan, chopped into 5-10mm cubes
  • 100g dried cranberries
  • 2 tbsp water

Directions

    Preheat the oven to 175C/350F
  1. Cream together the butter and sugar until fluffy.
  2. Add in the golden syrup and vanilla extract, and beat until mixed.
  3. Stir through the flour, oats, and 2 tbsp water to make the cookie dough.
  4. Fold in the cranberries and marzipan – gently so as not to break the marzipan!
  5. Scoop tablespoon sized pieces of the dough onto baking trays, spread out slightly to allow for any rising.
  6. Place in the oven for 12-16 minutes, until golden brown!

Dr Isaac’s Nutty Crunch Cookies – Vegan MoFo Day 20

Today’s prompt is to veganise an old family recipe. I immediately thought of these cookies – they remind me so much of my childhood and were probably the ones my mum made the most! Super easy and tasty, they go well as a snack or with a cup of tea.

The name of these cookies, “Dr Isaac’s Nutty Crunch Cookies” is a bit odd, because nobody really knows who Dr Isaac is, they don’t have any nuts in, and while they do have a little crunch, they are actually fairly soft cookies. But, that’s their name and it always has been, so I guess it stays!

When I asked my mum for her recipe, I was anticipating having to veganise it – as the prompt goes – maybe switch out the egg or some milk or anything. But…it turned out they were already vegan! So long as you use vegan butter they are actually already vegan cookies. So, maybe it doesn’t count because I didn’t have to actually veganise anything but I still wanted to share!

They’re really simple to make and don’t take long at all so are great for an “emergency cookie” situation (we all have them…right?).

When you bake them, make sure you place the dough spaced apart as they do spread quite a bit. If you’re not careful you end up with a giant single cookie on the sheet (not bad, but, not quite what you want)!

Dr Isaac's Nutty Crunch Cookies

  • Servings: 20 cookies
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Ingredients

  • 110g vegan butter
  • 140g sugar
  • 1 tsp vanilla extract
  • 1 tbsp golden syrup (use agave, maple, etc if you don’t have golden syrup)
  • 1/2 tsp bicarb of soda
  • 2 tbsp boiling water
  • 170g plain flour
  • 1 tsp baking powder
  • 110g oats

Directions

    Preheat the oven to 190C/375F
  1. In a bowl, cream the butter and sugar until fluffy.
  2. In a separate cup, dissolve the bicarb into the boiling water, and then add it to the butter/sugar mix.
  3. Add the vanilla and golden syrup, and mix well.
  4. Stir through the flour, baking powder, and oats, and mix until a stiff paste is formed.
  5. Place walnut-sized pieces of the dough on a baking sheet (no need to flatten them) spaced well apart.
  6. Bake in the oven for 10-12 minutes until turned golden brown (they go a lovely orangey colour!).
  7. Remove from the oven and leave to cool on the sheet.

Chilli Chocolate Shortbread – Vegan MoFo Day 4

Day 4 of Vegan MoFo is dedicated to “weird food combos”. I don’t know if this one counts as super weird, certainly it’s not too uncommon in the food blogging world, but out in the real world? People definitely think of it as kinda weird. For instance, my husband took these to his work to share around and everyone got a surprise when the taste hit them!

Yes, it’s chilli and chocolate. I first tried the “chilli chocolate” combo a very long time ago, on a childhood visit to the (very unvegan) Cadbury’s world. They had an exhibit about the origins of chocolate, and had taster cups of an old Aztec spicy hot chocolate. I didn’t really think much of it, I don’t think. But then, years later, I discovered the PPK and Isa’s wonderful Mexican Hot Chocolate Snickerdoodles which probably rank as one of my favourite cookies ever. I decided I really love the spicy/sweet combo of chillies and chocolate.

It isn’t as uncommon as it used to be though, so I wanted to do something different. Not just a cocoa-cinnamon-chilli cookie – I wanted it to be my own. So I adapted my shortbread recipe to include cayenne pepper, and baked the shortbread into fingers.

Then, I dipped them in melted chocolate…

 and added a flake of candied chilli on top. Yeah, candied chilli! Actually, it wasn’t as hard work as it sounds. I was surprised at how easy it was to candy chillies, and it not only left me with tasty candied chillies but a nice batch of spicy sugar syrup.

Slice the chillies into batons

Boil in a roughly 1:1 sugar/water solution for 20 minutes

Spread on a baking tray, and bake at 90C/195F for 1 hour until crisp

You end up with delicious – and secretly spicy – chocolate dipped shortbread!

Chilli Chocolate Shortbread

  • Servings: about 30 shortbreads
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Ingredients

    For the Shortbread
  • 300g plain flour
  • 200g vegan butter
  • 110g sugar
  • 1 tsp vanilla extract
  • 50g cornflour
  • 1 tsp cayenne pepper
  • Pinch salt
  • For the Chillies

  • 3 large red chillies, sliced into batons
  • 200g sugar
  • 250ml water
  • For the chocolate topping:

  • 300g dark chocolate

Directions

    Preheat the oven to 170C/340F
  1. Cream together the butter and sugar and add the vanilla.
  2. Sift in the flour, cornflour, salt and cayenne, and mix until a dough forms.
  3. Roll the dough until roughly half a centimetre thick, and slice into rectangles.
  4. Place on a baking sheet, and bake in the preheated oven for 12-18 minutes, until golden brown.
  5. Leave the cookies to cool completely while you make the chillies. Let the oven cool as it needs to be at 90C/195F to cook the chillies.
  6. In a saucepan over a low heat, dissolve the sugar in the water.
  7. Add the chilli batons, cover, and cook for 20 minutes.
  8. Drain (keep the liquid for a spicy syrup!), and spread onto a lined baking sheet, making sure they are evenly spread.
  9. Bake in the oven for 1 hour, until chillies are crisp.
  10. To assemble the cookies, melt the chocolate. I did this in a bowl over a saucepan of hot water, rather than in the microwave, because it allows the chocolate to stay warm whilst you coat the cookies.
  11. One biscuit at a time, dip one end into the chocolate and, using a knife, smooth it until half of the biscuit is covered.
  12. Place on plate, and decorate with a piece of the candied chilli (the chillies will snap into small pieces easily).
  13. Dip all the biscuits in the chocolate and put a piece of chilli on each.
  14. Leave to cool in the fridge until the chocolate is set.