Vegan millionaire’s shortbread

Vegan millionaire's shortbread

I’ve been seriously confused for a while about how to make vegan millionaire shortbread. How can you possibly replace that much condensed milk?! I’ve found a way, it changes the taste slightly, but not too much for it to be unrecognisable from the non-vegan version of millionaire’s shortbread. Whilst it tastes very similar, I genuinely think it tastes better, so yay, making it vegan improved it!

Makes roughly 12 slices

Ingredients:

For the shortbread

250g plain flour
100g caster sugar
175g vegan margarine

For the caramel

100g vegan margarine
125g light brown sugar
300g vegan peanut butter

For the topping

200g vegan chocolate

Method:

  1. Pre-heat the oven to 180’C/Gas mark 4. Lightly grease/line a 30 x 20cm tin.
  2. In a large bowl, mix the flour and caster sugar in a bowl.
  3. Rub in the margarine until the mixture resembles fine breadcrumbs.
  4. Knead the mixture together until it forms a dough, then press into the base of the already lined/greased tin.
  5. Prick the shortbread lightly with a fork and bake in the pre-heated oven for about 20 minutes or until firm to the touch and very lightly browned. Cool in the tin.
  6. Whilst the shortbread cools, melt the margarine in a saucepan along with the sugar. When it has melted and combined, add the peanut butter and combine in the saucepan for about 5 minutes (it will thicken)
  7. Then spread the peanut butter mixture over the shortbread and leave to cool (approx. 1 hour, probably a little longer, as I got impatient towards the end and put it in the fridge)
  8. For the topping, melt the chocolate. Then pour over the cold (do not do this before it is cold!) peanut butter mix and leave to set. Cut into squares or bars.

Vegan coconut cookies

Vegan coconut cookies

I’m not a massive fan of coconut but I really love these cookies, so they must be good. Sam approves too, and he loves coconut, so you now must be getting a feeling for just how delicious these cookies are.

Ingredients:

150g plain flour
1tsp baking powder
¼tsp salt
2tbsp oil
125g vegan margarine
100g light brown sugar
100g caster sugar
½ tsp vanilla essence
100g desiccated coconut

Method:

  1. Preheat oven to 180c/gas mark 4
  2. Combine the flour, baking powder and salt, then set aside
  3. In a medium bowl, cream the butter, vanilla essence, brown sugar and caster sugar until light and fluffy
  4. Sift in the flour, baking powder and salt mixture
  5. Mix in the coconut
  6. Take small handfuls of dough and shape into biscuits, place them on a lined baking tray, they should be a lot of space between each cookie as they will expand a lot
  7. Bake for 10-12 minutes
  8. Leave to cool on a wire rack, then eat and enjoy!

Vegan Danish raspberry slice (Hindbærsnitter)

Nom nom Danish food nom

A really popular treat in Denmark, which you can find in every bakery. It’s very simple and yummy. It tastes like shortbread with raspberry jam and icing. This recipe was kindly supplied by my wonderful Danish friend who tells me that I should make the dough thinner next time (although she did very much approve when she tried a slice).

Makes approximately 14 slices

Ingredients:

600g plain flour
400g vegan margarine
180g icing sugar
½ tsp vanilla essence
400g raspberry jam (I used Bonne Maman which is delicious)
150g icing sugar to glaze
sprinkles (hundreds and thousands)

Method:

  1. Mix the flour, icing sugar, vanilla essence and margarine thoroughly with your hands until soft.
  2. Put it in the refrigerator and wait 30 minutes to 1 hour.
  3. Split the dough into two and roll out (to maybe ½ cm) onto two large pieces of baking paper.
  4. Prick with a fork the rolled out dough with a fork.
  5. Bake at 190 degrees (for about 5-10 minutes) until golden around the edges (only around the edges, don’t bake for too long). Let them cool.
  6. Spread raspberry jam on one slice (make sure you put plenty on) and put the other gently on top.
  7. Make some fairly thick icing and spread it on top, then add the sprinkles/hundreds and thousands on top (I used sugar stars as I did not have sprinkles)
  8. Cut it into smaller slices (rectangle shape)
  9. Eat and enjoy!

Vegan oat biscuits with chocolate

Oat biscuits

These biscuits are chewy, crunchy, sweet and very moreish. They’re really easy to make and are perfect with melted chocolate drizzled on top (especially if you eat them whilst the chocolate is warm…yum). I made the tragic mistake of sharing them with my housemates, so they very quickly disappeared. This recipe will roughly make about 12 biscuits (which I’d advise you not to share under any circumstances….)

Ingredients:

150g/6oz self raising flour
150g/6oz porridge oats
150g/6oz sugar
150g/6oz vegan margarine
2 tablespoon golden syrup
2 tablespoon soya milk
100g vegan chocolate

Method:

  1. Preheat oven to 180c/350f/Gas mark 4
  2. Sift the flour into a bowl.
  3. Mix in rolled oats and sugar.
  4. Melt margarine, syrup and milk in a saucepan and stir until heated through, then add to the dry ingredients.
  5. Mix well until combined.
  6. Shape the mixture into a small balls and flatten into the shape of a biscuit.
  7. Bake in preheated oven for about 20 minutes, or until golden brown
  8. Leave to cool for 5 minutes before removing from the tray
  9. Melt some vegan chocolate (in microwave or in a bowl in another bowl of hot water)
  10. Drizzle the chocolate over the biscuits
  11. Eat and enjoy!

If you liked this you might also like:
Sweet and easy vegan flapjack

Vegan lemon cake biscuits

Yum lemony

lemon cakey things

Yesterday I wanted to make a lemon drizzle cake, but I couldn’t find my soya milk (I’m sure I had some….) so I couldn’t do it. It was incredibly sad as that is by far my favourite cake, so instead I decided to experiment with making some sort of lemony dessert. I’m not sure what exactly these are, they are sort of half biscuits, half cake, but really good. Don’t eat them without the icing unless you add extra sugar to the mix (maybe 50g) because they’ll just taste like lemon bread and it’s not great. The icing makes them amazing and the texture of them is brilliant. Maybe I’ll call them biscuit buns, anybody got any good ideas on what to name them? Anyway, this is definitely one of my favourite recipes on this site, so do give them a go! Makes about 9 biscuit-cakes.

 

 

Ingredients:

For the cake/biscuit

250g/9oz vegan margarine
300g/11oz plain flour (and extra for rolling)
150g/5oz sugar
1 lemon, zest and juice (organic preferably as you’ll be using the zest)
1 tsp baking powder

For the icing

150g/5oz g icing sugar
1 lemon, juice and zest (organic preferably as you’ll be using the zest

Method:

  1. Preheat oven to 180c
  2. Grease/line two baking trays
  3. Beat together margarine and sugar until they are light and fluffy
  4. Grate the lemon zest
  5. Add the lemon juice and zest and mix together
  6. Sift in the flour and baking powder, mix well
  7. Put plenty of flour on a surface, take the dough and kneed it on a surface for 2 minutes until it is less sticky
  8. Take a handful of dough, roll into a ball, flatten into a round cookie shape and place on the baking tray, repeat.
  9. Bake for 25-30 minutes
  10. Place them on a wire rack to cool
  11. Take the other lemon and grate the lemon zest (optional mostly because it just looks nice) and set aside
  12. Make the icing: put the icing sugar in a bowl and add enough of the lemon juice to make a very thick icing
  13. When the biscuits are cool, spread icing on biscuits evenly (make sure there is quite a thick coating of icing on the biscuits because the biscuits themselves are not very sweet)
  14. Sprinkle the lemon zest on top of the icing (optional)
  15. Eat and enjoy!

Vegan shortbread (or chocolate chip cookies)

I experimented a little with this recipe and there is now also a chocolate chip shortbread cookie recipe at the bottom (and they’re so good).

Heavenly Vegan Baking

Vegan shortbread

I made some shortbread today and they’re incredibly good, I didn’t think you would be able to make good ones (that are vegan), but this recipe proves that you can. If you can stop yourself from eating the fresh out the oven, they’re best when left to cool. Makes about 18 biscuits.

Ingredients:

250g/8oz vegan margarine
110g/4oz caster sugar
360g/12oz plain flour
Some icing sugar to sprinkle on top

Method:

  1. Heat the oven to 190C/375F/Gas 5.
  2. Beat the vegan margarine and the sugar together until smooth in a medium sized bowl.
  3. Stir in the flour (a little bit at a time) to get a smooth paste.
  4. Put the dough on to a work surface and gently roll out until it is 1cm/½in thick.
  5. Cut into fingers and place onto a baking tray.
  6. Poke holes into the fingers then sprinkle with icing sugar and then chill in the fridge for 20 minutes.

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Vegan peanut butter biscuits

Peanut butter biscuits

I’m not sure about the title of this post, I don’t think I would quite describe them as cookies (in the America way of being doughy/chewy). They have more of a texture like shortbread, and they’re incredibly floury. This makes them a little difficult to shape and roll into balls because they’re a little dry, but the results are really good so I’d recommend that you persevere with trying to get them into shape. They will be crumbly, but the effort is definitely worth it for the results!

Ingredients:

350g/12oz vegan peanut butter (most are vegan, just check the label!)
225g/8oz packed light-brown sugar
115g/4oz vegan margarine
6 tbsp oil
300g/11oz cups all-purpose flour
2 tsp baking powder

Method:

  1. Preheat oven to 180c.
  2. In a medium bowl, mix together flour and baking powder, set aside.
  3. In a large bowl, beat peanut butter, sugar, oil and margarine until smooth.
  4. Gradually add flour mixture, and mix to combine.
  5. Take small handfuls of the dough and roll into balls. Place 2 inches apart on baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness. Alternatively try and shape them into small biscuit shapes instead if you feel that they are likely to fall apart when you try to press them down with a knife.
  6. Bake biscuits, until lightly golden for about 20 minutes.
  7. Cool biscuits on a wire rack.
  8. Eat and enjoy!

Vegan shortbread (or chocolate chip cookies)

Vegan shortbread

I made some shortbread today and they’re incredibly good, I didn’t think you would be able to make good ones (that are vegan), but this recipe proves that you can. If you can stop yourself from eating the fresh out the oven, they’re best when left to cool. Makes about 18 biscuits.

Ingredients:

250g/8oz vegan margarine
110g/4oz caster sugar
360g/12oz plain flour
Some icing sugar to sprinkle on top

Method:

  1. Heat the oven to 190C/375F/Gas 5.
  2. Beat the vegan margarine and the sugar together until smooth in a medium sized bowl.
  3. Stir in the flour (a little bit at a time) to get a smooth paste.
  4. Put the dough on to a work surface and gently roll out until it is 1cm/½in thick.
  5. Cut into fingers and place onto a baking tray.
  6. Poke holes into the fingers then sprinkle with icing sugar and then chill in the fridge for 20 minutes.
  7. Bake in the oven for 15-20 minutes, or until pale golden-brown.
  8. Set aside to cool on a wire rack. Eat and enjoy!

Update: 18/04/2013

I thought I’d experiment with this recipe a bit today and make some shortbread chocolate chip cookies out of it. Not sure which recipe is better, possibly slightly biased towards the cookies because I’m eating them right now, but seriously, they’re both so tasty. Makes about 13 biscuits.

Chocolate chip shortbread cookies

Ingredients:

250g/8oz vegan margarine
110g/4oz caster sugar
360g/12oz plain flour
Some icing sugar to sprinkle on top
200g vegan chocolate

Method:

  1. Heat the oven to 190C/375F/Gas 5.
  2. Beat the vegan margarine and the sugar together until smooth in a medium sized bowl.
  3. Stir in the flour (a little bit at a time) to get a smooth paste.
  4. Cut the chocolate into small chunks (each square of chocolate into 3 or 4 pieces otherwise it is too difficult to roll them out)
  5. Add the chocolate to the bowl and mix it in
  6. Take a handful of dough  and shape it into a ball (make sure you have an even number of chocolate chunks in each ball), then put the dough on to a work surface and gently roll out until it is 1cm/½in thick. Place onto a lined baking tray.
  7. Poke holes into the cookies and then sprinkle with icing sugar and then chill in the fridge for 20 minutes.
  8. Bake in the oven for 15-20 minutes, or until pale golden-brown.
  9. Set aside to cool on a wire rack. Eat and enjoy!

Vegan gingerbread men (well sheep actually)

IMG_9324

Ingredients:

350g/12oz plain flour
1 tsp baking powder
2 tsp ground ginger
1 tsp ground cinnamon
125g/4½oz vegan margarine
175g/6oz light soft brown sugar
4 tbsp oil
5 tbsp golden syrup

Method:

  1. Sift together the flour, baking powder, ginger and cinnamon and pour into a bowl (0r a food processor).
  2. Add the butter and mix (with a wooden spoon and hands, or a blender) until it looks like breadcrumbs.
  3. Stir in the sugar.
  4. Mix the oil and golden syrup together, add to the bowl (or food processor) and mix until the mixture clumps together.
  5. Tip the dough out, knead briefly until smooth, wrap in clingfilm and leave to chill in the fridge for 15 minutes.
  6. Preheat the oven to 180C/350F/Gas 4. Line two/three baking trays with greaseproof paper.
  7. Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the gingerbread men (or sheep) shapes and place on the baking tray, leaving a gap between them.
  8. Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling.
  9. When cooled decorate with the writing icing and cake decorations. Then enjoy!

IMG_9302IMG_9304IMG_9309IMG_9317

Several times when we were making these we thought the dough might just fall apart, but keep going, it works in the end.

Vegan double chocolate cookies

Thanks for the picture ‘simplezest.blogspot.co.uk’

So the last cookies I made were amazing, and I couldn’t help but think that they’d be even more amazing if they were double chocolate cookies (because who doesn’t like more chocolate?) so here they are. These cookies are so tasty, gooey and so good when you bite into a bit that has chocolate melted in it.

Ingredients:

(makes 18 cookies)

280g/8oz vegan margarine

400g/14oz sugar

4 tbsp oil

2 tsp vanilla extract/essence

250g/8.5oz plain flour

65g/2oz unsweetened cocoa powder

1 tsp baking powder

1/2 tsp salt

300g/10.5oz vegan chocolate (can be dark chocolate, milk chocolate like moo free, or white chocolate and a combination works well too)

Method

  1. Preheat oven to 180C
  2. In a large bowl, cream together the margarine and sugar.
  3. Stir in the oil, one tbsp at a time, then stir in the vanilla extract.
  4. In another bowl combine the flour, cocoa, baking powder and salt, and (with a sieve) gradually stir it into the creamed mixture (large bowl).
  5. Break up the chocolate bars into small(ish) chunks, fold the chunks into the mixture.
  6. Drop rounded spoonfuls onto a greased baking tray/mold the mixture into cookie shapes and place them onto the tray
  7. Bake for 8 to 10 minutes in the preheated over.
  8. Allow the cookies to cool on the baking tray for 5 minutes, then put them on a wire rack to cool