Recently it has become the norm to bake two cakes or batches of cookies for my sewing classes. As I have some lovely customers who follow a vegan diet one of my bakes each week is always a vegan option. By far the best investment for vegan baking has been Ms Cupcakes cookery book – The naughtiest vegan cakes in town. The recipes are easy and practical as well as bloomin’ tasty! These nearly didn’t make it to class as my kids took a big liking to them.
350g plain flour
1tsp bicarbonate of soda
a pinch of salt
140g dairy-free margarine
100g brown sugar
3 tbsp golden syrup
1 tbsp vanilla extract
seedless raspberry or strawberry jam(or another flavour if you prefer).
Icing sugar for dusting (optional)
Makes 12-36 biscuits depending on the size of the cutters.
How to make:
Preheat the oven 180c/350f/gas mark 4 and grease 2 baking sheets or line with parchment paper.
In a bowl mix together the flour, bicarbonate of soda, and salt. In a separate bowl, cream together the margarine, sugar, golden syrup and vanilla. Slowly add the flour mixture into the margarine mixture, stirring to combine using a spoon or your hands until it comes together as a dough. Wrap the dough in clingfilm and put it in the fridge to chill for a minimum of 30 minutes (although it can stay there for a couple of days if you want to wait before baking.)
Roll out the dough on a lightly floured surface until about 3 mm thick. Using a cookie cutter, cut out as many shapes as you can (this is dependent on how big you want the cookies). Using a very small cookie cutter or a very sharp knife, cut out a shape from the middle of half of them (this is where the jam will peek through).
Bake the cookies for 8-12 minutes. You want them cooked through, but not browned. Remove from the oven and cool on the sheets on a wire rack for a couple of minutes before transferring the cookies to the wire rack with a spatula to cool completely.
Once they have cooled, spread the whole cookies with a dollop of jam. Place the cookies with the peek-a-boo window on top, allowing a little of the jam to peek through. Sprinkle with icing sugar, if you like to serve.