Vegan Brandy snaps
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 tablespoons (28 g) vegan butter 8 g brown sugar 2 tablespoons (28 g) golden syrup 1 tbsp brandy 4 tablespoons (28 g) all-purpose flour whipped coconut cream or vegan cream cheese icing sugar Method Line a baking tray with parchment paper or non-stick baking mat. Lightly oil the straight handle of a wooden spoon or rolling pin. Preheat the oven to 180°C. Add the vegan butter, sugar and syrup to a small saucepan and heat on low until the butter and sugar melts. Keep a watch so it does not crystalize. Remove from heat and stir in the cinnamon or ginger, and the brandy. Gradually stir in the flour to create a smooth batter. Spoon out 2 teaspoons of the batter for each brandy snap, spaced about 3 cm apart to give them room to spread.The batter makes 6 cookies. Place the tray in the oven and bake for 7-8 or until they have a caramel colour. Cool the brandy snaps on the tray for about 3 to 5 minutes or until they are firm but still flexible enough to roll. Use a spatula to lift them from the parchment paper. Be aware they are very hot! Place each brandy snap on the spoon handle, bottom side down, and wrap around pressing slightly to secure the ends. If any of them hardens too quickly, place the tray back in the oven for a few seconds. Allow each cookie to cool further until firm enough to remove. Place them seal side down on a cooling rack to completely cool and harden. When fully cooled, they may be filled with vegan cream cheese frosting or coconut whipped cream. Photo Gallery Hope you love these delicious cookies as much as we do in SA! M*
Tomato mummy puff pastry tarts
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 sheet puff pastry Tomato jam Cayenne pepper pink salt Coconut oil to brush Candy eye sprinkles Method 1. Preheat the oven to 180 degrees Celsius. 2. Slice the puff pastry into equal small squares for each mummy, and keep one of the squares aside to slice into strips for the mummy’s bandages. 3. Add a generous dollop of tomato jam in the center of each square spread out, and add the bandages on top leaving some space for the eyes. Pinch the sides and slice the excess dough neatly away if it sticks over. 4. Brush the mummies with coconut oil, and sprinkle over the cayenne pepper and pink salt. Bake for 15-18 minutes until golden. Photo Gallery Hope you love these super cute puff pastry snacks! M*
Biscoff Espresso brownies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 300 g self rising flour 55 g cocoa powder 1 heaped tbsp potato starch (sub with corn or tapioca starch) 220 g caster sugar 90g brown sugar 1/2 tsp baking powder 1/2 tsp salt 135 ml plant-based milk 180 ml coconut oil, melted 1 1/2 tsp vanilla extract 1 small espresso shot dark chocolate chips caramel chocolate chips soft crunchy Biscoff spread 5-8 Biscoff biscuits Method Preheat the oven to 170°C. Line a square brownie baking tin with parchment paper. In a bowl, combine all the flour, cacao powder, sugars, and salt, sifting everything so there are no lumps. Mix together the wet ingredients then add them into the bowl with the flour ingredients. Mix together well with a spatula until smooth. The batter can be slightly thick depending on your flour. Fold in the chocolate chips (depending on how much you add, approx 1/2-1 cup) to the brownie mix and stir well. In a small bowl, heat the Biscoff spread in the microwave for a few seconds until melted. Drizzle it over the brownie mix. make swirls with a butter knife. press the cookies into the brownie mix., add some more chocolate chips on top. Bake the brownies for 35-40 minutes until just set in the centre, but still soft. Remove from the oven and leave to cool in the tin. When fully cooled, remove from the tin. Slice into squares and enjoy! Keep in the fridge for up to three days or freeze a few for those much-needed brownie days! Photo Gallery Hope you love these ultra-fudgy brownies as much as we do!! M*
