I’ve been dreading this week for quite a while. Big S is off for three nights on a school activity camp trip. She’ll have a fab time filled with friends and fun activities, but we’ll really, really miss her. She’s never been away from us for even one night, so it’ll be especially hard for all of us. Then there’s the food issues. School have been good at helping the arrangements go well and the Centre seems able to cope…. but we can’t guarantee that she’ll be well catered for and the possibility of a reaction in an unfamiliar location without over-attentive parents around terrifies me.
I’ve arranged to send in lots of safe food/alternatives so hopefully she won’t go too hungry! One thing she wanted to take are some Minteos (posted a while back), so in making a batch I tried some tasty alternatives featuring either orange or chocolate centres (and it gives me an excuse to post a great recipe again!). Big S, I hope you like these and you have a fabulous time – roll on Friday when you come home … we can’t wait 🙂
Orangeos and Choceos (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)
Makes approx. 24 sandwich biscuits
- 3/4 cup vegetable fat
- 1 cup of granulated sugar
- 2 tsps vanilla extract
- 1/2 cup oat milk
- 11/2 cups plain flour
- 3/4 cup cocoa powder
- 2 tsps cornflour
- 1/4 tsp salt
- 1/4 tsp bicarbonate of soda
Filling
- 1/4 cup vegetable fat
- 1/4 cup dairy-free spread
- 2 and 3/4 cups icing sugar
- 1/2 tsp vanilla bean paste
- 1/4 cup cocoa powder
- 1 1/2 tsps orange essence
– Preheat the oven to 180 degrees centigrade
– Cream together the vegetable fat and sugar. When fluffy, add the oat milk and vanilla. Mix well.
– Sift in the remaining ingredients and bring together to a firm-ish dough.
– Place half on a sheet of baking paper, place more paper on top and roll out to 1/4-1/2cm thickness. Cut out rounds with a cookie cutter. Transfer to a lined baking sheet.
– Bake for 15 minutes. Cool on the tray for five minutes before moving to a wire rack.
– Repeat with remaining mixture until it’s all be used up.
– Meanwhile, make the filling. Using an electric whisk (if possible) beat together the vegetable fat and dairy-free spread.
– Add the icing sugar in 1/2 cup measurements, until fully incorporated. It may look this breadcrumbs, so squeeze together to form a stiff paste.
– Split into two. Add the cocoa to one half and knead until combined. Add the orange essence to the other.
– Roll out large grape size balls of filling and squish between two biscuits.
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