Chocolate Easter Biscuits

So, with the lack of actual Easter Eggs in this house I decided to make some chocolate biscuits in the shape of eggs. I didn’t have a relevant cookie cutter so made do with cutting round a cardboard cutout, hence the rough outline. They’re more or less a basic chocolate biscuit some sprayed with edible gold spray and some decorated with a hard, glossy orange icing. I reckon this would be a great standby chocolate biscuit that suits any cookie cutter shape you want for any occasion. This recipe is inspired by Vegan Cookies Invade the Cookie Jar but with a fair few tweaks.

Chocolate Easter Biscuits (dairy-free, egg-free, nut-free, soya-free, vegetarian and vegan)

makes about 18-20 biscuits

  • 2/3 cup of granulated sugar
  • 1/4 cup sunflower oil
  • 1/4 cup oat milk
  • 1 tsp vanilla paste
  • 1 cup plus 2 tbsps plain flour
  • 1/3 cup cocoa powder
  • 1 tbsp cornflour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

– Vigorously mix together the sugar, oil, vanilla and oat milk.

– Sift in the flour, cocoa powder, cornflour, baking powder and salt.

– Mix well to make a firm dough. Wrap in clingfilm and rest in the fridge for at least half an hour.

– Preheat the oven to 180 degrees Centigrade

– Unwrap the dough and roll out to between 1/2 and 1 cm thickness. Cut out with a cookie cutter and transfer to a lined baking sheet.

– Cook for 8 minutes. Cool briefly on the baking sheet before transferring to a wire rack.

– Serve as is, or ice with orange/peppermint icing.

Orange Icing

easily enough for all these cookies

  • 2 cups icing sugar
  • 2 tbsps oat milk
  • 1/4 tsp vanilla extract
  • 1 tsp orange essence

– Sift the icing sugar into a bowl

– Add the oat milk and essences. Mix well to form a smooth, thickish paste.

– Ice the biscuits and decorate if wished. This icing will set hard.

Celebration Cupcakes

Here (at last) is the recipe for the celebration cupcakes I made for little S, the ones that were to be decorated with the rainbow drops I made on Thursday. They’re a basic vanilla cupcake topped with rich, decadent chocolate buttercream – just what little S asked for to celebrate her end of term certificate (it was for ‘excellent progress in all areas of learning’ – how great is that for a little girl in reception! :-))

Celebration Cupcakes with Chocolate Buttercream (dairy-free, egg-free, nut-free, soya-free, vegetarian and vegan)

This recipe is from Vegan Cupcakes Take Over the World

Makes 12 cupcakes

  • 1 cup oat milk
  • 1 tsp lemon juice
  • 1 1/4 cups of plain flour
  • 2 tbsps corn flour
  • 3/4 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1/2 cup dairy-free spread
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract

– Preheat the oven to 180 degrees centigrade. Line a muffin tin with cupcake cases.

– Add the lemon juice to the oat milk and set aside

-Sift together the flour, baking powder, bicarb and salt. Set aside.

– Cream together the spread and sugar until light and fluffy. Then beat in the vanilla. Then the flour mix and the milk mix in alternate bits.

– 2/3rds fill the cupcake cases.

– Bake for 20-22 minutes, until a knife comes out clean.

– Transfer to a wire rack to cool

Chocolate Buttercream

makes more than enough for these cupcakes

  • 1/3 cup dairy-free spread
  • 2 tbsps vegetable fat (Trex)
  • 1/2 cup sifted cocoa powder
  • 2 1/2 cups icing sugar
  • 1/4 cup oat milk
  • 1 tsp vanilla extract

-Whisk together the spread and fat.

– Whisk in the cocoa powder.

– In stages, whisk in the icing sugar, adding a dash of oat milk now and then.

– Whisk in the vanilla.

Hearty Chocolate Chip Cookies

Here’s a chocolate chip cookie recipe that robust, soft, cakey and a little more substantial than your delicate cookie. They travel brilliantly so are much more suited to a picnic/journey than your usual version, and keep for much longer. I think they make a great, never-fail speedy recipe should you have kids coming over to play. (This recipe comes from Vegan Cookies Invade the Cookie Jar). It’s the school holidays and we’ve got a jam-packed week of play-dates coming up, so I thought it best to get prepared in advance!

Hearty Chocolate Chip Cookies (dairy-free, egg-free, nut-free, soya-free, vegetarian and vegan)

makes about 20

  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/2 cup melted dairy-free spread (or use oil)
  • 1/2 cup oat milk
  • 2 tbsps cornflour
  • 2 tsps vanilla extract
  • 2 cups plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 100g dairy-free chocolate, chopped

– Preheat the oven to 180 degrees centigrade

– Whisk together the sugars, melted dairy-free spread, oat milk, vanilla and cornflour.

– Sift in the flour, bicarb and salt. Mix well.

– Gently stir in the chocolate.

– Drop tbsp amounts on a lined baking sheet, and flatten slightly

– Bake for 12 minutes.

– Cool on the baking sheet before moving to a wire rack.

Vanilla Thins

For a dairy-free cookie these are remarkably ‘buttery’ and are perfect for cutting into any shape and even icing. I made them for little S to take into school in a flower shape as it’s spring… they went down very well. I reckon these could take any flavour instead of the vanilla – just substitute half the vanilla essence for another extract. This recipe is from Vegan Cookies Invade The Cookie Jar

Vanilla Thins (dairy-free, egg-free, soya-free, nut-free, vegetarian, vegan)

makes lots, at least 28!

  • 2 1/3 cups of plain flour
  • 2 tbsps cornflour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/2 cup vegetable fat (I used Trex)
  • 1/2 cup dairy-free spread (Pure)
  • 1 cup granulated sugar
  • 2 tsps vanilla paste (or use one and one of another extract)
  • 1/4 cup oat milk (Oatly)

– Sift together the flour, cornflour, salt and baking powder.

– In another bowl whisk together the fat, spread and sugar until light and fluffy. Add the extracts and oat milk and whisk again.

– Add the flour mix and carefully combine

– Roll out and cut out shapes with cookie cutters. Place on a lined baking sheet and bake at 180 degrees for 10 minutes, or until lightly golden round the edges

– Cool on the sheet before moving to a wire rack.

Lucky Clover Cookies

It may still be March, but the weather today looks perfect for a trip to the beach. As I’ve mentioned before, picnics are very hard if you are egg/dairy/nut-free. It’ll be sandwiches, crisps, vegetable sticks, fruit and these cookies I made last night. They’re chocolate and orange and hopefully will stand up to the journey…. I’ll post the recipe later, got to make the picnic now!

I wonder if we’ll be able to get an ice lolly? Obviously ice creams are out of the question, but last year good old Calippo ice lollies you can get nearly everywhere started to contain traces of nuts – that risk may be ok at home, but certainly not in the middle of nowhere on a day out. It’s rather gutting for a child to not be able to even have an ice lolly when everyone else is tucking in on a hot day…

UPDATE: Here’s the recipe, inspired by Vegan Cookies Invade the Cookie Jar. Apparently they’re like Pepperidge farm Milanos – I’m from the UK so that means nothing to me!

Choc n Orange Lucky Clover Cookies (dairy-free, egg-free, nut-free, soya-free, vegetarian and vegan)

Makes about 18 cookies

  • 1/3 cup oat milk
  • 3/4 cup granulated sugar
  • 1/2 cup sunflower oil
  • 1 tsps vanilla paste (2 of essence)
  • 1 tsp orange essence
  • 1 tbsp orange juice
  • 2 cups of flour
  • 2 tbsps cornflour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 45g dairy-free ‘milk’ chocolate, chopped

– Preheat oven to 180 degrees centigrade

– Whisk together the oat milk, sugar, oil, vanilla, orange juice and orange essence

Sift in the flour, cornflour, baking powder and salt. Mix well. Stir in the chopped chocolate.

– Using floured hands form large marble sized balls of dough and place on a lined baking sheet. Flatten slightly. (I then stamped mine with a clover template)

– bake for about 15 minutes

– Cool slightly, then move to a wire rack to cool.

(These were great for a picnic, but I reckon they’d be even better half coated in dark chocolate when cool)

Super Size Iced Gemys

I remember really liking those little ‘Iced Gems’ when I was a child. I’m not sure the flavour was amazing, but there was always something pretty and appealing about them. Now Iced Gems contain milk so neither of my girls have even tried them, so yesterday when my youngest was home early from school (she’s still recovering after The Bug) we made super size iced gemys (named after my eldest’s moshi) for her to take in to school today. The base is a vanilla variation of my favourite dairy-free gingerbread recipe (will post soon), and it’s topped with vegan vanilla buttercream. I’m not sure they look right and they are super sweet – next time I’ll make them usual size i think!

Vanilla Softies (dairy-free, egg-free, vegetarian, vegan)

Preheat oven to 190 degrees centigrade

  • 50g dairy-free spread (I use Pure)
  • 20g dairy-free ‘cream cheese’ (I use Tofutti)
  • 40g soft brown sugar
  • 40g granulated sugar
  • 2 tbsps golden syrup
  • 20ml oat milk
  • 170g plain flour (can use gluten free)
  • 1/2 tsp bicarbonate of soda
  • 1 tsp vanilla extract

Buttercream Icing (this makes FAR too much, so I’ll have to make a cake this week too!)

this is from Vegan Cupcakes Take over the World and cannot be beaten

  • 1/4 cup firm vegetable fat (I use Trex)
  • 1/4 cup of dairy-free spread
  • 1 3/4 cups of icing sugar (Billingtons made in same factory as egg, Silver Spoon may contain egg)
  • 1/2 tsp vanilla extract
  • 1-2 tbsps oat milk

– Cream together the dairy-free spread, dairy-free cream cheese, sugar, syrup, milk and vanilla

– Sift in the flour and bicarb. Mix to form a soft, pliable dough. Add more flour if too sticky.

– Roll out on a floured surface and cut out shapes with cookie cutters.

– Place on a greased, floured baking sheet.

– Bake for approx. 12 mins until golden

– Cool a little on the baking sheet before transferring to a wire rack.

To make the buttercream

– Whisk the vegetable fat and spread together.

– Add the icing sugar in stages.

– Add the vanilla and oat milk and beat well

To assemble

– Using a fluted piping nosel, pipe a swirl of buttercream on top of each biscuit and decorate as desired. Leave to set before placing in an airtight container

– Or don’t ice and just eat!

Toasted coconut and chocolate cookies

It’s been an ill week in this household – so it’s definitely time for some seriously good treat food. For me there is something utterly divine about the combination of chocolate and coconut. Maybe it arises from the memory of an unforgettable coconut ice cream with chocolate sauce we ate on Caye Caulker in Belize when travelling just after University. Think ice cold bounty bars in a tropical paradise! This is a vegan adaptation of an American classic cookie from Isa Chandra Muskowitz & Terry Hope Romero Vegan Cookies Invade Your Cookie Jar (one tiny alteration as I didn’t have any coconut oil in the cupboard). While not an ice cream, it certainly gives you a coconut and chocolate fix.

Toasted Coconut and Chocolate Cookies (vegan, egg-free, dairy-free, nut-free)

Makes approx. 20

  • 2 cups dessicated coconut
  • 1/3 cup sunflower oil (coconut oil if have it)
  • 3/4 cup soft brown sugar, packed
  • 1/3 cup oat milk
  • 1 tbsp ground flaxseeds (Linusit available from Tesco)
  • 11/2 tsps vanilla extract
  • 1 cup plain flour
  • 1/4 tsp bicarb
  • 1/2 tsp salt
  • 1 cup dark chocolate (Kinnerton is dairy free)

– Preheat the oven to 180 degrees C or gas mark 4

– Line baking sheets

– Toast the coconut in a dry frying pan until golden, stirring all the time

– Mix together the oil, sugar, oat milk, flax seeds and vanilla until smooth

– Sift in the dry ingredients and fold together

– Place 1tbsp scoops on the lined baking sheet, well spaced as they will spread. Using a damp fingertip make a small hole in the middle of each cookie.

– Bake for 8 mins until golden.

– Cool for a few minutes before transferring to a wire rack.

– Melt the chocolate in a bain marie, or a microwave.

– Dip the underside of the cookie in the chocolate, place back on the previously used baking parchment. Drizzle chocolate over the top.