Orange Creams

Homemade chocolates are such a treat – especially if your bought options are limited. I think the combination of chocolate and orange is a good one – so here’s a variation of my peppermint creams, turned fragrant and fruity with orange essence. Just like the mint version, these are an ideal cooking project with children and make a wonderful gift or after-dinner treat.

Orange Creams (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

IMG_5152

makes about 24

  • 2 1/2 tbsps dairy-free spread, melted
  • 1 tbsp water
  • 2 cups icing sugar, sifted
  • 1-2 tsps orange extract
  • 150g dairy-free dark chocolate

– Place the sifted icing sugar in a large bowl.

– Add the melted spread, orange extract and water and mix to form a soft (but not sticky) dough. If it’s too wet add more icing sugar, if too dry, add more water.

– Knead lightly on a surface dusted with icing sugar.

– Roll out to 1/2 – 1/4 cm thickness and cut out disc shapes with a cookie cutter.

– Place on a lined baking sheet and leave overnight in a cool dry place to dry out. Make sure you turn them over so they dry on both sides.

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

– Dip the dried orange patties in the melted chocolate, making sure they are well coated.

– Place back on the lined baking sheet and leave to set in the fridge.

– Keep refrigerated.

20130525-080058.jpg20130525-080143.jpg

Orangeos and Choceos

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.

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.