Fudgy Thumbprints filled with Chocolate Ganache

These are the perfect little cookies to brighten up a cold january day (or to make a friend doing Veganuary smile!) – after all nothing improves the mood more than some gooey chocolate and fudgy/toffee sweetness. The fudgy flavour comes from soft brown sugar and the chocolate ganache filling remains soft and slightly gooey, even once it has set. Big and Little S voted these as some of their all time favourite cookies – high praise indeed!

Fudgy Thumbprints filled with Chocolate Ganache (dairy-free, egg-free, nut-free, soya-free [depending on chocolate used], sesame-free, vegetarian and vegan)

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makes about 18

  • 5 tbsps oat milk
  • 5 tbsps sunflower oil
  • 3/4 cup soft brown sugar
  • 1 tsp vanilla
  • 1 3/4 cups plain flour
  • pinch salt
  • 1/2 tsp bicarbonate of soda

for the ganache:

  • 100g dairy-free chocolate
  • 1/4 cup oat cream
  • 1 tsp golden syrup

– Preheat the oven to 180 Degrees Centigrade/ Gas mark 4

– Line a cookie sheet with baking parchment

– In a large bowl whisk together the oat milk, sunflower oil, sugar and vanilla.

– Sift in the flour, salt and bicarb and bring together to form a soft dough.

– Roll into 18 even sized balls and place (well spaced) on the cookie sheet. Using a wet thumb, press an indentation into the centre of each ball.

– Bake for 15-20 minutes until golden, risen and cooked through (check the bottoms to see if fully cooked). If the centres have popped up, press down the indentation with the back of a spoon.

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– Cool on a wire rack.

– To make the chocolate ganache: carefully and gently melt together the chocolate, cream and syrup in a saucepan until its smooth and glossy. Cool a little.

– Pipe or spoon into the thumbprints and leave to cool.

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Strawberry Thumbprints

So the strawberry recipes keep coming. Chocolate and strawberry is a tried and tested combination as everyone knows, and I had a feeling that chocolate biscuits studded with strawberries would look rather pretty. These are classic chocolate thumbprints with the addition of a half strawberry on top, rather than the usual dollop of jam. Cooking the strawberry gives the jammy effect I was after. However be warned, since the fruit is fresh, these cookies don’t last too long. Better eat them up fast.

Strawberry Thumbprints (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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makes about 20

  • 1 1/4 cups of flour
  • 5 tbsp cocoa powder
  • Pinch of salt
  • 1/2 tsp bicarbonate of soda
  • 5 tbsps oat milk
  • 5 tbsps sunflower oil
  • 3/4 cup caster sugar
  • Strawberries, sliced

– Preheat the oven to 180 degrees centigrade/gas mark 4
– Line a baking sheet with parchment
– In a bowl whisk together the oat milk, oil and sugar.
– Sift in the flour, cocoa, salt and bicarbonate.
– Mix to form a soft dough
– Roll into balls and place on a baking sheet, flattening slightly
– Press a thumbprint indentation into the top of each cookie
– Bake for 5 minutes
– Remove from the oven and press a strawberry slice onto the top of each
– Return to the oven and continue cooking for a further 10 minutes
– Cool on a wire rack

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Jam Flower Biscuits

We’re going on holiday on Friday and I’m determined to try and use up my jar of delicious homemade jam before we go – this has meant serious thinking cap moments and recipe book surfing!

This is a homemade variation of jam buttons/thumbprints/jammie dodgers – a crumbly vanilla scented biscuit with a sticky jammy centre that look as pretty as a picture.

Jammy Flowers/Buttons (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes about 24

  • 110g dairy-free spread
  • 1/4 cup icing sugar
  • pinch of salt
  • 1 tbsp cornflour
  • 1 tbsp oat milk
  • 1 cup plain flour
  • 1 tsp vanilla essence
  • a few tbsps jam

– Preheat the oven to 160 degrees Centigrade/Gas Mark 3

– Cream together the spread, sugar, salt and vanilla until light and fluffy.

– Beat in the oat milk.

– Sift in the flour and gently mix to form a soft dough.

– Lightly knead and roll out to 1/2 cm thickness

– Cut out whatever shapes you fancy.

– Move onto the baking sheet and lightly press down in the middle with your thumb.

– Fill each thumbprint with approx. 1/2 tsp jam (preferably homemade raspberry jam!)

– Bake for 22 minutes.

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