Chocolate Orange Cookies (Vegan + Nut Free)

The idea behind this recipe is a totally selfish one from my part. My boyfriend was enjoying some store bought chocolate orange cookies, and obviously they're filled with dairy and eggs so a total no-go for me, so I decided why not make my own?!

Vegan White Chocolate Gluten Free Cookies

I am beyond pleased with how these cookies turned out - they were crunchy on the outside but wonderfully soft on the inside. This is also the first time (I'm 99% sure it was the first time!) that I've made gluten free cookies... bonus points, they're also vegan!!

Chocolate Chunk Cookies (Gluten Free + Vegan)

Gluten free baking used to scare me, being honest it still does, but I'm getting a lot more comfortable with it. I've managed to make a few gluten free things now, and as cookies are one of the easiest things to make (in my opinion), I thought I might as well try making them gluten free!

Vegan Double Chocolate Chip Swirl Cookies

What's better than cookies? Two cookies. In one. That's right, here's a simple recipe for some pretty impressive looking double chocolate chip swirl cookies. They are SO simple in fact, just make two cookie doughs and roll them together! 

Jammie Dodgers - Non Vegan

These are a homemade take on a classic biscuit - and they're just as yummy! Two shortbread biscuits sandwiched with jam = perfect at home jammie dodgers!

I made these as a thank you present for someone, who ooo-ed and aaah-ed over the biscuits, and said that even though she doesn't like raspberry jam (which I used), they were still very yummy biscuits!

Total time: 2 Hours 30 Minutes

Yield: 14 Biscuits

Ingredients

• 225g Butter (room temperature) (1 cup)
• 125g Icing Sugar (1 cup)
• A Few Drops Vanilla Extract
• 2 Egg Yolks
• 300g Plain Flour (plus extra for rolling) (2 cups)
• Approx 100g Raspberry Jam (5 Tbsp)

Cooking Directions

1. Beat together the butter and icing sugar until light and fluffy.
2. Beat in the vanilla extract and egg yolks, then gradually fold in the flour.
3. Mix the ingredients to form a soft dough, then transfer to a food safe bag and chill in the fridge for 2 hours.
4. Preheat the oven to 180°C, then line two baking trays with greaseproof paper.
5. Roll the dough out on a lightly floured surface (the dough will absorb some of the flour and so become less "sticky" and easier to work with) to about 6mm thick.
6. Cut the dough using an 8cm circular cutter, making 12 circles, then transfer the biscuits to one of the baking trays. These are your "base biscuits".
7. Collect the remaining dough and trimmings and re-roll the dough.
8. Cut the dough out again using the large circular cutter, then cut a smaller circle using a 2cm cutter in the center of each biscuit.
9. Place the second set of biscuits, your "topper biscuits", on the other baking tray.
10. Bake the biscuits for around 10 minutes, until the edges start to go lightly golden.
11. Transfer the biscuits to a cooling rack, and whilst the biscuits are cooling, place a spoonful of jam on each of the "base biscuits", then place a "topper biscuit" on top, pressing it down slightly, and allow the biscuits to cool completely.

 

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