Iced Vovos - vegan

I have been having some fun veganising some classic sweets in the last few weeks. Using aquafaba (the juice from a can of beans, mainly chickpeas), sweets with marshmallow have been fairly easy to make.

Iced Vovos have been on my list of things to veganise for some months, I got the final push when a lady (a member of Australian Vegan Foodies) mentioned a lovely story about her granddad and how iced Vovos reminded her of him. 

So here is my first attempt. I think the cookies are a bit on the dry/crunchy side. They probably could do with less cooking at the start and letting them dry out more once the marshmallow icing is drying in the oven. I baked the cookies for 15 minutes but seeing the final results I think that 8 minutes would be sufficient.

Ingredients

For the cookies

90gms of nuttlelex (or other vegan butter/margarine that is able to be creamed)

200gms of raw caster sugar

80gms of aquafaba

370gms of flour

2 tsp baking powder

For the icing

120gms of sugar

70gms of aquafaba

1/2 tsp xanthan gum

1 tsp vanilla extract

Queen pink food colouring (optional)

To assemble

150 grams of finely grated dessicated coconut
300gms of raspberry jam

Method

To make the cookies

1. Sift flour and baking powder and set aside.
2. Preheat oven to 200 degrees Celsius.
3. Prepare two cookie trays by lining them with baking paper.
4. With hand mixer, cream the nuttelex until it turns pale. 
5. Add the sugar one tablespoon at a time, and keep mixing on high with the hand mixer until all the sugar is incorporated.
6. Add one tablespoon of aquafaba at a time, while continuing to mix on high.
7. Once all aquafaba is incorporated, add the flour mix, and using a flat knife, mix it with the butter mix.
8. Turn out the mix onto a floured surface, to make a soft dough. Do not over knead, just enough to bring the dough together.
9. Roll out the dough between two pieces of baking paper, roll it to approximately 4 millimeters.
10. Cut the dough into rectangles using a cutter or with a knife. 
11. Place on a baking tray covered with baking paper, and bake for 8 minutes.
12. Remove from the oven and allow to cool.

To make the icing/marshmallow

1. Place aquafaba in the bowl of a stand mixer.
2. Mix initially on low speed and turn it to high when the mix is frothy.
3. Mix for approximately 10 minutes until stiff peaks form.
4. Add one tablespoon of sugar at a time, and continue mixing, until all sugar is mixed in.
5. Add food colouring if desired.
6. Add the xantan gum and mix for two more minutes.

To assemble

1. Place the mashmallow mix in a piping bag with a small star tip.
2. Pipe stars all long each long edge of the cookie, and cover imediately with coconut.
3. Once all the cookies are done, shake off any excess coconut and place in the oven at 100 degrees celcius for 20 minutes. This will allow the marshmallow to set.
4. Remove cookies from the oven and allow to cool.
5. Heat the raspberry jam in a pot on the stove. When it has become runny, strain it using a fine mesh metal strainer.
6. Spread the hot strained raspberry jam down the middle of the cookie and allow to cool.

Store in one layer in an airtight container.

Makes 24.

Royals, royals, royals

Ever since I discovered the Vegan Meringue Facebook group (and subsequently became vegan), I have been meaning to make vegan Royals.

Finally got to it today. They are easy, but time consuming. There is no particular cooking skill required to make these. And they are delicious.

I will tackle some other bickie favourites in future.

Wagon Wheels, watch out, I'm coming for you!!!

Please note that this was an experimental recipe, so the amount of marshmallow I made was far too much for the number of cookies. I got 21 cookies out of this mix, however also keep in mind I had a five year old steal a piece of dough ;)


You can choose to make the same amount of marshmallow and double the cookie recipe and the amount of chocolate you melt.  Alternatively, you can make snowballs with the remainder of the marshmallow mix.

Enjoy and let me know how you go!

NOTE: The cookie recipe is a modified version of my Pasta Frola dough. The marshmallow is the same I used for the snowballs :)

Biscuit

Ingredients

180gms white spelt flour
6 gms baking powder
65gms nuttelex
50gms caster sugar
1 tsp vanilla extract
2 TBS aqua faba

Method

1. Preheat oven to 200 degrees Celsius.
2. Line two cookie sheets with baking paper. Set aside.
3. Sift flour and baking powder together. Set aside.
4. Place Nuttelex in a bowl. 
5. Using a hand mixer to beat it until it is creamy. 
6. Add sugar 1/4 cup at a time, and keep beating. 
7. Once sugar is all incorporated, add one tablespoon of aqua faba, keep beating, then add the other tablespoon of aqua faba. Add vanilla, and beat until just incorporated.
8. Add the flour mix to the nuttelex mix and using a flat knife gently fold it in, until a dough is formed.
9. Gently knead it for a few seconds until it all comes together. You may need a bit more flour. Do not over knead.
10. Roll it out thinly (parchment paper helps to keep it from sticking to your bench), around 1/2 a cm, and cut out with a circle cookie cutter (I used a 4cm in diameter cutter).
11. Place on cookie sheet and bake for 10-15 minutes, until slightly coloured.
12. Set aside to cool.

Mashmallow Filling

Ingredients

2/3 cup of aqua faba
1 cup of sugar
1-3 drops of pink food colouring (optional)
1/2 TBS strawberry flavouring (Queen)
3/4 tsp xanthan gum
1 pinch of cream of tartar

Method

1. Pre heat your oven to 100C (212 F). 
2. Place aqua faba in your stand mixer with a balloon whisk attachment. Add cream of tartar and set to whisk on high until light and fluffy. Start adding the sugar one tablespoon at a time until it is all incorporated. Keep whisking.
3. Add flavourings, and mix well. Then add xanthan gum, and whisk for a couple of more minutes. The mixture will start to pull away from the sides. Add food coloring if using.
4. Let it sit for about 10 minutes then, place it in a piping bag with a large piping tube. I used a Loyal round tube No. 20. I bought it from eBAY and it was perfect for this.
5. Squeeze the bag over the cookie, pressing the tip initially into the cookie then lifting up, until you get the size you want, then twist the bag around, pulling up, until you are able to detach the tip from the marshmallow. Repeat until all the cookies are covered.
6. Place them in the oven for 45 minutes, or until they feel dry to the touch, they should not stick to your fingers. You do not want them to be crunchy or to have any color. If they start to color then your oven is too hot. Leave the door ajar and leave them until the oven is completely cool. This is the step I didn't follow, and the marshmallow was too soft. Doing this with the snowballs, meant perfect texture snowballs.

Coating

Ingredients

400gms vegan chocolate (I used Callebaut - please note that not all Callebaut chocolate is vegan friendly)

Method

1. Using a double boiler, melt your chocolate. They are tricky to dip, if you are an expert at dipping things in chocolate, you will have no trouble. I tried a few different methods. 
2. Method 1 - coat the whole cookie, turning them around in the chocolate, and then trying to drip any excess. Try to over up the finger marks once you put them on the baking paper lined cookie tray. 
3. Method 2, coat the bottom of a few cookies, then let them dry, and then do the tops. 
4. Method 3, coat the tops, and do the bottoms after the top is dry. 

I think Methods 1 & 2 are just as successful. Not too keen on 3.

Enjoy, let me know if you have any feedback.

Almond & Spelt Cookies

A few months ago, I made my first batch of almond milk. It was a revelation, after years of hating the stuff, I realised, that I only hate the store bought almond milk. The homemade version, is absolutely heaven!!!

However, after making almond milk, you are left with an almond sludge. Some people use it as almond meal. I haven't made anything with almond meal for a long time, so the stuff just goes into the freezer waiting for me to get inspired to make something, anything with it.

Last weekend, I made two batches of almond milk. It was delicious. Also, it's all gone. I had quite a bit of almond sludge left over. It stared at me sadly from a bowl ont he counter, knowing that soon it would join it's brethren in the depths of my freezer, soon to be forgotten.

I couldn't take it, and in about half an hour or so, I had a batch of almond cookies made up.

Warning, these are a little bit too sweet. I will give you the recipe as I made them, however, the next time I make them, I will reduce the sugar but at least 50gms.

Nevertheless, they are awesome with a cup of chilled almond milk. These are soft cookies.

Nom noms, enjoy!!!

Ingredients

285 gms of almond sludge (leftover meal from making almond milk)
150 gms coconut nuttlex
200 gms raw organic sugar
100 gms spelt flour
1 tsp baking powder

Method

1. Break up the almond sludge, until it's crumbly.
2. Sift flour and baking powder together.
3. Cream sugar and nuttlex until light and fluffy.
4. Add almond and flour mix to the nuttlex mix. Fold in gently, to form a dough. You want to keep as much of the air beaten in as possible.
5. When thoroughly  mixed, either place the mix into a piping bag with a large star tip (Loyal No 17 has approximately 2.5cm wide star) and pipe stars or roll into 2.5 cms balls and slightly flatten.
6. Bake for 20-30 minutes, do not allow to brown too much.
7. Cool on a rack and store in an air tight container.