First things first!
Happy Vegan World Day! Thanks everybody that’s already fighting for the animal rights and trying to make this world a better place.
Second, today is the first day of the Vegan MoFo. I’m not into the amazing web event this year (2009 was amazing but I can’t find the time to do it now), but if you have the chance, check their page and all the blogs that are participating, it’s a great opportunity to share info and recipes about veganism.
Third, the cookies sandwiches. Two Saturdays ago I woke up thinking about baking something different. I had a recipe of cupcakes filled with vanilla cream cheese that a guy from my job (he’s not vegetarian but we’re always talking about vegan food or things he thinks I could “veganize”) and I really wanted to try to do vegan french macarons for the first time. But, I’m always baking cupcake and I realized that I didn’t have the ingredients to try the macarons. So I decided to do cookie sandwiches (at least they look like – a little bit – french macarons).
It was a great decision, they came lovely! I used my own recipe for the dough and for the filling (white chocolate ganache!) and I wish I had done more. It’s something really easy to do and it’s perfect with tea, coffee or hot chocolate.
2 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup margarine
1 cup granulated sugar
2 tsp vanilla extract
1/2 cup soy cream
Preheat your oven to 175°C. Line two baking sheets with silpats or parchment paper.
Sift together the flour, baking powder, baking soda and salt in a bowl an set aside. In your mixer, cream the margarine with the granulated sugar. Add the vanilla and soy cream. Slowly add in the flour mixture, stirring just enough to combine.
Drop about 1/4 cup of dough (or even less if you want smaller cookies) for each cook on the prepared baking sheets, leaving plenty of room for them to spread. Bake for 15 minutes until they begin to turn slightly golden in colour. Let the cookies rest and cool.
(PS. I did another base adding 1/4 cup chocolate to the same base recipe)
White chocolate filling
1 white chocolate bar
1/2 cup soy cream
1/2 soy milk
1 tsp cornstarch (maizena)
Dissolve the cornstarch in the milk and stir to avoid lumps. Melt the white chocolate bar in a small pan. Add in the milk mixture and the soy cream. Cook for 3 to 5 minutes after it starts to boil. Let it cool completely and put it into the fridge for a couple of hours.
When the cookies are completely cool and the filling soft and firm, set up the sandwiches.
One thing that I did and gave me an amazing texture: I let the cookies in a plate covered with a glass bowl and in the next day they were even softer and with the filling more dissolved in the cookie.