Last week I got this parcel from the ultimate good person, Celine over at Have cake will travel, have you checked out her blog? You really should. In the parcel were these little chocolate cookies with a candy cane creamy filling.
While I was gushing about how delicious they were, Molly asked me to try and make a basic sandwich cookie, let's call them No-reos.
I did it, and this recipe makes about 24 little no-reos. They're extremely sweet because the only way I could figure to get the filling right is to chuck buckets of sugar at it. One is enough. Or maybe two.
1 1/4 cup plain/all purpose flour
1/2 cup dark cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/4 cups sugar
1/2 cup vegan margarine
1/4 cup sunflower/canola oil
2 tsp soya milk
and for the filling:
1/3 cup vegan cream cheese (I used the trusty Pure)
at least 1/2 cup of icing sugar, possibly up to 3/4 cup
1 tsp vanilla essence (or mint)
Mix all the dry ingredients together, the flour, cocoa, baking soda & powder, salt and sugar. Then put the margarine in a little bowl and whack it in the microwave for a few seconds to melt it, you could do this in a pan but it's slow and the microwave's easier. Add to the mix and stir.
Pour in the oil and stir it again, it'll be crumby and won't stick in a big lump so now add the soya milk and stir it in and it should get a tiny bit less crumby.
Scoop up a small amount and press it together, roll into a ball between your palms then put it onto a lined baking tray (or a silicon baking tray like I did). Press it down slightly so it's a bit flattened.
They spread out quite a bit so don't make them too big. The first couple of batches might end up being tests while you figure out the right temperature for your oven, mine was gas mark 4.5 (360F/185C) for 6 minutes, but ovens vary! They're done when they're still soft, bubbling a tiny bit and are all cracked like this:
They harden as they cool. So take the tray out and leave it for a minute or so, then carefully slide a knife or something underneath them and put them on a board or rack to cool.
Keep going until you've used all your batter, then it's onto the filling!
Put your cream cheese into a bowl and beat it up a bit so it's smooth. Sieve in 1/2 cup of icing sugar and add the vanilla (or mint if you're feeling minty). As you try and work it together it'll be difficult but after a minute or so it'll combine and look like this:
Much too runny. So keep adding icing sugar to the mix, 1/4 cup at a time until it's more like this:
Much better. Now grab two cooled cookies of the same size and flip one over. Put a dollop of the filling in the middle of one cookie.
Pick up the other cookie and press it down gently and evenly so the filling spreads out.
Do all your cookies, then wait a while so the filling can set a bit. Grab a glass of soy/hemp/rice/peanut/whatever milk and get dunking.
ps. I've changed a few things around here, up there is a new 'about me' section, and if you click the 'vegan for a week' button you can read testimonials from all the lovelies who've tried out veganism for a week! Many more testimonials to come, how great is that?