VEGAN SHORTBREAD TEA COOKIES

This type of cookie is what I would deem the best for tea. Five ingredients and minimal effort. Perfectly buttery, melts on every bite, and keeps for a very long time at room temperature.

It is also very easy to prepare, requiring a sturdy spatula or a fork and a bowl. That's it. The sheer beauty of simplicity.

I flavoured it generously with vanilla, but if you want, you can also add a drop of walnut or almond flavouring. Feel free to add some fresh lemon or orange zest. You can even dip them in some dark chocolate for a beautifully striking effect.

However you decide to decorate them, I truly hope you enjoy every bite with your favourite tea, because they are equally delicious right off the baking sheet and the next day.

Ingredients
120 grams vegan block butter, cold
50 grams icing sugar, sifted
2 teaspoons vanilla bean paste
150 grams plain flour
40 grams cornflour

Preparation

Because these are so quick to prepare, let the oven preheat to 180°C and line two large baking sheets with baking parchment.

Place the butter into a medium bowl and mash it well using a wooden spoon, a spatula, or a fork. Add in the vanilla and blend it well in the same fashion. The key is not to incorporate too much air into these, so using a fork or a spatula works best.

Add in the dry ingredients and keep mashing and mixing until a dough starts to come together. Lightly knead it to form a smooth ball, and immediately roll it out between two sheets of parchment paper. Roll them out to 6 millimetres in thickness and use a 5-centimetre round cookie cutter, cut as many rounds as you can. Arrange them on the baking sheet, briefly knead the dough and roll it out again, repeating the process until all of it is used up.

Bake the cookies in a nicely preheated oven, at 180°C, for about 10 minutes. They should remain light in colour and very soft. Let them stand on the baking sheet for about 10-15 minutes, and they're ready to serve. Yields 32 cookies.

VEGAN ESPRESSO BROWNIE COOKIES

As I recently wrote in my culinary essay newsletter, November truly is the prelude to holidays, and many people are already planning the cookie platters, myself included. Because cookies are always welcome, regardless of the occasion, and these espresso ones happen to be one of my favourites.

Soft centres, slightly crisp edges, and wonderfully deep espresso flavour truly make them special. Not to mention some additional molten chocolate on top, for decoration and flavour.

They can be ready in less than an hour and a half, which is a great feature for a cookie to have, because it makes them great for midday snacks as well as unexpected guests. With only 30 minutes of refrigeration, they are quick and easy to prepare, with regular, cupboard ingredients.

And as I always say, it doesn't matter if you enjoy your cookies crisp and crunchy or supremely soft and fudgy, there is always room for one more variety on the platter. Serve them warm with a cup of coffee and maybe some chopped hazelnuts, too, and enjoy!

Ingredients
100 grams plain flour
20 grams unsweetened cocoa powder
1/4 teaspoon baking soda
75 grams vegan butter, softened
50 grams granulated sugar
50 grams dark brown sugar
big pinch of salt
1 teaspoon vanilla bean paste
2 tablespoons freshly pulled espresso, slightly cooled
50 grams cooking chocolate (60%), for the optional decoration

Preparation

Take a large bowl, add in the vegan block butter and both types of sugar, along with the vanilla and salt, and mix very well using a wooden spoon or a sturdy spatula. Sift together the flour with the unsweetened cocoa powder and the baking soda, add it to the butter, and mix and fold briefly. Add in the brewed coffee, and mix until combined. Once the batter is ready, cover the bowl with cling film, and place it in the refrigerator for 30 minutes.

Let the oven preheat to 180°C and line a large baking sheet with baking parchment. Once the batter is ready, take out portions using a small cookie scoop, around 25 grams per cookie, and place them on the baking sheet with plenty of space between them, because they will spread. Bake them in a preheated oven, at 180°C, for 6-8 minutes. Be careful not to overbake them and be aware that they will be soft when you take them out of the oven, but will firm up as they cool. Once cool, decorate with melted chocolate, if desired. Yields 12 small brownie cookies.

SOFT VEGAN STRAWBERRY COOKIES

As the Norwegian proverb says, cookies are made with butter and love. And in this case, with plenty of freeze-dried strawberries, and a shot of strawberry liqueur, as well.

Other than a way for me to beckon spring to arrive sooner, these cookies are a wonderful way to bring light, zesty flavours to any brunch or coffee date. Incredibly soft, especially right after baking, they are perfect with strong coffee, as they are on the sweeter side.

The recipe itself does not include any chilling or mixers; just one bowl, one fork, and a few staple ingredients. Just a wholesome little cookie batch, made for a weekday sweet treat or a small gathering.

If you want them more vibrant, feel free to add food colouring. Just as they are, as you can tell, they do lose a bit of their natural pink colour while baking, turning brown on the edges especially. If you are fine with that, you do not need any food colouring.

Ingredients
125 grams plain flour
¼ teaspoon baking powder
¼ teaspoon baking soda
75 grams vegan block butter, softened
50 grams granulated sugar
50 grams light brown sugar
1 teaspoon vanilla bean paste
¼ teaspoon fresh lemon zest
1 heaping tablespoon freeze-dried strawberries, ground and sifted
25 millilitres strawberry liqueur, vegan

Preparation

Let the oven preheat to 180°C, and line a large baking sheet with baking parchment.

Add the butter to a medium bowl, add in both types of sugar, vanilla, and the lemon zest, and mash everything together with a fork or a sturdy spatula, until a thick batter forms. Add in the strawberry liqueur and the freeze-dried strawberries, and mix everything through. If it looks like the batter is splitting, that is fine.

Sift in the flour, baking powder, and baking soda, and mix until combined. The dough will be slightly sticky, but you should be able to form it into nice little spheres. Weigh the batter and divide it into 10 equal portions. Shape each one into a little sphere and arrange them on a large baking sheet, leaving a bit of space between them, as they will spread. Do not flatten them before baking.

Bake immediately, in a nicely preheated oven, at 180°C, for about 10-12 minutes. As soon as they are brown on the edges, they are done. If you bake them for too long, they will still be delicious, only crunchy instead of soft. Let them cool on the baking sheet for about 10 minutes, and as soon as they firm up, you can serve them. Yields 10 rich cookies.

VEGAN WALNUT COOKIES

I don't really bake that many cookies these days, but they are always welcome as a quick little treat, especially on chilly days, with a cup of coffee. Not to mention the power they have to brighten up any dessert platter at any gathering or celebration.

Full of walnuts and almonds, with just a touch of vegan milk chocolate, they are a fantastic sweet snack done fairly quickly, making them perfect for weekdays. They are truly the best the same day they are baked, but if you have some leftovers, store them in a tightly sealed container, and they will be good for a couple of more days.

My tips for success.

Even though many of my cookies do not require chilling, these do, so please chill them in the freezer or refrigerator, depending on how much time you have, until firm. They will spread out regardless, but this will make for a more controlled spread.

I usually decorate half of the cookies generously, and leave the other half plain, so everyone can pick the cookie they like, but if you want, you can use the whole chocolate bar and decorate all of the cookies, of course.

My cookies are usually done after barely 8 minutes, but my oven does run a bit hot, so pay really close attention to them, and take them out as soon as they get some colour.

Ingredients
100 grams vegan block butter, softened
60 grams icing sugar, sifted
1 teaspoon vanilla bean paste
1/8 teaspoon baking powder
100 grams plain flour
50 grams toasted walnuts, ground
30 grams toasted almonds, ground
25 grams cornflour
50 grams vegan milk chocolate, for the decoration

Preparation

Take a large bowl, add in the softened butter, icing sugar, and vanilla, and beat with an electric mixer on high until blended. Add in the walnuts, almonds, and cornflour, and blend well. Finally, add in the flour and baking powder, switch to a wooden spoon and mix them through, forming a dough.

Roll the dough out immediately between two sheets of baking paper, to about 5mm thickness, and place them in the freezer for about 15-20 minutes. Let the oven preheat to 180°C, and line two large baking sheets with baking paper.

Place the chilled dough onto a lightly floured surface, and use a 5 cm round cookie cutter to get as many cookies as possible, and then arrange them on the baking sheets. Bring together the scraps of the dough, knead briefly, roll it out, and cut out cookies in the same fashion until all of the dough is used up. If it starts to get warm and sticky, place it back into the freezer for about 10 minutes.

Bake them in a nicely preheated oven, at 180°C, for about 8-10 minutes. Keep a close eye on them, as they will spread out, and can burn easily. As soon as they get some colour, they are done. Remove them from the oven, and let them cool down and firm up on the baking sheets.

Meanwhile, melt the vegan milk chocolate in a double boiler or in the microwave and decorate the cooled cookies to your liking. There is enough chocolate for a moderate decoration, so do adjust the quantity to your preference. As soon as the chocolate sets, they are ready to serve. Yields 24 cookies.

VEGAN CHOCOLATE APRICOT THUMBPRINT COOKIES

When I compare my dessert preferences now to those of my childhood, I realise that not much has changed. As a child, I absolutely loved spice cookies called Medenjaci, which were made with honey and cinnamon. Quite similar to Pfeffernüsse, only made larger and without any glaze.

But what I really loved was the actual spice combination, as I enjoy it to this day. And that combination is the essence of these cookies, as well. The timeless blend of cinnamon, cloves, and ginger, beautifully enhanced by apricot jam and dark chocolate, they are simply divine with a cup of tea.

Incredibly easy to make, completely dairy-free and egg-free, of course, they take no longer than an hour from start to finish. Personally, I like to enjoy them slightly warm with a dash of icy cold jam, without any glaze, but I do recommend glazing them, for a wonderful balance of flavours.

Ingredients
For the vegan cookies
200 grams plain flour
50 grams whole-wheat flour
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
½ teaspoon baking soda
90 grams granulated sugar
50 millilitres water
50 millilitres vegetable oil
60 grams vegan honey
1 teaspoon vanilla bean paste
For the filling and glazing
75-100 grams thick apricot jam
150 grams dark chocolate (75% cocoa solids)

Preparation

Set the oven to preheat to 180°C. Take a large bowl and sift in both types of flour, spices, and baking soda, and whisk them together well. Add in the sugar and whisk to combine. In a medium saucepan, combine water, oil, honey, and vanilla, and bring to a rolling boil. Once boiling, pour it over the dry ingredients, and mix with a wooden spoon until a soft dough comes together. Briefly and lightly knead with your hands to make it into a proper dough, divide it into 16 equal pieces, roll them into balls, and arrange them on a large baking sheet lined with baking parchment. They do not spread much while baking.

Using the tip of your finger or the end of a wooden spoon, make an indentation in the centre of each little dough ball, and bake them immediately, in a nicely preheated oven, at 180°C for about 10-12 minutes. They should not change their colour a lot; only perhaps get lightly golden on the bottom. Remove them from the oven and let them cool down on the baking sheet. If desired, gently press on the indentations with either a tiny measuring spoon or the end of a wooden spoon, to make them more prominent.

When they are barely lukewarm, place the apricot jam into a piping bag and generously fill each cookie. Place them into a sealed container so they don’t dry out and melt the chocolate, either on low heat or in the microwave. Glaze each cookie to your liking, either by dipping it into the chocolate or pouring the chocolate over it, and let the glaze set. Yields 16 medium cookies.

VEGAN CHOCOLATE CHIP COOKIES

Cookies have always been my go-to dessert choice for unexpected guests or just a simple afternoon sweet snack. They usually come together quickly, everyone loves them, and because they use cupboard essentials, they are almost always readily available.

And this is, by far, my most favourite cookie recipe. Soft, chewy, deliciously full of dark chocolate, and perfect served with strong coffee. What more could one want from a cookie?

No special equipment, no chilling, no creaming; only one fork and a bit of patience. Which is why I wholeheartedly recommend them to all cookie-lovers. They are ready in less than 30 minutes, and simply gorgeous for picnics and gatherings.

Do keep in mind that they use flax eggs, so the tiny little flax specs will show up in the baked cookie. If desired, use golden flax meal to minimise it showing up in cookies.

Ingredients
1 tablespoon flax meal (12 grams)
2 ½ tablespoons cold water (30 millilitres)
40 grams vegan block butter, cold
80 grams light brown sugar
1 teaspoon vanilla bean paste
100 grams plain flour
3 teaspoons cornflour
¼ teaspoon baking soda
generous pinch of salt
100 grams dark chocolate chips or dark chocolate bar

Preparation

Start by making the flax egg. Put the flax meal into a small bowl, add the cold water and place it into the refrigerator for at least 5 minutes, so it starts to gel. Turn on the oven to 180°C, so it preheats.

Take a medium bowl, add in the cold vegan block butter and mash it with a fork until a thick paste forms. Add in the brown sugar and vanilla, and continue mashing until they come together as best as possible.

Check to see if the flax egg is ready to use, and if it is, add it to the bowl, along with the salt. Continue mashing and mixing with a fork until it all comes together. The liquid from the flax egg will help bind things very nicely. Finally, sift in the plain flour, cornflour, and the baking soda, and mix until a soft cookie dough forms.

If using dark chocolate chips, stir the majority of them into the dough, leaving some behind to sprinkle onto each cookie before baking. If using a chocolate bar, roughly chop it and stir the larger portion into the dough, leaving bigger pieces to be pressed into the cookie before baking.

Divide the cookie dough into six portions and arrange them on a large baking sheet lined with baking parchment, making sure there is plenty of room between them. Sprinkle on the chocolate chips or pieces, and bake immediately in a nicely preheated oven, at 180°C, for about 8-10 minutes. The centres will be incredibly soft right out of the oven, but after cooling for a few minutes on the baking sheet, they will firm up and be ready for serving.

Serve them pleasantly warm, with a cup of strong coffee or a glass of milk of your choice. Yields 6 large cookies or about 3 servings.

SOFT VEGAN PEANUT BUTTER COOKIES

As I grow older, I love picnics more and more. There is such softness and effortlessness in a picnic; the luxury of enjoying good food, good company, and nature, all in one experience.

By far, my most favourite picnic items are cookies. Incredibly easy to prepare, quick to bake, and don't mind being in a picnic basket for an hour or two.

Now, I admit I am a fan of soft cookies, and these little gems are completely to my liking. Big and soft, with a delectably chewy centres, just perfect for enjoying on their own, or as a part of an ice cream sandwich. Especially with homemade peanut butter ice cream.

Feel free to use shop-bought or homemade peanut butter, as both will work very well. The only thing I would not recommend is the natural peanut butter, as they will spread far too thinly.

Serve them however you like, either right off the baking sheet or lukewarm. Personally, I like them lukewarm or even completely cooled, as I feel the peanut butter flavour is more prominent that way.

Ingredients
80 grams plain flour
¼ teaspoon baking soda
¼ teaspoon baking powder
1 tablespoon cornflour
big pinch of salt
100 grams creamy peanut butter, at room temperature
60 grams vegan block butter, softened
50 grams granulated sugar
50 grams light brown sugar
1 tablespoon soy milk
1 teaspoon vanilla bean paste

Preparation

Take a large bowl, add in the peanut butter and the vegan block butter, and whip them for a minute or so, on the highest setting, just to combine them. Add in both types of sugar, soy milk, and the vanilla, and blend everything well.

Add in the sifted flour, cornflour, baking powder, baking soda, and salt, and blend on the lowest setting of the mixer. This can also be done with a wooden spoon, if you prefer. Depending on the flour, the dough may be a bit too dry at this point, so feel free to add a teaspoon or two of additional soy milk.

Divide the cookie dough into nine large dough balls, and arrange them on a large cookie sheet lined with baking parchment. Gently press them with your fingertips or the back of a spoon to flatten them, but not too much.

Bake immediately, in a nicely preheated oven, at 180°C, for about 8-10 minutes. The tops may look pale and perhaps underbaked, but the bottoms should look nicely golden, and the edges should be crispy.

Leave them on the baking sheet until they firm up so they can be held, and serve. Yields 9 large cookies.

DOUBLE CHOCOLATE BROWNIE COOKIES

As many know, my confectionary journey began with cookies. Although I have turned to other types of sweets, I still love making those little mounds of joy.

However, I must admit, in the beginning, I was not as confident when baking them. After a few batches that did not go as planned, I just convinced myself that it was down to my own lack of experience, and I quit for quite a bit of time. The road from the very first batch of cookies to the perfect, shiny, round cookie can be a straightforward one, but it does not have to be.

I believe in honesty, and I am grateful to those batches that did not bake through, that were burnt, batches that spread out excessively, and batches that melted and filled the whole tray. Even though I greatly dislike wasting food, that is a road many of us have to take, especially as self-taught bakers.

I have written before about this, and my seasoned advice would be to forgo perfectionism, and strive for progress, always. Strive for learning and improving, because there is no greater happiness than looking back and seeing how much you have learnt and grown, both in skill and in confidence.

As for these lovely, shiny brownie cookies, they are one of my favourites. Incredibly versatile, very simple to prepare, and loved dearly by so many.

They are fantastically fudgy and delicious served on their own, as sandwich cookies with a scoop of ice cream, or broken up and stirred into chocolate fudge ice cream. The possibilities are endless, bound only by your creativity. Serve them with hot, freshly brewed coffee, or a glass of milk, and enjoy.

Ingredients
60 grams extra dark chocolate (90%)
60 grams dark chocolate (75%)
40 grams butter
1 large egg (55 grams)
60 grams brown sugar
1 teaspoon vanilla bean paste
20 grams plain flour
10 grams cornflour
10 grams unsweetened cocoa powder
pinch of baking soda
pinch of salt

Preparation

Chop up both types of chocolate finely, add them to a bowl or a pan, add in the butter, and melt them together, either in a microwave or over very low heat. Set it aside to cool down slightly. Take a medium bowl, and sift in the flour, cornflour, cocoa powder, baking soda, and salt. Once sifted, whisk them together, to help them blend nicely.

Add the room temperature egg to a large bowl, sprinkle in the sugar, and whisk with an electric mixer on the highest speed, for about 4-5 minutes, until the batter thickens and becomes pale in colour.

Switch to a wire whisk, pour in the melted chocolate, and blend it in very briefly. Sift in the dry ingredients and whisk until incorporated. If needed, scrape the sides of the bowl, and whisk lightly.

At this point, the batter will be too soft to work with, so place the bowl in the refrigerator for about 20-25 minutes. This will allow you to scoop the batter into cookies.

Take a very large cookie sheet, or two smaller baking sheets, and line with baking parchment. Using a cookie or an ice cream scoop, scoop 8 mounds of batter, and place them on the lined baking sheet, making sure you leave plenty of room for the cookies to spread.

Bake them immediately, in a well-preheated oven, at 180C, for about 6-8 minutes, or until the surface is crackly and they are baked through, but still soft. Let them cool down on the baking sheet for at least 10 minutes, or even longer, if needed, so they firm up. Once ready, move them to a wire rack to cool completely, or serve them warm, depending on your preference. Yields 8 large brownie cookies.

VEGAN FUDGE BROWNIES WITH BISCOFF CHEESECAKE FROSTING

From those very first brownies until this very day, if there is a treat I need to prepare quickly or a good, trusty cake base I need, brownies are my absolutely go-to choice.

I like them fudgy, and that is how I always make them; with as few as possible ingredients that are hard to obtain, and with a recipe that is as quick to make.

There is great beauty in a dessert that is so delightfully soft and smooth, and this recipe combines my two favourites; brownies and cheesecake. The frosting is actually a wonderful cookie crumb cheesecake, which I adore.

I like to make the crumbs fine, sometimes blending the cookies two of three times, and that allows them to completely melt into the frosting, giving it an absolutely brilliant texture.

However, as I love creating my recipes to be helpful to everyone, I have to say that some cookie crumbs can be left slightly larger. That way, they will not fully meld with the vegan cream cheese, but will instead have a tiny crunch surprise.

Even through I serve many desserts with espresso, as it is my favourite, I have to say that a hazelnut cinnamon latte pairs perfectly with these little beauties. Serve them well chilled and enjoy.

Ingredients
For the fudge vegan brownies
100 grams plain flour
20 grams unsweetened cocoa powder
½ teaspoon baking soda
small pinch of salt
100 grams light brown sugar
100 grams dark chocolate (70%)
150 grams vegan vanilla yoghurt
100 millilitres cold water
40 millilitres vegetable oil
1 teaspoon vanilla bean paste
100 grams dark chocolate chips
For the Biscoff cheesecake frosting
150 grams vegan cream cheese, slightly softened
50 grams icing sugar
½ teaspoon vanilla bean paste
75 grams ground Lotus Biscoff biscuits
For the decoration
100 grams dark chocolate (70%)

Preparation

For the brownie base, melt the dark chocolate over a very low hear or in the microwave, and set it aside to cool. Take a large bowl, add in the vegan yoghurt, water, oil, sugar, and the vanilla bean paste, and whisk very well. Sift in the flour, cocoa powder, baking soda, and salt, and briefly mix. Finally, add in the melted and cooled chocolate and the chocolate chips, and stir until only combined.

Line the bottom and the sides of a small rectangular baking pan (18x18 cm) with baking parchment, pour in the batter, and immediately bake in a preheated oven, at 180°C, for about 10-12 minutes. Make sure you check them with a toothpick to make sure they are not overbaked.

Once the brownies are cool to the touch, make the cheesecake frosting. Place the softened vegan cream cheese into a medium bowl, add in the icing sugar and the vanilla, and blend gently. Add in the ground biscuits, and fold them through. If you think the frosting is a bit too soft, which will depend on the brand of the cream cheese you use, add a bit more of the biscuit crumbs and fold through. Spread the cheesecake frosting over the brownies and place the pan in the refrigerator for at least two hours, preferably four.

Melt the dark chocolate either over low heat or in the microwave, and set it aside to cool down slightly. Once ready, remove the brownies from the refrigerator, slice into servings, and top each one with a drizzle of melted chocolate. Serve immediately. Yields 9 rich servings. © TINA VESIĆ 2022

WHITE CHOCOLATE PISTACHIO BROWNIE SANDWICH COOKIES

If I had to choose one cookie that I have made the most since the start of my baking journey, it would be this one. Tried and true, it creates a small batch of perfectly soft and squidgy cookies that melt on every bite. I have served them iced and uniced, sandwiched with a dollop of ice cream, and like this, with a generous filling.

The filling is very straightforward; a lovely whipped white chocolate ganache, enriched with flavourful pistachio paste. I do have to say, depending on how much you love the pistachio flavour, you can safely increase the amount by a few tablespoons. Adapt the filling to suit your preferences perfectly, as that is where the beauty of baking lies.

Do keep the filling relatively modest between the cookies, as they are already quite rich themselves. And if you like, you can dip one half of each cookie into white or dark chocolate, for an additional decoration and chocolate flavour.

Ingredients
For the fudge brownie cookies
120 grams dark chocolate (70% cocoa solids)
40 grams butter
1 large egg
60 grams brown sugar
1 teaspoon vanilla bean paste
30 grams plain flour
10 grams cornflour
10 grams unsweetened cocoa powder
⅛ teaspoon baking soda
small pinch of salt
For the whipped white chocolate pistachio ganache
80 grams white chocolate
80 ml double cream
20 grams pistachio paste
½ teaspoon vanilla bean paste

Preparation

To start, make the whipped white chocolate pistachio ganache, as it needs a bit of time to set up. Heat up the double cream until it almost comes to a boil, and then pour it over the chopped up white chocolate. Mix until the ganache is smooth and blended, and let it cool down to room temperature, stirring as it cools. Cover the top of the bowl with cling film, and let it cool completely in the refrigerator, for at least 2 hours.

To make the brownie cookies, place the chocolate and the butter into a heavy-bottomed saucepan, and melt them together over medium-low heat or in the microwave. Once melted and smooth, set it aside to cool down slightly. In a separate large bowl, beat together the large egg with the sugar and the vanilla. Whip with an electric mixer on high until the batter becomes smooth and thick, about 5 minutes or so. Pour in the melted and cooled chocolate, and blend it in on the lowest setting of the mixer. Sift in the flour, cornflour, cocoa powder, baking soda, and the salt, and fold everything through with a spatula, until just combined.

The batter will resemble a soft brownie batter, and that is fine. Place the bowl into the refrigerator for about 30 minutes. Using a small cookie scoop, divide the batter into 12 portions and place it onto two large baking sheets, lined with baking parchment. Space the cookies well, as they will spread as they bake, and this will keep them nice and round. Bake them immediately, in a preheated oven, at 180°C, for about 8-10 minutes. Remove from the oven, and let them stay on the baking sheets until they firm up, then remove them to a wire rack to cool completely.

By this time, the white chocolate ganache should be ready and firm. Add in the pistachio paste and the vanilla, and whip it up with an electric mixer on high until firm peaks form. If it seems like it is too thick to pipe onto the cookies, add a tablespoon or two of double cream, and whip again. Pipe the filling generously on half of the cookies, then top with the other half. Be gentle when sandwiching the cookies, as they are tender and can break if pressed too hard. Serve the cookies immediately. Yields 6 large sandwich cookies.

CARAMEL SPECULAAS TRUFFLES

Every season has its own charm and brings its own signature flavours, and nothing says winter like the aroma of sugar slowly cooking, becoming caramel. Whether to be lovingly melded with milk, tea, or even brandy, the fragrant caramel is a magnificent flavour base for many desserts and snacks alike.

To me, making caramel is one of life's simple pleasures. The delight of watching all of the little sugar crystals gently melt and turn amber and sticky truly is what making desserts is all about. Comfort and joy in one.

There are a couple of methods of making caramel; however, my preferred one is the dry method. One pan, a bit of sugar, and patience.

Once the caramel is done, the preparation goes rather quickly. Cooking the custard, adding all of the lovely flavourings, chocolate, and Speculaas cookies, and finally, rolling into perfect little truffles.

Speculaas are wonderful little cookies, ever so slightly browned, and abundantly flavoured by cinnamon, ginger, and cloves. Such a marvellous little winter cookie that perfectly complements rich caramel custard.

I like truffles soft and tender, and these are just like that; they stay soft at room temperature, but they keep their shape nicely. If you like, you can place them in the freezer for 30 minutes or so, just before serving, and they will be fantastic that way, too.

Ingredients
For the truffles
120 grams granulated sugar
100 millilitres cold water
200 millilitres soy milk
40 grams cornflour
25 grams dark chocolate (minimum 60% cocoa solids)
½ teaspoon vanilla bean paste
small pinch of salt
60 grams vegan block butter
450 grams vegan Speculaas-type biscuit crumbs, Biscoff or Lotus
For the decoration
50 grams dark chocolate (minimum 50% cocoa solids)
edible glitter

Preparation

Start by making the caramel. Take a heavy-bottomed saucepan, add in the sugar, and gently shake the pan to distribute it evenly. In a medium bowl, whisk together the soy milk and the cornflour, and set it aside. Place the saucepan on medium high heat, and let the sugar melt slowly. Once it starts to brown around the edges, slowly and gently move the melted parts towards the centre. Keep cooking until it starts to turn darker in colour and become very fragrant. Once it becomes a deep amber colour, remove it from the heat, and very carefully, in a slow stream, pour in the cold water, and let it come to a boil. At that point, the caramel will harden, but it will completely melt by the time it starts to boil. As soon as it starts boiling, carefully pour in the cornflour mixture. Mix well, and cook for a minute or two, until it starts resembling a thick custard.

Remove it from the heat and let it cool down for about 30 seconds, and then add in the dark chocolate, vanilla, and the salt. Mix vigorously, and add in the butter. Stir until it completely melds into the custard, and then start adding in the cookie crumbs. Switch to a wooden spoon or a sturdy spatula, and turn and fold the mixture until the cookies absorb the liquid, and a thick batter forms. Cover the top with cling film and let the batter cool down to room temperature, and then place it in the refrigerator for about 30 minutes. Take out the chilled batter and, using a small cookie scoop, form neat little truffles. Return them to the refrigerator for at least 4 more hours, and then decorate with melted dark chocolate and edible glitter flakes. They are equally delicious served both chilled and at room temperature. Yields 30 truffles.

Author's note: Depending on how much the caramel is cooked, you might need a bit more or a bit less of cookie crumbs to make the batter keep its shape, yet not be sticky, so do adjust accordingly, please.

VEGAN FUDGE CHOCOLATE COOKIES

It is a very fine line between fudge truffles and these cookies. Soft and squidgy, completely vegan, full of bananas, chocolate, and dark rum, these little beauties are one of the best choices for any occasion. Either as a holiday cookie, or as a mid-week sweet treat, they are like little chocolate gems. Their deep chocolate flavour comes from dark chocolate and unsweetened cocoa in the batter, as well as the extra dark chocolate pieces folded through.

When it comes to chocolate, my preference and recommendation is to buy a good, high quality chocolate bar, and chop it up into chunks of various sizes, and then fold them through the batter. Not only will it add more texture to the baked cookie, but it also gives a lot of additional flavour.

This is a modest batch of cookies. It only yields nine soft, brownie-like cookies, and they are dense and do not spread much, so you can bake all of them in one batch on a large cookie sheet. If you prefer your cookies flatter, do make sure you shape them to your liking before baking, as they keep their shape fairly well.

Ingredients
120 grams bananas, mashed well
2 teaspoons vanilla
1 teaspoon dark rum
50 grams plain flour
15 grams unsweetened cocoa powder
25 grams icing sugar
1 teaspoon baking powder
50 grams dark chocolate, 50% cocoa solids
25 grams butter
50 grams extra dark chocolate, at least 70% of cocoa solids, finely chopped

Preparation

Melt together the dark chocolate with the butter in a double boiler or in the microwave on low. Remove from heat, stir until completely smooth and glossy, and set aside to cool. While the chocolate is cooling, sift together the flour with the cocoa powder, icing sugar, and the baking powder. Add the mashed bananas to a large bowl, add in the vanilla and rum, and whisk well. This will break up any remaining larger banana pieces. Add in the cooled chocolate, and whisk well once again. Tip in the dry ingredients, add in the chopped extra dark chocolate, and stir with a wooden spoon until combined.

Cover the top of the bowl with cling film, and place the batter in the refrigerator for about 15 minutes. It will firm up just enough so it can be easily shaped. Scoop the chilled batter into 9 cookies, either using a cookie scoop, or by a spoon, and arrange them on a large cookie sheet lined with baking parchment. They will not spread a lot during baking. Bake them immediately at 180°C, for 8-10 minutes, or until set. The centres will look soft, but the edges of the cookies will be baked. Let them cool down and firm up for about 5 minutes on the cookie sheet, then remove to a wire rack to cool completely. Yields 9 cookies.

VEGAN CAMOMILE TEA STRUDEL

Tea strudels are the epitome of afternoon coffee treats. Slightly crumbly, slightly tangy, and full of walnuts and vanilla, with just the right amount of sweetness. I love the pairing of the crumbly tea dough with the creamy filling; it is such a delightful contrast.

Although very humble, all of the ingredients pair perfectly to create a delectable treat. Camomile is a very traditional, yet still quite welcome addition to any sweet dough, as it makes it almost florally fragrant. Tangy and flavourful, the cherry jam mixes perfectly with the warm, earthy walnuts, and vanilla. And walnuts not only help absorb some of the moisture from the jam, making the filling wonderfully rich, they also add lots of flavour, and even a slight crunch, if you decide to grind them coarsely.

This is the type of dessert that is best when cooled completely. Usually best made in the evening, then carefully wrapped in a clean kitchen towel, and left until the next day. That way, all of the flavours meld wonderfully, and by the afternoon, it is ready to be served sliced thinly, with a cup of coffee, and a nice chat.

Ingredients
For the dough
100 ml water
2 tablespoons loose-leaf tea camomile tea
15 grams fresh yeast
50 grams granulated sugar
1 teaspoon vanilla bean paste
40 ml vegetable oil
275 grams plain flour
⅛ teaspoon salt
For the filling
200 grams sour cherry jam
90 grams ground walnuts
50 grams baking chocolate (50% cocoa solids)
¼ teaspoon vanilla bean paste

Preparation

To make the dough, start by pouring the water in a medium pot and placing it over high heat. Let it come heat up the same way you would when brewing tea, then remove it from the heat, sprinkle in the tea, and cover the top. Let it steep for about 20 minutes, and then strain and discard the tealeaves. When the tea has cooled enough for the yeast, crumble it in, sprinkle in the sugar, and let the yeast activate. Once ready, pour the yeast into a large bowl, add in the vanilla and oil, and whisk well. Sift in half of the flour and the salt, and whisk well. Sift in the remaining flour, mixing with your wooden spoon as you add it in. Once the dough forms around the spoon, transfer it to a floured surface, and knead it for a few minutes, until soft, supple, and not sticky. If the dough is still sticky, add another tablespoon of flour, and knead a bit longer.

Let the dough rest in a large bowl, covered with a clean kitchen towel, for about an hour or so, until doubled in size. When the dough is ready, transfer it to a floured surface, press to release all of the air, and roll it out to a rectangle of about 5 millimetres thickness. For the filling, mix together the jam, vanilla, and walnuts, and spread it evenly all over the dough, leaving one of the edges clean, to be able to seal it after rolling. Grate the chocolate all over the filling, fold the longer edges about a centimetre towards the centre of the roll, and roll the dough by its shorter edge into a somewhat tight roll, being careful to pinch and seal it well, so the filling does not leak out during baking. Let the strudel rest and rise for about 30 more minutes in a warm place, then generously mist it with room temperature water, and bake, in a preheated oven, at 200°C, for about 20 minutes, or until golden. Let the cool down completely, and then slice it up, and serve. Yields 8 servings.

NO-BAKE CHOCOLATE ORANGE BARS

No-bake bars, especially ones that can be stashed away into the freezer and enjoyed with a cup of coffee, will always be one of my favourite things to make. Ever since I was a child, desserts like this one were irreplaceable at birthdays and other celebrations. Lovely orange layers paired with a rich chocolate cream, they practically melt on every bite.

Vanilla biscuit crumbs mixed with warm cinnamon and a sprinkle of fragrant orange zest, embellished with more orange flavour from Cointreau, then adorned with rich, glossy chocolate custard. Layer upon layer of goodness, balanced perfectly between sweet and tangy. Chill the bars well, lightly dust them with unsweetened cocoa powder, and serve with strong coffee.

Ingredients
For the vanilla orange layers
400 grams fine vanilla vegan biscuit crumbs
100 grams icing sugar, sifted
¼ teaspoon cinnamon
1 teaspoon orange zest
125 grams unsalted vegan butter, room temperature
100 ml fresh orange juice
20 ml Cointreau
1 teaspoon vanilla bean paste
For the chocolate filling
250 ml soy milk
40 grams cornflour
15 grams unsweetened cocoa powder
100 grams icing sugar, sifted
50 grams dark chocolate (60% cocoa solids)
1 teaspoon vanilla bean paste
75 grams unsalted vegan butter, room temperature
50 grams finely chopped walnuts, optional
2 teaspoons unsweetened cocoa powder, for dusting

Preparation

To make the base layers, start by tipping the biscuit crumbs into a large bowl. Sift the icing sugar over them, add in the orange zest and cinnamon, and whisk everything well, so it distributes evenly. Add in the soft vegan butter, and beat with an electric mixer on high until it becomes crumbly. Add in the orange juice, Cointreau, and the vanilla, and knead by hand until it resembles a very soft dough. It will be slightly sticky, but it will be able to be rolled out. Divide it into four parts by weight, and roll each part out to a 20x20 square. Cover them with cling film so they do not dry out, and place them in the refrigerator for at least an hour, so they firm up enough to be handled.

To make the chocolate layer, pour the plant milk into a heavy-bottomed saucepan, sift in the cornflour and the icing sugar, and blend well. Place the saucepan over medium high heat, and slowly bring it to a boil. Once it starts boiling, whisk vigorously so it does not burn, and cook for about two minutes, until it thickens up to a consistency of a custard. Remove from the heat, add in the chocolate and the vegan butter, and whisk until incorporated. Cover the top with cling film and let it cool down to room temperature before assembling the bars.

If you notice that the base layers are still soft even after chilling, place them in the freezer for about 15 minutes, to firm up. Once the filling has cooled down to room temperature, whisk it well once again, to make it smooth, and add in the walnut pieces, if you are using them. To assemble, place a small sheet of baking parchment on the platter, place one of the chilled orange layers, and close a square cake form around it. Spread one third of the chocolate filling evenly, then top with another orange layer.

Repeat the layers until all of the filling is used, and top with one remaining orange layer. Place the whole platter in the refrigerator for at least 8 hours, preferably longer. Just before serving, place the platter for about 15 minutes in the freezer, to facilitate the slicing and arranging of the bars. Using a thin knife, separate the cake form from the dessert, and cut the block into 24 pieces, using a thin knife. Dust with unsweetened cocoa powder if desired, and serve. Yields 24 servings.

CHOCOLATE PEANUT BUTTER TIFFIN

Quick no-bake sweet treats, such as this lovely tiffin, have always been a welcome addition to any dessert platter or simply as sweet treat after a week day meal. Dark chocolate melted in a pool of double cream, flavoured with vanilla, and enriched with lots of biscuits.

Opt for differently sized biscuit pieces; those will give a better texture to the tiffin. The smaller ones will melt into hot, melted chocolate, while the larger ones will give a bit of crunch. And speaking of crunchiness, honey roasted peanuts are such a lovely little surprise, especially if left whole.

There is no need to add any additional sugar, as the chocolate provides more than enough sweetness, and pairs wonderfully with the peanut butter. Feel free to use any smooth peanut butter you like, be it homemade or from a store, even including a chocolate-flavoured one.

Ingredients
250 ml double cream
150 grams baking chocolate (at least 60% cocoa solids)
75 grams unsalted butter
1 teaspoon vanilla bean paste
250 grams vanilla biscuits
75 grams honey roasted peanuts
100 grams smooth peanut butter

Place the biscuit crumbs in a large bowl, add in the peanuts, either chopped or whole, and mix them around. Take a heavy-bottomed pot, place it over medium heat, and pour in the double cream. Let it start heating up, then add in the chopped up chocolate and diced butter, and gently mix until everything is melted. Crush the biscuits into pieces, leaving some slightly larger pieces for texture. Once the chocolate batter is ready, remove it from the heat, mix in the vanilla, pour everything over the biscuits, and mix until combined.

Take a small square cake tin (18x18 cm) with a removable bottom, line it with baking parchment, and transfer in the batter. Level it as much as possible, and set it aside briefly. Melt the peanut butter until it is still thick, but pourable, and drizzle it all over the surface of the tiffin. Using a skewer or a butter knife, make swirls through the batter until you are happy with the pattern. Tap the tin gently on the surface for the biscuits to settle nicely, and then place it in the refrigerator for at least 8 hours. Slice into squares and serve. Yields 16 servings.

CHOCOLATE CHIP COOKIES

Baking egg-free sweets can be fiddly, especially when it comes to texture-sensitive treats, such as cookies. Cakes can be more forgiving, but cookies are delicate.

These have been my favourites for years now, because they are very easy to make, do not require many ingredients, and yield a relatively small batch, which is perfect for us. Especially with large dark chocolate callets or pieces of a good milk chocolate bar.

These do require a bit of chilling, though. Chilled dough has a deeper flavour, a stronger aroma, and a better, chewier texture, which is what we like. I usually make them right after breakfast, so they are nice and ready to bake after lunch, for a nice sweet treat. You can refrigerate them for up to eight hours, so they suit your baking needs.

Even though many enjoy them with a glass of cold milk, my preferred way of enjoying them is with a cup of espresso. The strong, almost bitter coffee flavour is a perfect match with a sweet, fragrant chocolate chip cookie.

Ingredients
120 grams plain flour
¾ teaspoon baking soda
¼ teaspoon salt
60 grams dark brown sugar
45 grams granulated sugar
50 ml vegetable oil
30 grams vanilla yoghurt
1 heaped teaspoon vanilla bean paste
50 grams chocolate callets or milk chocolate pieces

Preparation

Take a large bowl and add in the vegetable oil, yoghurt, and vanilla, and whisk vigorously until blended. Add in the sugars, and whisk again until it is all mixed in, and the sugar starts to melt slowly. Sift in the flour, baking soda, and salt, and mix until the dough just comes together. Add in the chocolate callets, and mix into the dough. Using a cookie scoop, place eight mounts of the dough on a large baking sheet lined with baking parchment, at least five centimetres apart, since they will spread during baking.

Snugly cover them in cling film, but be careful not to press them down, and place them in the refrigerator for at least an hour, and up to eight hours. When you are ready to bake, uncover them, and bake in a preheated oven, at 180°C, for 8-10 minutes. Watch them carefully, as they are small and can overbake easily. If you like your cookies soft, take them out of the oven after the edges have started browning lightly. Let them cool on the baking sheet for 15 minutes or so, and then serve with milk or coffee. Yields 8 cookies.

Baker's note: These can be made fully vegan, by using beet sugar, soya yoghurt, and vegan chocolate callets.

MILK AND COOKIES CHOCOLATE CAKE

With the end of the year being so very close now, I think it is time for chocolate cake. Nine layers of dark chocolate cake, white chocolate filling, and a gorgeous cookies and ganache topping.

Milk and cookies are a classic dessert combination, for many the first they experience, and pairing it with chocolate felt like the right decision for this lavish holiday cake. It does not have to be a holiday cake; it can very well accompany a hearty Sunday lunch or compliment a brunch, with a glass of fine dessert wine.

Beauty in simplicity and plenty of chocolate. And if you are anything like me, and love ice cream cakes, place it in the freezer about 15 minutes before serving, and it will have a marvellous, frozen texture.

Ingredients
For the cake layers
400 ml tepid water
45 ml vegetable oil
100 grams jam
100 grams ground walnuts
150 grams granulated sugar
250 grams plain flour
15 grams unsweetened cocoa powder
2 teaspoons baking soda
For the filling
500 ml whole milk
60 grams plain flour
40 grams cornflour
50 grams granulated sugar
2 teaspoons vanilla bean paste
100 grams white chocolate
200 grams unsalted butter, softened
50 grams icing sugar, sifted
50 ml cold milk, for brushing
For the topping
150 ml double cream
100 grams dark chocolate (60% cocoa solids)
200 grams chocolate chip cookies
For the decoration
100 ml double cream
30 grams icing sugar
1 teaspoon vanilla bean paste
assorted cookies

Preparation

Start by making the filling, as it takes a bit of time for it to cool down completely. Take out about 100 ml of the cold milk and pour it into a medium bowl. Sift in the cornflour and the plain flour, and whisk until smooth. Pour the rest of the milk into a heavy-bottomed pot, tip in the sugar, and bring it to a boil over medium heat. Once it starts to boil, pour in the cornflour mixture in a thin stream, whisking constantly with a wire whisk. Cook for about 2-3 minutes, still whisking constantly, or until thickened. Remove from the heat, and add in the vanilla bean paste and the white chocolate. Whisk vigorously until the chocolate is melted, and then cover the surface with cling film, and let it cool down to room temperature.

To make the cake layers, pour the water into a large bowl, add in the oil and the jam, and whisk until the jam is dispersed. Add in the ground walnuts and the sugar, and mix again. Finally, sift in the flour, cocoa powder, and baking soda. Whisk until combined. Line four small round cake tins (15 cm), and divide the batter evenly between them. Bake, in a preheated oven, at 180°C, for about 12-15 minutes, or until it springs back when lightly touched. These will bake very quickly, so watch them carefully. Once they are baked, let them cool slightly in the tins, and then transfer them to a wire rack to cool down completely.

When the filling has cooled to room temperature, beat the softened butter with the icing sugar on the highest speed until light and fluffy, and then, beating constantly, add the cooked custard, a tablespoon at a time, to the butter. The filling should be completely smooth and creamy when completely blended. If you wish, level the cake layers if needed, brush them lightly with cold milk, and then gently place the first layer on the cake platter. Wrap a tall layer of acetate around it, and then place a cake ring to hold it in place. Spread one fourth of the filling on the cake layer, top it with another cake layer, and repeat until all of the cake layers are used up, and the last layer is covered in filling. Place the cake in the refrigerator for at least an hour, to firm up.

For the topping, chop up the chocolate and place it into a large bowl. Heat up the cream until very hot, but not boiling, and pour it over the chocolate. Gently mix until the chocolate is melted, and set it aside. If the cookies you are using are particularly soft and chewy, place them in a hot oven, at 180°C, for about 5-6 minutes, until crisp, and let them cool down. If they are already thin and crunchy, just place them in a food processor, and pulse until coarse crumbs are formed. Add the cookie crumbs to the ganache, fold them through, and pour everything over the chilled cake. Return the cake to the refrigerator, for at least 4 hours. For the final decoration, whip up the double cream with the icing sugar and the vanilla, decorate as desired, and arrange some more cookies on top. Serve well chilled, in thin slices. Yields 16 servings.

ESPRESSO HAZELNUT TRUFFLES

The holiday season is almost upon us, and it is the right time to start planning the dessert platters and gift baskets. And among rows of cookies and miniature pies, there is always room for truffles, pralines, and other desserts alike.

Truffles are among the perfect homemade gifts and party treats. Usually uncomplicated to make, convenient to transport, and almost everyone loves them, because everyone loves bite-sized desserts, especially if they are homemade and flavourful.

These little beauties are full of roasted hazelnuts, vanilla, and orange blossom water; and some strong espresso, for good measure. And if you like, you can add a splash of coffee liqueur, such as Kahlúa or Tia Maria.

Ingredients
200 grams vanilla biscuits (such as Petit-Beurre), divided
120 grams butter, softened
120 grams icing sugar
200 grams roasted hazelnuts, ground
30 ml strong espresso
1 teaspoon vanilla bean paste
½ teaspoon orange blossom water
15 ml coffee liqueur, optional

Preparation

Crush the biscuits in a food processor into fine crumbs, then add 150 grams of the crumbs to a large bowl, and add in the softened butter. Mix, either by a wooden spoon or a sturdy spatula, until the mixture starts to come together. It does not have to be fully blended at this point. Sift in the icing sugar and add the ground hazelnuts; and mix everything together until a soft but crumbly batter forms.

Add in the vanilla and the orange blossom water, and half of the espresso. Mix until incorporated, and then slowly add the remainder of the coffee. If using, add the coffee liqueur, and gently form the batter into a ball. Place it into the refrigerator for about 15 minutes, so it can cool down and firm up slightly. Take out pieces of chilled batter with a small cookie scoop, and form them into truffles, then roll each one into biscuit crumbs. Refrigerate until serving. Yields 25 truffles.

BLUEBERRY WINE CHOCOLATE SANDWICH COOKIES

Sandwich cookies are all-time favourites for many, especially with a tall glass of cold milk, or a cup of piping hot coffee. And shortbread cookies are incredibly easy to make, ever-popular, yet so very delicious. Moreover, they are even better when sandwiched with a flavourful filling.

Blueberry wine is an incredibly aromatic, intense wine, perfect for desserts. It is slowly cooked down into a wonderful syrup, and mixed with butter and icing sugar into a delightful filling of such a striking colour.

One important thing to keep in mind is the quality of the cocoa powder. The higher the cocoa quality, the better the cookies. It gives them a deep, almost bitter chocolate flavour.

Ingredients
For the chocolate cookies
125 grams unsalted vegan block butter, cold
100 grams plain flour
50 grams vegan icing sugar
15 grams unsweetened cocoa powder
10 grams cornflour
½ teaspoon vanilla bean paste
For the blueberry wine filling
125 grams unsalted vegan block butter, soft
100 grams vegan icing sugar, sifted
200 ml blueberry wine, unfined
30 ml plant double cream, if needed
1 teaspoon vanilla bean paste
gel food colouring, as desired

Preparation

Dice the butter into cubes, and place it in the freezer for 10-15 minutes. While the butter is being chilled, sift together the flour, icing sugar, cornflour, and the cocoa powder twice, and tip them in into a large bowl. Add in the butter cubes and cut them into the dry ingredients. Once all of the butter is cut into the tiniest of pieces, add in the vanilla, and knead the dough with your hands until it comes together. It will be a tad sticky, but that is fine. Once it is formed, cover it in cling film, shape it into a disk, and place it in the refrigerator for about an hour.

While the dough is being chilled, prepare the reduction for the filling. Take a heavy-bottomed saucepan, and pour in the blueberry wine. Place the saucepan over medium heat, and let it cook and reduce to a quarter of its original volume. Cook, stirring occasionally, checking that it does not burn, until you have a somewhat runny syrup. Remove the saucepan from the heat, and pour the syrup into a new bowl, so it chills down quickly. Once cool, it will thicken up significantly.

By then, the dough will be chilled and ready. Lightly flour a surface, roll it out to about 5 millimetres, and cut out round little cookies, about 3 centimetres in diameter. Gently transfer them to a large baking sheet lined with baking parchment, and bake them immediately, in a preheated oven, at 180°C, for about 8-10 minutes. They will be fragrant and slightly soft when baked. Be careful so they do not burn, because they are thin. Let them cool down on the baking sheet.

While the cookies are cooling, make the buttercream filling. Place the soft butter into a large bowl, and whip it with an electric mixer on high, for 3-5 minutes, until light in colour. Add in half of the sifted icing sugar, beat for another minute or so, and then pour in the wine reduction. Blend really well, then add the vanilla and the rest of the icing sugar, and whip on the highest speed for about 5 minutes. If needed, add a splash of cream, and the food colouring as desired. Arrange half of the cookies on a serving tray; pipe a generous swirl of the filling on each of them, then top with the remaining cookies. Best served the next day. Yields 16 sandwich cookies.

RUM TRUFFLES

Chocolate truffles are such an easy dessert to make. Delightfully creamy, with a deep chocolate flavour; they are humble enough to be an everyday dessert, yet classy enough to be a centrepiece for a special occasion. Whether you choose to decorate them by haphazardly drizzling melted chocolate over them, or by dipping each one into a pool of molten chocolate and sprinkling them with crushed toasted walnuts, they will be delicious either way.

Apart from being incredibly easy to make, they are a good way to creatively use up leftovers, and create a wonderfully smooth, rich, and fragrant chocolate treat. Now, because they are so smooth and creamy, they do require a bit of chilling before rolling into truffles. And depending on the type of biscuits you use, on how much they absorb, you might have to add a tablespoon or two more, so keep on hand, in case the batter is overly soft even after chilling.

Ingredients
180 grams mashed potatoes, plain
180 grams finely ground vegan vanilla biscuits
100 grams icing sugar, sifted
20 ml dark rum
½ teaspoon vanilla bean paste
100 grams dark chocolate (60%)
100 grams vegan block butter
50 grams semi-sweet vegan chocolate (40%), for decorating

Preparation

To make the mashed potatoes, you can slightly heat up leftover unseasoned mashed potatoes, or chop a peeled large potato into small cubes, place it in a saucepan and cover with water. Let it come to a boil, and cook for about 15 minutes, or until soft, then drain thoroughly, mash, and let it cool down to room temperature. Once the potatoes are ready, place the diced butter in a saucepan, along with the chopped up dark chocolate, and melt it slowly over low heat. When completely melted and glistening, remove it from the heat, and reserve until cooled down.

Place the mashed potatoes into a blender or a food processor, and blend on the highest setting you have, for about a minute or two, until completely smooth. Add in the icing sugar, and blend again. Add in the melted and cooled chocolate and butter, as well as the rum and vanilla, pulse the batter a few times, to combine, then blend. Finally, tip in the vanilla biscuit crumbs, and blend for a whole minute. The batter should be smooth, almost like icing, too soft to be formed into truffles at that point. Place it into the refrigerator for at least 30 minutes, or until firmed up from the butter and the biscuits absorbing the liquid, and able to be formed.

Take out small scoops of the batter, and gently roll them between your palms into little spheres. Arrange them on a cookie sheet lined with baking parchment, and return to the refrigerator for 30 more minutes. This will firm them up even more, and make the glazing much easier. While they are setting up, melt the cooking chocolate over low heat, cool it slightly, and pour it into a small decorating bag. Take the truffles out of the refrigerator, drizzle the melted chocolate all over them, and serve. Yields 25 truffles.