WWW.FREI-STYLE.COMVegan Cookies - 1 Dough and 3 Kinds
Ingredients
Base dough
- 500 g (18 oz.) light flour (e.g. spelt, wheat)
- 300 g (10.5 oz.) vegan butter
- 150 g (5.3 oz.) coconut blossom sugar
- 1 pod vanilla
- pinch salt
- 1 tsp baking powder
Jam rolls
- 1 packet orange zest
- 3 Tbsp rosehip jam
Caramel cookies
- 2-3 tsp cinnamon
- 50 g (1.8 oz.) coconut blossom sugar
- 30 g (1 oz.) date syrup
- 20 g (0.7 oz.) vegan cream
Coconut stars
- 2 Tbsp grated coconut
- 50 g (1.8 oz.) coconut chocolate (vegan coconut chocolate)
- 50 g (1.8 oz.) dark chocolate (alternatively just 100 g (3.5 oz.) dark chocolate)
- grated coconut for sprinkling
Equipment: Oven
Instructions
Base dough
- 1.Put the cold butter in pieces into a bowl
- 2.Scrape out the seeds of the vanilla pod and add them to the butter
- 3.Add all the other ingredients and knead into a smooth dough
- 4.Cut into 3 parts and roll into balls
Jam rolls
- 1.Add 1 packet of orange zest to one third of the dough and knead in well
- 2.Refrigerate for at least 30 minutes
- 3.Now roll the chilled dough out into a rectangle (approx. 30x40 cm (12x16 inch))
- 4.Spread 3 Tbsp of rosehip jam on top
- 5.Roll it up and ideally chill the roll again – or even freeze it briefly, then the slices are easier to cut
- 6.With a sharp knife, cut slices about 0.5 cm (0.2 inch) thick
- 7.Place on a baking sheet
- 8.Bake at 180 °C for about 12-14 minutes – let cool on the sheet
Caramel cookies
- 1.Add 2-3 tsp cinnamon to one third of the dough and knead in well
- 2.Refrigerate for at least 30 minutes
- 3.For the caramel, bring the coconut blossom sugar, date syrup and cream to a boil in a small pot, then simmer on low heat for about 5-10 minutes
- 4.Let cool a little, but the caramel should still run easily off a small spoon
- 5.Now shape the chilled dough into 2 "logs"
- 6.Cut off small pieces, shape into balls, flatten slightly
- 7.Press a small well into each with your thumb
- 8.Now put a little caramel into each well (a small spoon works best)
- 9.Alternatively, you can bake the cookies first and then fill in the caramel
- 10.Bake at 180 °C for about 12-14 minutes – let cool on the sheet
- 11.Spoon the remaining caramel on top
Coconut stars
- 1.Add 2 Tbsp grated coconut to one third of the dough and knead in well
- 2.Refrigerate for at least 30 minutes
- 3.Roll the chilled dough out thinly and cut out stars
- 4.Place the stars on a sheet lined with parchment paper
- 5.Bake at 180 °C for about 8-10 minutes – let cool on the sheet
- 6.Melt the chocolate over a water bath
- 7.Dip the cooled stars halfway into the chocolate
- 8.Sprinkle with grated coconut
Notes
Divide the dough as evenly as you can, so all three kinds come out the same size. For the caramel cookies: if you bake the caramel along with them it sets a little firmer in the middle – add it to the wells only after baking and it stays soft. For every kind, make sure the dough is well chilled so nothing sticks and the shapes stay clean. You can swap the coconut blossom sugar for another sugar if you don't like its caramel note.