Vegan Food & Living - October 2017

Coffee toffee cookies

By Dunja Gulin

Makes 25 | Prep 15 mins plus setting | Cook 10 mins | Calories 108 (per cookie)

30g (1oz) raw cocoa beans

(or nibs)

or 30g (1oz) cocoa powder

100g (3½oz) coconut oil

100g (3½oz) demerara

sugar

60ml (2fl oz) plain soy milk

2 tsp coffee extract

¼ tsp apple cider vinegar

200g (7oz) unbleached

spelt fl our

½ tsp baking powder

1 tbsp ground fl axseed

¼ tsp bourbon vanilla

powder

2 tbsp ground almonds

¼ tsp salt

¼ tsp ground cinnamon

chopped nuts, for

sprinkling

FOR THE ICING

65g (2¼oz) demerara sugar

1 tbsp cornfl our

2 tbsp plain soy milk

1 tsp coffee extract

1 Preheat the oven to 180°C/Gas

Mark 4 and line baking sheets with

parchment paper.

2 If using cocoa beans, grind to a fine

powder in a coffee or spice grinder.

3 If the coconut oil has solidified, put

the jar in a bowl of hot water until

the oil has softened. Whisk together

the oil, sugar, milk, coffee extract

and vinegar.

4 In a separate bowl, sift together the

flour and baking powder, then stir in

the flaxseed, vanilla powder, ground

almonds, salt and cinnamon. Tip into

the bowl of wet ingredients and mix

into a smooth dough with a spatula.

5 Divide the dough into 25 and roll

into balls. Arrange them on the

prepared baking sheets about 2cm

(1in) apart. Gently flatten each ball

with the back of a spoon,

trying to avoid

making cracks. Bake in the oven

for 9-10 minutes. Do not overbake

them – they should still be a little

soft. Allow to cool completely on the

baking sheets.

6 For the icing, it’s better to finely

grind the sugar in a coffee or spice

grinder, but you can also try without

grinding it. Mix the cornflour into

the milk in a heatproof bowl.

Add the coffee extract and sugar

and mix. Set over a saucepan of

simmering water (do not let the

base of the bowl touch the water)

and whisk well for a couple of

minutes to allow the starch to

thicken slightly over the steam.

Remove from the heat, then allow

to cool for 10 minutes.

7 Spoon some icing over each cold

cookie and sprinkle chopped nuts

over the top. Allow to set for at

least 1 hour, after which the icing

shouldn’t be sticky, but smooth and

firm to the touch.

8 Store in an airtight container

at room temperature, or, in the

summer months, in the fridge.

They will keep for up

to 2 weeks.

Total fat Saturates Salt Sugar Protein

5.4g 3.7g 0.03g 6.7g 1.7g

34 VEGAN FOOD & LIVING OCTOBER

Afternoon tea^ RECIPES

The recipes on

pages 33-34 are

taken from The

Vegan Baker by

Dunja Gulin,

photography by

Clare Winfi eld,

published by Ryland

Peters & Small. Buy

the book for the

special price of

£10.99 including

p&p (RRP £14.99)

by calling Macmillan

Direct on 01256

302699, quoting

code LC9.

VFL17.AfternoonTea.indd 34 07/09/2017 12:53