Thursday, July 12, 2012

Back - with vegan oreos

I took a break from gobbling bacon sandwiches (with a side order of spam, spam, spam, spam, spam, sausage and spam) to whip these up for a party where I knew a lot of the guests would be vegan.

1 cup 5 oz all-purpose flour (by volume, may vary with local conditions)
generous 3/4 cup unsweetened cocoa powder
3/4 cup sugar
1/2 tsp baking soda
1/2 tsp salt
7-1/2 oz margarine, cubed, room temperature

Preheat oven to 350F. Line 2 backing sheets with parchment paper. Put all dry ingredients into the bowl of a stand mixer, use the paddle on low speed until thoroughly mixed. Add the margarine gradually, increasing the mixer speed as the margarine integrates to avoid getting powder everywhere. Mix until the dough comes together. Knead a few times on a floured surface; it will still be rather sticky. Divide the dough in half; roll out each half in turn between sheets of parchment paper to about 1/8" thickness. Cut out 2" circles. Arrange on the baking sheets with about half an inch of space between them. Bake 10-12 minutes; remove from oven and allow to cool for at least 15 minutes before transferring to a cooling rack.

1/2 cup margarine
2 cup powdered sugar
2 tsp vanilla extract

Cream the shortening in a stand mixer; add the sugar and vanilla and whip until light and fluffy.

When the cookies are completely cool, frost one and sandwich another atop it, bottom to bottom. Yield: 18-20 cookies.

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