Vegan Toadstool Cookies
Ingredients
- 115 gdairy-free butter
cubed / softened
- 140 gcaster sugar
- 30 mldairy-free milk
- 210 gall purpose / plain flour
- ¾ tspbaking powder
- ¼ tspbicarbonate of soda
- 2 tspground cinnamon
- 1 tspground all spice
- 1 tspground nutmeg
- 1 .20 tspground ginger
- 1jar of strawberry / raspberry jam
- 150 gdairy-free white chocolate
Directions
Method (cookies)
- 1
Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
- 2
Add the butter and caster sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
- 3
Add the milk. Whip again until combined.
- 4
Sift in the flour, baking powder, bicarbonate of soda and ground spices. Mix until just combined.
- 5
Scoop the cookie dough into 40g balls using spoons or an ice-cream scoop, you can weight the dough on a set of kitchen scales. Roll into a ball.
- 6
Roll the cookie dough ball in some caster / granulated sugar.
- 7
Place the cookies on the lined tray, use the base of a glass or something with a flat bottom to lightly press the cookies down. Using a spoon or your thumb, indent the toadstool shape.
- 8
Transfer some of the jam into a piping bag, snip off the tip. Pipe the jam into the toadstool cap only.
- 9
Bake in the middle of the oven for 10-12 minutes, or until the edges are lightly golden.
- 10
Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use a cookie cutter slightly larger than the cookie to scoot the cookies into a circle.
- 11
Allow the cookies to cool fully on the baking tray / cooling rack. They’ll be soft when first out the oven but will crisp up.
- 12
Melt the white chocolate, allow to cool slightly then transfer into a piping bag and snip off the tip. Pipe the stem of the toadstool with the white chocolate, as well as little dots on top of the jam (refer to video for example).
- 13
Place in the fridge to allow the chocolate to set / firm up.
- 14
Once ready, serve and enjoy!
Vegan Toadstool Cookies
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About this Recipe
Looking for a delightful, festive treat that’s as charming to look at as it is delicious to eat? These Vegan Toadstool Cookies are perfectly spiced and adorned with a sweet jam and white chocolate toadstool, making them an enchanting addition to any spread.
This recipe elevates a simple cookie into a whimsical masterpiece, combining a medley of warming spices like cinnamon, allspice, nutmeg, and ginger for a truly comforting flavor. The creative toadstool design, crafted from vibrant jam and smooth dairy-free white chocolate, makes these cookies incredibly fun and visually appealing for all ages, perfect for bringing joy to any occasion.
When you bite into these Vegan Toadstool Cookies, you’ll first encounter a wonderfully spiced cookie base, reminiscent of classic gingerbread but with a unique blend of aromatic spices that dance on your palate. The texture is that of a delightful cookie, complemented by the sweet and slightly tart burst of strawberry or raspberry jam, all mellowed by the creamy richness of dairy-free white chocolate. These cookies are a joy to make and eat, promising a truly fun and festive experience.
While the recipe specifies strawberry or raspberry jam, feel free to experiment with other jam flavors like apricot or blackcurrant for a different fruity note. For the dairy-free ingredients, you can choose your favorite brand of dairy-free butter and milk, ensuring they are softened as specified to achieve the best cookie texture.
These festive cookies are ideal for holiday gatherings, children's parties, or simply as a charming homemade gift. Serve them with a warm cup of tea or coffee for a cozy treat that’s sure to bring a smile.