MINI MARSHMALLOW REINDEER POOL FLOATS
VEGAN & GLUTEN FREE ABSTRACT PASTEL SUGAR COOKIE RECIPE
OK, OK, so I am not a natural born baker but I have been tempted to experiment with baked goods since thinking about what I’m going to do about favors for our wedding? As our day will be entirely vegan, I’m a little obsessed with making sure no-one feels deprived and gifting vegan cookies feels like just one way to prove vegan food tastes GOOD! But there’s one problem? I can’t bake for s**t!
So I turned to my friends daughter Cerys, for help on baking my first vegan cookie. I have to admit these didn’t turn out exactly as I wanted them. I wanted the icing to resemble more of a terrazzo effect but my attempt at dying icing didn’t go quite as planned? We could only get the icing to dye a pastel shade rather then block colours so instead we called them pastel abstract cookies which for a first attempt I don’t think turned out half bad?
YOU WILL NEED:
335g, Vegan Margarine
300g, Caster Sugar
Egg Replacement (You’ll need to follow the packet instructions for the equivalent of 3 whole eggs)
1 tsp, Vanilla Bean Paste
1 tsp, Salt
2 tsps, Baking Powder
900g, Gluten Free Flour (+ more for rolling out dough)
2, Ready to Roll White fondant
Gel Colour in colours of your choice
Rolling Pin
Baking Tray
Round cookie cutter or just use a wine glass like we did.
STEP 1:
To make the cookie dough, first add salt, baking powder, and flour to bowl and whisk together then set aside.
STEP 2:
Cream together the butter and sugar, then add the eggs and vanilla, mixing until to combined.
STEP 3:
Add in the dry ingredients a little at a time and mix well until combined.
STEP 4:
Wrap the dough in two packs using grease proof paper and chill for at least an hour.
STEP 5:
When ready to roll the dough out, sprinkle flour on your work top as needed while rolling to help stop the dough from sticking. Roll the dough to about 1/4 inch thick and use your cookie cutters or wine glass to cut circles.
STEP 6:
Bake at 160 degrees for 12-17 minutes, they’ll need to be slightly golden brown around the edges.
STEP 7:
Whilst the cookies are baking it’s time to dye your fondant. Depending on the number of colours your using, cut 1 block of fondant into equal portions. We used 5 colours so we divided one block into 5.
STEP 8:
Add 1-2 drops of gel food color to your fondant and knead until you get a light pastel shade.
STEP 9:
Roll out your fondant and cut out the abstract shapes you’d like to use as decor.
STEP 10:
Roll your second block of white fondant out and cut enough to top 20 cookies, using the same cookie cutter or wine glass you used for the cookie dough.
STEP 11:
Once the cookies are baked, remove from the oven and leave to cool.
STEP 12:
Once cooled dab a little water onto the top of your cookie and then place the white circular fondant on top
STEP 13:
Again dab a little water on top of your white fondant and decorate using the pastel colored shapes you cut previously.
I am actually super impressed with my first attempt at baking cookies and I can’t wait to do bake more! Again a HUGE thank you to Cerys for helping me out. I don’t think I would’ve done a very good job without her, especially as my first attempt at dying the fondant yellow, turned into a sticky mess 😀
this was wonderful! Thank you for sharing all these tips and recipes..really helps those of us without the create gene;)