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Monday, 11 April 2016

Strawberry & Lemon Cookies

Vegan, Wheat-free, Gluten-free, Egg-free

I wanted to get in the kitchen and make something to do with cats and its my cats birthday tomorrow, there couldn't be a better time!
This recipe includes fresh lemon for a nice zesty kick, with strawberries which give fantastic, fruity flavour! (and a hint of pink of course)
The cookies are soft with a light crunch... they honestly taste like ones you get at a bakery!
I used plain gluten-free flour along with rhy flour which gives more texture and flavour.
Rhy flour has a whole range of health benefits, along with containing an impressive amount of nutrients-
-Pantothenic Acid
It also contains Vitamins, Minerals, Fatty acids, Amino acids and more.

As you may know by now, i use chia Seeds in everything!!!

I used ground up chia seeds as the egg replacer in these cookies!
You can read my blog post below on why Chia Seeds are excellent for your body & Health-

I decorated the cookies using some royal icing and food colouring for a marble effect.

I have linked below how you make the Marble icing-
It is so simple but effective!

This recipe is very simple to make and super moorish! I assure you these won't be a 'one time bake' :P

Lets get baking!
-1 cup of Plain gluten-free flour
-1 Cup of rhy flour (you can use buckwheat if you prefer)
-1/3 cup of vegan butter (I use tomor)
-1/3 cup of caster sugar
-1/2 a lemon (juice & peel)
-Handful of strawberries
-2 Teaspoons of baking powder
-Pinch of salt
-1 chia egg

My Recipe on how to make Chia Eggs is linked below-

To make the Strawberry Puree
Step 1- Wash and roughly chop the strawberries and place into a small saucepan

Step 2- Add a tablespoon of lemon Juice, and mash together using a fork or potato masher and gently heat.

After around 5 minutes, the strawberries will start to condense down. 
You will need to keep stirring with a wooden spoon so the strawberries don't stick to the pan!
The strawberries will need to condense down until 1/4 of the amount you first started with!!!

Step 3- Once it is ready, set aside to cool whilst you start making the cookie mixture!

To make the Cookies-

Step 1- Preheat your oven to Glas Mark 4,180degrees and line a baking tray with grease proof paper.

Step 2- In a bowl using a hand mixer, whiz up the butter & sugar until light & fluffy.
(You can use a food processor if preferred)
Add in the chia egg (or your chosen egg substitute), along with the lemon juice & peel.
Step 3- Gently fold in the strawberry puree, salt, baking powder and flour using a wooden spoon or clean hands until everything comes together.

Step 4- Lightly flour a clean worktop and roll out the dough using a rolling pin until around 1/2 inch thick, and using your desired cookie cutter shapes, cut out the cookies and place onto the lined baking tray.
Step 5- Pop the tray into the middle of the oven for 6-10 minutes, or until the edges start to turn golden brown.

Step 6- Once they have fully baked, carefully remove them from the oven and place onto a cooling rack.
Make sure they're fully cool before you decorate them!

Step 7- Lightly dust some icing sugar over your work-surface, apply your desired food colouring to the white icing and kneed.

You can always add more colour if you want a deeper finish.

Step 8- Brush some lemon juice to the back of the shapes and carefully place ontop of the cookie.

I added a tiny piece of freeze dried strawberry as the Nose, and a black icing pen to add on the mouth, eyes and whiskers!
They look so cute & taste amazing!!!! 
These would be lovely as a special birthday gift or a cheeky treat for yourself!

Enjoy! MEOW

This Recipe & Blog post is also in collaboration with 'Hollie & Figgs', which is a brand new childrens story book about a girl named Hollie who goes on Magical adventures with her cat called Figgs!
Check out Hollie & Figgs below-

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I hope you enjoyed this recipe!
Share and follow me for more yummy posts to come!
Holly Jade

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