BRB.. Going to make these right now.. 🍪🥠
Vegan Butter Sandwich Cookies with Dark Chocolate Filling
INGREDIENTS
175g @thevegandairy cultured butter, softened to room temp
60g icing sugar, sifted
150g cake flour or all purpose flour, sifted (I used cake flour for a more tender crumb)
20g cornstarch
½ tsp vanilla extract
½ tsp almond extract (or add another ½ tsp vanilla extract)
2 tbsp plant milk of choice
1/3 cup vegan choc chips
METHOD
With hand or stand mixer beat butter on medium high until light and fluffy, around 3-5 minutes. Add icing sugar, vanilla extract, almond extract (if using) and milk and continue to beat until the texture is light and creamy again. With mixer on low, add the flour and cornstarch 1 tbsp at a time until it is incorporated into the batter. Mixture should resemble a thick creamy batter, not too dry and not too wet.
Prepare a baking sheet lined with baking paper and pipe your cookies onto the sheet, or use a tablespoon to drop rounded cookies onto the sheet. Place your cookies into the freezer while you preheat the oven to 350C/180F (this freezer step will give a much lighter finished cookie texture – don’t preheat your oven at the start to be able to skip this step!). Bake cookies for 15-20 minutes or until they are crispy around the edges and dry in the middle. Don’t forget to rotate cookies halfway through the baking time. Once done, take cookies out of the oven and let them sit on the tray for 5 minutes before transferring to a cooling rack. Cool completely before adding the chocolate.
While cookies cool, melt ⅓ cup of chocolate chips of your choice (I used dark choc chips) in microwave in 20-30 second intervals until melted when mixed with a spoon. You can also melt on the stove with the chocolate in a bowl sitting over a pot of boiling water so the chocolate doesn’t burn. Smear melted chocolate onto the back of a butter cookie. Sandwich another cookie on top and let it set (or not!) before enjoying.
