06/11/2024Muffins, brownies, cookies and cupcakes - Desserts

Vegan Spritz

Name: Vegan Spritz
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 cookies
Cuisine: Vegan
Ingredients: 75 g plant-based margarine; 100 g sugar; 60 mL plant-based milk; 180 g all-purpose flour; 1 tsp vanilla extract; 1 pinch salt; 75 g dark chocolate; 1 tsp coconut oil

For hosting Batch cooking Blender-free

For: 8 cookiesDifficulty: MediumPreparation: 15 minCooking: 20 min

We all agree that Delacre biscuit tins were the best thing at grandma's house 😅😍 The best ones were the wafers coated in white or dark chocolate! And the sprits were so good too! Not far behind were those with coconut on the chocolate, the Biarritz I think, I should make those as well 😍

Well, today we're here for the sprits! The idea was given to me by someone on Instagram, so I thank them 💕💕 I messed up a few attempts before achieving the perfect result, and I took inspiration from my Danish coffee biscuit recipe which has a similar texture! And now, we're in the clear, it's exactly the sprits of my childhood!

Servings

Ingredients

Cups

-plant-based margarine 75 (g)
-sugar 100 (g)
-plant-based milk 60 (mL)
-all-purpose flour 180 (g)
-vanilla extract 1 (tsp)
-salt 1 (pinch)

-dark chocolate 75 (g)
-coconut oil 1 (tsp)

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Steps

In a mixer, or in a bowl by hand, whisk the margarine and sugar together to get a creamy texture.
Pour in the plant-based milk and vanilla extract, then whisk again to incorporate them.
Add the flour and a pinch of salt and whisk one last time. You will get a sticky and soft dough.
Using a piping bag fitted with a large fluted nozzle, pipe 8 lovely sprits biscuits onto a tray lined with baking paper. Then place the tray in the freezer for 30 minutes. This will help to maintain the fluted appearance.
Preheat the oven to 180°C (355°F).
Bake for about 18 minutes. The edges should start to turn golden.
In a double boiler, melt the chocolate with the coconut oil (it's used to thin out the chocolate). Dip half of each biscuit into the melted chocolate and place them back on the tray to harden in the fridge for 20 minutes. It's ready!

NotesI recommend using a firm margarine, or a plant-based butter! Store your biscuits in an airtight container, in the fridge during summer, at room temperature during winter.