06/11/2024Muffins, brownies, cookies and cupcakes - Desserts
Vegan Spritz
Servings
8
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.
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Vegan Spritz
For: 8 cookiesDifficulty: MediumPreparation: 15 minCooking: 20 min
Ingredients
- -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)
Steps
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.