Vegan cookies & cream cake Fairy wand biscuits
Make this bake for any children or adults with allergies or intolerances, or those following a dairy-free diet.
SERVES 16 PREP 30 mins COOK 35 mins EASY V ❄ un-iced
150ml sun lower oil, plus extra for the tin
200ml dairy-free milk (we used oat milk)
1½ tsp white wine vinegar
1 tsp vanilla extract
120g dairy-free yogurt (we used coconut yogurt)
225g light brown soft sugar
200g self-raising lour
70g cocoa powder
1 tsp baking powder
½ tsp bicarbonate of soda
For the icing and decoration
150g crème- illed chocolate sandwich cookies
150g vegan spread
1 tsp vanilla extract
275g icing sugar
1 Oil a 20 x 20cm baking tin and line the base and sides with baking parchment. Heat the oven to 180C/ 160C fan/gas 4. Combine the oil, milk, vinegar, vanilla and yogurt in a jug. Mix the sugar, flour, cocoa powder, baking powder, bicarb and a pinch of salt together in a bowl.
2 Pour the wet ingredients into the dry and mix until there are no pockets of flour remaining. Tip the mixture into prepared tin and level the surface with a spatula. Bake for 35 mins, or until a skewer inserted into the middle of the cake comes out clean. If any wet cake mixture clings to the skewer, return the cake to the oven for another 5 mins, then check again. Remove from the oven and leave to cool completely in the tin.
3 Set half of the cookies aside for decorating later. Bash the rest with the end of a rolling pin or blitz in a food processor to chunky rubble. Beat the spread, vanilla and icing sugar together using an electric whisk until fluy, then gently fold in the crushed cookies until combined.
4 Put the cake on a board. Spread over the icing. Halve or crumble the rest of the cookies and use these to decorate. Cut into squares. Will keep in an airtight container for four days.
GOOD TO KNOW vegan
PER SERVING 391 kcals • fat 20g • saturates 7g •
carbs 49g • sugars 35g • ibre 2g • protein 3g •
salt 0.5g
MAKES 12 15 PREP 40 mins plus chilling and setting COOK 15 mins EASY V ❄ unbaked dough
175g softened butter, plus
extra for the tin
100g golden caster sugar 250g plain lour, plus extra
for dusting
1 egg yolk (freeze the white
for another recipe)
½ tsp vanilla extract 250g icing sugar sprinkles of your choice,
to decorate
You’ll also need star-shaped biscuit cutter 12 15 cake pop or lolly sticks coloured ribbons (optional)
Tip the butter, caster sugar and flour into a food processor with a pinch of salt. Blitz until the mixture looks sandy. Add the egg yolk, vanilla extract and 1 tbsp cold water, and blitz again until the dough clumps together. Tip onto a surface and knead briefly until all the flour is incorporated. Shape into a disc, wrap and chill for 30 mins, or up to two days. Will keep frozen for two months. If chilled for longer than 1 hr, leave at room temperature for 10 mins before rolling out.
Line two baking trays with baking parchment. Heat the oven to 180C/ 160C fan/gas 4. Roll the dough out on a lightly floured surface until it’s a little thicker than a £1 coin. Stamp out stars using the cutter, then carefully lift onto the baking trays and gently push a lolly stick into the base of each. Bake for 12-15 mins until golden at the edges (you may need to do this in batches). Cool on the trays for 5 mins, then transfer to a wire rack to cool fully.
Combine the icing sugar with 2-3 tsp water to make a thick icing. Spread this over the biscuits, then scatter with sprinkles. Leave to set for 1 hr, then tie ribbons around the wands, if you like. Best eaten within 24 hrs, but will keep in an airtight container for three days.
PER SERVING (15) 254 kcals • fat 10g •
saturates 6g • carbs 38g • sugars 25g •
protein 2g • salt 0.2g
ibre 1g •