Baileys Bourbon Creams

baileys bourbon creams title 1.1
I love everything about Scotland (men in kilts, in particular) but I never thought I would like Scotch. I love me a glass of whiskey, but I’d prefer it to be Irish. However my lovely neighbours refused to accept this and promptly began to instruct me on proper whisky. (Note the absence of the ‘e’.)
IMG_1963
IMG_1941
The best place in Stirling for a dram is The Curly Coo, a quaint and old-fashioned looking pub to which I instantly pledged my allegiance. It’s my regular now. Not that I have the funds to regularly go to the pub, but if there’s anywhere I want to go for a drink, it’s there. The landlady, who has a jarring Queen’s English accent, knows her whisky like the back of her hand and I’m told she has an interesting back story. I guess I’ll need to go back and figure out what it is…
IMG_1957
But if I’m really, really honest… the only whiskey I’ve got in my house is my trusted Jameson. That one will always be my favourite. (Sorry Gemma!)
IMG_1965A note for the Americans and other non-Brits: a Bourbon cream is the most attractive and delightful little biscuit there ever was. You may not call it a cookie. No, it does not contain Bourbon. It’s totally non-alcoholic and surprisingly can often be found to contain no eggs or dairy, just vegetable oils. But it’s never sold with a Baileys cream centre, so I decided to make one. There.
IMG_1956

Baileys Bourbon Creams

  • Servings: makes 18 biscuits
  • Print

Adapted from this recipe by Good Housekeeping.

For the bourbon biscuits:

250g (9 oz)spelt or plain flour
125g (4.5 oz) vegan butter
125g (4.5 oz) soft brown sugar
2 tbsp dark cocoa powder
1 tsp baking soda

Combine the dry ingredients in a large mixing bowl. Add the vegan butter and work it into the dry ingredients by rubbing them together between your fingertips. The end result should resemble wet sand and be moist but not too sticky.

Wrap in cling film and refrigerate for half an hour.

Pre-heat the oven to 180ºC (350ºF). Unwrap the biscuit dough and roll it out on a clean surface. Make it into a rectangle 23cm x 30.5cm (9in x 12in), and about 0.5 cm (0.25 inch) thick. Cut the rectangle in 3 parts lengthways, then cut across them in 2.5 cm (1 inch) intervals. You should have 36 biscuits.

Place them on a lined baking tray and bake for 20-22 minutes.

For the Baileys Cream:

500ml (2 cups) coconut cream
1 tbsp Irish whiskey
3 tbsp soft brown sugar
2 tsp espresso powder

Add all the ingredients to a saucepan and place over medium heat. Give it about 5 minutes for all the ingredients to melt into each other, then stir with a wooden spoon. Remove from the hob and set aside to cool completely. 

Stir in 2 tsp psyllium husk, then place in the fridge to set. It’s best to leave it overnight, but a minimum of 6 hours will do.

Spread about a teaspoon of the Baileys cream onto the bottom side of a biscuit, then press another one on top. Do this for all of the biscuits. If you have any cream leftover, feel free to dip the biscuits into it or eat it on its own as pudding!

What’s one thing you never thought you’d like?

Like what you read here? Let’s keep in touch! Sign up for email updates and follow me on TwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,
thevegancookiefairysignature-2

Sunbutter Cookie Sandwiches with Raspberry Sorbet + French Ebook!

sunbutter cookie sandwiches title yellow
Sunbutter.
Doesn’t that sound tasty to you? I stumbled upon this name when looking for sunflower seed butter recipes; it’s shorter and sweeter than ‘sunflower seed butter’, and it more aptly reflects the delicious flavour of this seed butter.

IMG_1446 IMG_1440
By now you may now how fond of nut butters I am, and I thought it was time to try out seed butters. Pumpkin seed butter is tasty, but green doesn’t really work well in cookies, so I decided to try sunflower seed. The result: sweet buttery bliss.

IMG_1445 IMG_1444
I couldn’t think of a better way to eat these than as cookie sandwiches with a raspberry sorbet from my ice cream ebook. It is now available in French on amazon.fr as The Vegan Cookie Fairy: Glaces Végétaliennes, Divines, Et Sans Sorbetière! I’m chuffed to say that I translated the whole book myself, a task that was both arduous and immensely rewarding.

The days are getting longer, the breeze is cool instead of chilling, it’s time to dust off the barbie and get the family over for weekend lunch parties. How about homemade vegan ice cream to complete the picture?
IMG_1443 IMG_1441      IMG_1448

Sunbutter Cookie Sandwiches with Raspberry Sorbet

Note: coconut sugar has a butterscotch flavour that pairs so well with nut and seed butters. I used the Coconom brand as I received one of their packs in my latest box from The Vegan Kind and I’m very satisfied with it, but there are other brands available online and in health food stores. You can even find some in Tesco in the spices and world foods aisle.

For the sunbutter:

300g (10.5 oz) sunflower seeds
60ml (1/4 cup) melted coconut oil
2-3 tbsp coconut sugar
a dash of cinnamon (optional)

Toast the sunflower seeds in a large frying pan until lightly browned.

Blend all the ingredients in a high-speed food processor until smooth. This should take about 10-15 minutes.

Store in a jar for up to a week. (It might last longer, but not in my house, if you know what I mean.)

For the cookies:

100g (3/4 cup) plain flour
40g (1/4 cup) coconut sugar
2 tbsp ground flaxseed
1/2 tsp baking powder
1/2 tsp bicarbonate soda
2 tbsp soya milk
50ml (scant 1/4 cup) melted coconut oil
2 heaped tbsp homemade sunbutter (see above)

Preheat the oven to 200ºC (400ºF). Line a baking tray with baking parchment (a cookie sheet).

Combine the dry ingredients in a large bowl then add all the wet ingredients. Mix with a wooden spoon, then use your hands (the dough will be tough so your hands are your best tools – and it’s fun).

Roll the dough into a dozen little balls. Press each one flat onto the baking parchment.

Bake for 12-13 minutes. The edges should be a little darker than the centre when done. Cool on a wire rack.

For the raspberry sorbet from my ice cream ebook:
Recipe courtesy of Luscious Books

2 ripe bananas, peeled and chopped into 2 cm slices
100g (3.5 oz) frozen raspberries
100 ml (just over 1/3 cup) agave nectar
125 ml (1/2 cup) almond milk
1⁄4 tsp xanthan gum

Chop the bananas before placing them in a freezer bag. Freeze overnight.

Blend all the ingredients in a high-speed blender until smooth. If the blender is struggling, try adding the ingredients one by one, or pour in just a little bit more almond milk (but only a little!)

Pour the sorbet into a container and freeze for 30 minutes. Take the sorbet out of the freezer, vigorously stir with a spoon, then place back in the freezer. Repeat this process every 30 minutes for a total of 3 hours.

What are your spring and summer plans?

Love and cookies,
TheVeganCookieFairySignature #2