Eastern Promise Cookies

These are named after the old tv advert for Frys Turkish Delight. Looking at them now the adverts are quite bizarre and nothing to do with Turkey! Turkish Delight is a tricky one for vegans as some kinds can contain gelatine or in the case of the Cadbury's it's covered in milk chocolate. The other hidden thing to look out for in the ingredients list is the colouring E120 also known as carmine, cochineal, natural red or crimson lake which is actually made from crushed insects. It is possible to buy brands without it such as the Koksa brand which often crops up near the tills in my local TK Maxx of all places! The cookies are subtly flavoured and ideal as an afternoon pick me up with coffee, Earl Grey or mint tea.


Eastern Promise Cookies

Makes 20

3/4 cup of sugar

2/3 cup sunflower oil

1/4 cup soy milk

1 teaspoon lemon extract

1 tablespoon of arrowroot powder

1 teaspoons of vanilla extract

1 1/2 cups of plain flour

1/2 teaspoon of bicarbonate of soda

1/2 teaspoon of salt

1/3 cup of turkish delight chopped into small pieces

1/3 cup chopped unsalted pistacios

Zest of an unwaxed lemon

Icing sugar for dusting (optional)


Pre-heat the oven to 350f / 180c. Lightly grease your baking sheet.

Mix together the sugar, oil, soy milk, lemon extract and arrowroot for about 2 minutes until it makes a thick caramel.

Mix in the vanilla extract.

Add 1 cup of flour, the bicarbonate of soda and the salt. Mix in then add the rest of the flour and mix to a dough. Fold in the turkish delight and pistacios.

Take a dessert spoonful of the mixture and roll the dough into a ball and flatten to about 2 1/2 inches wide. Place on a baking sheet and bake for 8-10 minutes. Remove from oven and let cool on the baking sheet for a couple of minutes, then remove to a wire rack to finish cooling.

Dust with icing sugar (optional).

Comments

Post a Comment

Popular posts from this blog

Cola de Mono

Image
Colo de Mono (Tail of the Monkey) is a Chilean concoction traditionally drunk ice cold at Christmastime. Obviously their winters are a lot warmer than ours so in the UK it's more suited to this time of year. The Chileans use aguadiente an overproof cane spirit. I use Cachaca 51 which I have in for Mojitos and Caipirinhas. Traditionally made with cows milk, here is my vegan version. Colo De Mono Makes 1 pint Serves 4 2 cups of vanilla soy milk 1/3 cup of caster sugar 1/3 teaspoon of cinammon 3 teaspoons of instant coffee 1/2 cup of spirit* Bring the milk, sugar and cinnamon to a low boil in a pan stirring until the sugar is dissolved. Turn off the heat and stir in the coffee. Leave to cool. Once cool add the spirit and chill in the fridge. It will keep for 2 weeks. Serve over ice or straight up but make it cold. * Spirit - I use Cachaca but have heard that people use tequila too.
Read more

Interview With Lisa Goddard of Lily and Dilly

Image
If you've eaten vegan cake in Manchester City Centre in the last few years then chances are you'll have eaten cake baked by Lisa Goddard of bakery Lily and Dilly . We caught up with Lisa to find out what set her on the vegan baking path! So, Lily and Dilly? What made you set up as an independent bakery and where does the name come from? Having worked as a stop frame animator for 12 years, I was getting rather fed up with short term contracts, so the last time I was made redundant, I decided not to chase work round the country, and if that meant a career change, then so be it. A friend of mine had just set up The Cocoa Emporium as an independent Chocolatier, so I gave her a hand whilst navigating through the benefits system, mostly to get me out of bed on a morning! Doing baking for her farmers market was fun, as it was one of my main hobbies, so when she asked if I fancied getting a little shop  with her, it seemed a nice chance to start something new. We got the shop...
Read more

Growing your own, bargains and a breakfast recipe

Image
I've started sprouting again! In my old flat I used to do sprouting all the time. The flat was in an old 1930's building and had radiators run from a central boiler room and it was always nice and warm. The constant warm temp made sprouting pretty fail safe. Now I'm in a Derbyshire stone house where it's not as warm the results haven't been as great and I gave up trying  but with this very hot summer we are having I thought I would give it another go and I'm glad I have done. As I already have the seeds it kind of feels like free food too! I'm using these sprouts  from A Vogel. This week I've grown alfalfa but pictured is my first attempt from the week before which was a mix of radish, lentil and rocket which grew into lovely peppery tasting sprouts that we used to garnish our bowl meals for the week. These took 4 days to grow and I nearly gave up on day 2 because I could see mold. Luckily I googled and found out that it wasn't mold at all but r...
Read more