Karen here with a little insight into my thoughts on gift giving! Those that know me, and have received gifts from me, will likely have received a plant (or two, or three) or, my other go to gift, a batch of biscuits and with a snazzy mug. I just like the idea that homemade cookies can be personalised, made according to the person's tastes, and the mug is needed to make it a gift experience. It's a lovely treat to sit down and put your feet up with a nice mug of tea and biscuits for dunking!
This recipe is for the biscuits I chose for my mum's latest birthday. She is a big fan of ginger and white chocolate and of course, you can put almost any flavour combination into a search engine with the word 'recipe' and there will be something. Here is the recipe I found and which I have now bookmarked. I'll definitely be making these again
INGREDIENTS
130g vegan butter
175g soft light brown sugar
1 tsp ginger
1 tsp cinnamon
300g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
A pinch of salt
80ml plant-based milk - I used oat
60g white chocolate chips (or chopped vegan white chocolate)
1 tbsp granulated sugar
METHOD
1 Beat the butter and brown sugar in a bowl with an electric mixer until its creamy.
2 Sift the flour into the mixing bowl and add the ginger, half of the cinnamon, the baking powder, the bicarbonate of soda, and a pinch of salt. Beat until just combined - it will be crumbly at this stage.
3 Add in the milk and mix, then the white chocolate chips and form a dough.
4 Split the dough into 12 balls.*
5 Put the granulated sugar and the rest of the cinnamon in a bowl and roll each ball into this mix*. Put on a lined baking tray, spread out to allow for their expansion.
6 Put the tray in the fridge for at least an hour to firm up.
7 Then preheat the oven to 200C. When the oven is ready, bake the cookies for 10 mins. They will still be soft but they will harden as they cool.
8 Allow your cookies to cool on a wire rack.
*MY EXPERIENCE
I did struggle to form balls with the dough as it seemed too loose. I ended up putting the mixture into a piping bag and piping it onto the tray in little cones. I then sprinkled on the sugar cinnamon mixture. They still cooked perfectly fine and were lovely and soft cookies. Maybe using less liquid next time will make them easier to handle and likely a little crunchier.
The flavour was amazing. I probably put more of the spices in than the recipe stated, I always do, and they were delicious: a kind of white chocolate chai biscuit!
As you can see, they make a lovely present. Of course, I had to sample a few before gifting them. My husband kindly helped too so we can all vouch for their flavour.
I hope that you have enjoyed this blog. Thank you for reading.
Karen x
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