Reading Time: 2 minutes
- 250 g plain flour plus extra for rolling cookies on
- 1/4 tsp baking powder
- 1/2 tsp salt
- 150 g coconut palm sugar or caster sugar
- 2 linseed eggs (2 tbsp milled linseed and 6 tbsp water)
- 80 ml sunflower oil
- 2 tsp vanilla essence
- 100 g dark chocolate
- 100 g vegan white chocolate
- 50 g freeze dried strawberries or raspberries
- 50 g chopped nuts
Pre heat oven to 180 C.
Put the flour, baking powder, sugar and salt in a bowl. Mix.
Mix linseed egg, oil and vanilla in a separate bowl. Then add to the flour, baking powder, sugar and salt. Mix well (you can also do this with your hands).
Sprinkle some flour on your kitchen surface. Roll out the dough to about 3mm thick. Add extra flour if dough is still too wet.
Cut the dough into heart shapes or shape of choice using a cookie cutter.
Place the cut cookie dough on a baking tray with baking parchment. Cook for 10-12 minutes. They are ready when they have just a very slight browning to them. Don’t worry if the cookies are still a little soft in the middle – they will harden out of the oven.
Once cooked, put the cookies on a cooling rack. Once cool they can be decorated.
Place a glass bowl over simmering water, and put chopped white or dark chocolate in the bowl to melt.
Once melted, dip halve a cookie into the chocolate and immediately sprinkle with the dried fruit. You can also sprinkle with chopped pistachios if desired.
Repeat process with the other colour chocolate on the rest of the cookies. Or you can use both colour chocolates on one cookie and make patterns using a toothpick.