These cookies are vegan! Ok, here’s the deal: I’m not vegan, the people that live in my house aren’t either. I actually only know two vegans personally (i.e, in real life) – one is Tom, the boyfriend of my cousin &the other is Caz, a good friend of mine. But I just don’t see why specialised baking has to be an issue, which means I’m all up for experiments in vegan, egg-free, coeliac or diabetic baking. This is the first recipe that I’ve made for this blog that I consciously tried to make vegan. Maybe the next time me and Caz hang out in the day-time, I’ll take him some of these cookies. You could make these with any kind of dried fruit, but I went for cranberries and blackcurrants because that’s what I had in the house.
Oh, please make sure the margarine that you’re using is deffo vegan, because there’s some confusion about this. If you don’t need them to be vegan, though, this isn’t so important, obviously =D
This recipe will make about a dozen medium-sized cookies.
Ingredients:
- 115g margarine
- 45g white granulated sugar
- 120g demerara sugar
- ¼ teaspoon vanilla extract
- ½ teaspoon orange extract
- tablespoon water
- tablespoon golden syrup
- 35g self-raising flour
- 65g rolled oats
- 45g dried cranberries
- 35g dried blackcurrants
Preheat oven to 170°C/325°F/gas mark 3. Line a baking sheet or two regular baking trays.
Beat together the margarine, sugars and extracts until fluffy. Add the water and syrup, then beat until combined.
Stir in the flour and oats, then fold in the dried fruit. Drop spoonfuls of the mixture onto the baking sheet or trays, leaving a gaps of a couple of inches between each one.
Bake for about 10-15 minutes, until the cookies are golden and the edges of each cookie is beginning to darken. The cookies should look quite runny when you first take them out, but they will set to a lovely chewy texture when left to cool.
