Vegan matcha cookies (Spookified)

It’s October and I absolutely adore Halloween. So I’ve taken this amazing recipe for matcha cookies and given them a Halloweenie upgrade. (Which is just icing them Halloween themed to be honest)

These cookies come out perfect for royal icing. I have updated my royal icing recipe below which makes it a bit more stable.

What you’ll need:

200 g                    cake flour (you can also use gluten free flour alternatives)

100 g                    white sugar

4 tsp                     Matcha powder

1 tsp                     baking powder

½ tsp                    salt

110 g                    coconut oil, melted

60 g                      plant milk of your choice (I used almond)

1 tsp                     vanilla essence

¼ tsp                     almond essence

For icing:

500 g                    icing sugar

¼ cup                    warm water

¼ cup                    Ograns egg replacer powder

¼ tsp                    vanilla essence

2 drops                almond essence

2 TBS                    lemon juice

How to do it:

1. In the bowl of a stand mixer, toss in all the dry ingredients and give it a mix using a hand whisk just so it’s mixed evenly.
2. In a jug add all the wet ingredients and stir with a fork.
3. On the lowest speed of the mixer (use a paddle attachment) pour in the wet ingredients until everything is incorporated.
4. Do not over mix! Just mix until it is all combined.
5. Take the dough out the mixer, roll it up in cling wrap and leave to rest in the fridge for an hour.
6. Preheat your oven to 180℃
7. Take out the cooled dough and roll it out, about ½ cm thick. This dough is a bit sticky, I rolled mine out with a plastic rolling pin with a little coconut oil on the surface. I don’t like to use flour with this one because it changes the consistency.
8. Cut out what ever shapes you desire and place on a baking tray sprayed with a little non stick spray.
9. Here you can cook them as is, or place in the fridge for 5 minutes or so to cool the dough down. It helps reduce spreading.
10. Bake the cookies in batches if your oven is small (like mine). Between each rolling place the extra dough in the fridge to keep cool.
11. Bake the cookies for 10 minutes, you should see a little bit of brown on the bottom, don’t worry if they look soft, they will harden as they cool.

For the icing:

1. Place all the icing sugar and the egg replacer in the bowl of a stand mixer with a paddle attachment.
2. Add the essences and the lemon juice, start mixing on slow speed. Add the water just a tiny bit at a time until the icing comes together.
3. When it looks thick and chunky beat on high speed for 4-5 minutes until everything is mixed together.
4. If your icing is too thick add a tiny bit of water at a time while mixing on slow. A little water goes a long way so be careful.
5. When your icing has a good piping consistency, you can colour and decorate as you wish. But it’s October so make them spooky x.

Thanks for reading, and if you give this a try drop me a message and let me know how it turned out.

Or you can tag me in your creations on Instagram @flightoffancyfood or on Facebook @ninabakesstuff.

If you fancy trying something else to satisfy that sweet tooth, how about:

• Matcha and lemon sticky buns
• Peanutbutter and chocolate popcorn bars
• Chewy choc chip cookies

Love and health to all of you,

xx

N