Makes approximately 40 cookies
Valentine’s Day is this Saturday, guys! Whether you choo choo choose to celebrate it or not, we can all agree that any opportunity to eat treats is a gooden. These heart-shaped cookies are pretty basic but with a drizzle of colourful icing, they’re sure to make an impact on your crush. Anybody got Leonardo DiCaprio’s address? No? Okay, I guess I’ll eat them alone.
- 1/2 cup vegan margarine (I used Nuttelex)
- 1 cup caster sugar
- 1 tablespoon almond milk
- 1-2 teaspoons vanilla extract
- 2 1/4 cups plain flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 2 cups icing sugar
- 2 tablespoons cornflour
- 1 teaspoon vanilla extract
- 3 tablespoons almond milk
- Pink and red vegan food colouring
- In an electric mixer, cream the vegan margarine and caster sugar before adding the soy milk and vanilla extract.
- With the mixer on low, sift in 2 cups of flour, baking powder and salt.
- Once a dough is formed, remove from the bowl. Wrap tightly in cling wrap and place in the fridge for an hour.
- Preheat the oven to 180°C and line two baking sheets with baking paper.
- Remove the dough from the fridge. Cut in half and return the remaining dough to the fridge.
- Grab a piece of baking paper and sift some of the leftover flour onto it.
- Place the dough onto the baking paper, then cover with another piece of baking paper.
- Roll out to about .5cm within the sheets of baking paper before cutting your shapes and gently laying 2cm apart on the baking trays. Repeat with the remaining dough.
- Bake in the oven for approximately 15 minutes or until the edges are golden. Remove and allow to cool completely.
- Make the icing by whisking together the icing, cornflour, vanilla and almond milk. Split the batch in half and add the food colouring to make one red icing and one pink.
- Using a piping bag with a very small hole, drizzle the cookies with the icing and allow to set completely before serving or packaging.