This is a post Valentine’s post. Much too late, I know, but I thought these little biccies were worthy of a mention because they salvaged what could have been a complete washout of day.

We had planned to attend a Vegan Valentine’s Buffet at our wonderful local veggie cafe Archie Browns. I was beyond excited because eating out can sometimes be a bit of a headache when you’re vegan – not impossible but challenging. The main issue for me is always going to be the dessert. If you’re not eating at a dedicated vegan/veggie establishment you can basically forget having anything sweet for afters, which is a bit of a downer (esp. on Valentine’s Day) but for me it’s a price worth paying. Why chef’s insist on using dairy products in all puddings is beyond me – not only would it be cheaper to  not use eggs, butter or milk but the results are invariably the same if not better and certainly more healthy.

Anyway, to cut a long story short we got our wires crossed and it transpires the Valentine’s buffet was actually on the Saturday prior to Valentine’s and when we arrived at the cafe, yep, you guessed it, it was in complete darkness. Hmph!

So we trawled every restaurant in Penzance searching in vain for some suitable menu options but we ran into problems because: Valentine’s = set menu = nothing appropriate for us vegans. We ended up at a place where we’d previously enjoyed some great cocktails and lovely pizza – sans cheese, of course – so we thought we’d be in relatively safe hands. Let’s just say the cocktails weren’t half as good and we had to send the pizza back (the first one arrived smothered in cheese and the second was undercooked). We waited an age for both drinks and food, which kinda put a dampener on the evening although things are never that bad when I’m in the best company imaginable.

Luckily for us, I’d decided to whip up a batch of sugar cookies earlier in the day which meant we had something sweet and sugary waiting for us at home. I’m pleased to say they went down a treat and definitely finished the day off on a sugar high, more than making up for the disappointing lack of afters at the restaurant.

I’d stashed half the dough in the fridge, which is how I came to photographing them the following day. The one’s featured here were sampled by my sister in law Michelle and her partner Matt with the verdict being a resounding ‘yum’!

Even if you think you can’t bake, you can make these. Super simple, super sweet and super kind – everything you could possibly want from a (vegan) cookie.

Happy Belated Valentine’s Day!

simple sugar cookies

1 cup plain white flour

1/2 cup granulated sugar

1/2 cup vegan sunflower spread/soy butter

1 tsp baking powder

1 tsp vanilla extract

zest 1 lemon

Pre-heat the oven to 175 degrees celsius/345 fahrenheit.

Cream the butter and sugar in a large bowl using a spatula or an electric whisk until it is fluffy. Stir in the vanilla extract and thoroughly mix.

In a separate bowl combine the flour, baking powder and zest.

Add the flour to the creamed butter and mix until a soft dough is formed.

Shape into a log and wrap in cling film or foil and refrigerate for an hour or overnight.

Tear off small amounts of dough and shape into balls spacing them well apart on a baking sheet, as they will spread in the oven.

Bake for 15-20minutes depending on your oven. Ease them off using a palate knife – they will be a little soft still but that is fine.

Allow them to cool on a rack for at least an hour before glazing – if you are glazing – otherwise they are as lovely warm as they are cooled.

Store in an airtight container for up to a week.

 


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