Mint Chocolate Sandwich Cookies (Vegan)
Mint chocolate sandwich cookies - these delicious vegan biscuits consist of light, crisp chocolate shortbread sandwiched with fluffy peppermint buttercream.
Servings 18 cookies
Ingredients
Cookies:
- 200 g (¾ cup + 2 Tabespoons) vegan block butter slightly softened
- 135 g (½ cup + 2 Tablespoons) caster or granulated sugar
- 80 g (scant 1 cup) cocoa powder (dutch processed)
- ¼ teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon salt
- 230 g (1 ¾ cups + 2 Tablespoons) plain (all-purpose) flour
Buttercream:
- 75 g (⅓ cup) vegan block butter slightly softened
- 150 g (1 ¼ cups) icing (powdered) sugar
- ¼ teaspoon peppermint extract
- ¼ teaspoon vanilla extract
Instructions
- Whisk together the butter and sugar until well combined. Mix in the cocoa powder, bicarbonate of soda and salt; there should be no streaks of cocoa or lumps of butter.
- Add the flour and mix to form a smooth dough. It may seem like too much flour at first but it will come together. You may find it easiest to use your hands to bring it together. Wrap and refrigerate for an hour until firm enough to roll out.
- Meanwhile, line two baking sheets with baking paper and preheat the oven to 180℃/160℃ fan/350℉/gas mark 4.
- Roll the dough out on a lightly floured surface or between two sheets of baking paper to about 4mm thick. Cut out as many cookies as you can with a 5-6 cm round cutter then re-roll the scraps to cut out more cookies.
- Place the rounds slightly spaced apart on the lined baking sheets. Bake for 13-15 minutes until dry to the touch and set around the edges. Allow to cool on the trays for 10 minutes, then carefully transfer to a wire rack to cool completely.
- When the biscuits have cooled make the buttercream. Whisk the butter with an electric mixer until soft then add the icing sugar, peppermint and vanilla extracts. Mix to combine then whisk on high for a good few minutes until very light and fluffy.
- Spread a little buttercream over the bottom side of half of the biscuits. Top with another biscuit and serve. Store in an airtight container.
Notes
- See post above for tips, details and step-by-step photos.
- USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!