It’s Meatless Monday!
As we continue to campaign for a ban on farmed animal cages, live exports, and the salmon farm expansion in Scotland, we’re always thinking about how to promote a more animal-friendly lifestyle that we can all incorporate into our busy lives. On the first Monday of every month, we’re going to collaborate with a Scottish business to share with you some of their plant-based products, as well as reveal one of their speciality recipes that you can try at home!
Like most people, my partner and I celebrated our birthdays this year from the comfort of our home as we adhered to the COVID-19 guidelines. We both got each other a box of custom-made cupcakes from the incredible Vegan Cakes Edinburgh, and it’s safe to say they brightened our lockdown celebrations! Business-owner Sarah is incredibly talented and has a wide range of flavours and designs for you to choose from. Her creativity matches her skills as baker, as each cake is not only beautiful, but also delicious!
Check out these unicorn cupcakes Sarah made for my birthday last week. The cupcake box included a selection of oreo, red velvet and white chocolate and raspberry flavours!
As you can see, Sarah’s bakes are a force to be reckoned with, and I couldn’t recommend her business enough! For this month’s Meatless Monday, Sarah was kind enough to share with us her recipe for vegan white chocolate and lemon cookies – perfect for you to indulge in over the festive period.
Vegan lemon and white chocolate cookies
Makes around 8-10 cookies
1.5 teaspoons of egg replacer powder (found in most supermarkets in the “free from” section)
1.5 tablespoons warm water
115g vegan butter (use block rather than tub if possible, at room temp)
75g caster sugar
85g demerara or light brown sugar
zest of 1 unwaxed lemon
½ teaspoon of lemon extract
200g plain flour
1 teaspoon of baking powder
½ teaspoon of bicarbonate of soda
75g of free from white chocolate chips/chocolate buttons/chopped up white chocolate plus more for drizzling
- Preheat the oven to 170 degrees Celsius. Line a baking tray with baking paper.
- In a cup, whisk the egg replacer and warm water with a fork until frothy.
- In a mixing bowl, cream together the butter and sugars for around 3 mins. Add in the lemon zest, lemon oil and egg replacer and whisk for another minute.
- Over the same bowl, sieve the flour, baking powder and bicarbonate of soda and add in the chocolate.
- Using a wooden spoon or your hands, mix all ingredients together until the mixture becomes a soft dough.
- Roll pieces of the dough into balls, around the size of a golf ball and place on the baking tray, giving a few inches around each one because they spread out in the oven.
- Place the baking tray on the middle shelf in the oven for 11-12 minutes.
- Remove the cookies and bang the baking tray on a counter to flatten the cookies slightly.
- Leave the whole tray to cool on a wire rack. Once the tray has cooled, transfer the cookies onto the wire rack.
- Optional: decorate with melted white chocolate, drizzled over the top of the cookies.
- If you only want to eat a few cookies at a time, you can keep the rest of the cookie dough in the fridge for a week and bake a few cookies at a time. You can also freeze the cookie dough for 1 month.
- Cookies are best enjoyed within 2-3 days. Store them in an airtight container for best freshness.
- To ensure your cookies are vegan, use unwaxed lemons, as waxed lemons can contain crushed insects (called Shellac)
- If you want your cookies to be perfectly uniform in size, you can weigh them out at 65-70g per cookie prior to rolling in a ball. You can also use an ice cream scoop to measure equal portions.
- Need more cookies? Double your mix!
Check out Sarah’s Facebook Page if you’d like to see some more of her delicious creations or order some cake.