Tuesday, 15 April 2008

Testing, again, and Cookies, again.

I'm not sick of it yet, good thing as there's loads more recipes to come for testing from Isa and the PPK Test Kitchen - are you?

This one we had for dinner as a starter alongside some leftover soup - Samosa Mashed Potato Pancakes, and I must say they were very tasty. H especially really liked them and we could have got through a great deal more of them!
Now the cookies. R has really gotten into the whole "making cookies with Mum of an afternoon while Baby M is asleep and M is at school" thing, she asks for it every day. We don't do it every day but it doesn't stop her asking. I made some more grown up flavoured cookies with her today, which she likes too, and they turned out really well.
Chocolate and Ginger Cream Cheese Cookies
Makes 22

1/3 C Soymilk
½ t Apple Cider Vinegar
5 T Vegan Cream Cheese*
¾ C Sugar
2 T Ground Flaxseeds
1 ½ C Plain Flour
¾ t Baking Powder
½ t Baking Soda
¼ t Salt
½ t Ground Ginger
½ C Chocolate Chips
½ C Crystalised Ginger – chopped

-Preheat oven to 375F and prepare your baking sheets.
-In a small bowl combine the soymilk and ACV, allow to curdle.
-In a large bowl cream together the cream cheese and sugar. Once well combined add the flaxseeds and soymilk mix.
-Sift in the dry ingredients, mix to just combine, and then fold in the chocolate chips and ginger.
-Using damp hands scoop dough into balls about the size of a Loonie (which is about an inch I guess) and place on your baking sheets. Flatten with the back of a dampened fork.
-Bake for 10 minutes until bottoms golden and tops just lightly coloured.
-Cool on rack.

*eg; Tofutti Better than Cream Cheese. Sub Margarine if you don’t have - I just have some as I'm using it in a dinner experiment tonight.

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