The Vegan Baker: Soft Cinnamon Cookies
Home » Blog » Miyuki McGuffie » The Vegan Baker: Soft Cinnamon CookiesThis week blogger-baker Miyuki McGuffie tries her hand at an American classic and ends up with something else altogether!
This recipe is adapted from a recipe for Graham crackers, most notably used to make the classic American campfire treat, S’mores (a Graham cracker sandwich, filled with chocolate and toasted marshmallow).
With apple sauce used as a replacement for eggs, my crackers turned out more like cookies. Soft, yet dense, they are a lot like digestives, and thus perfect with a cup of tea, coffee or hot chocolate. I also think they’d go pretty nicely crumbled over vanilla ice cream.
When following this recipe, the apple sauce and baking soda (listed together) replaces the egg and is to be treated as a wet ingredient.
For the original recipe and a history of the graham cracker, visit Keepingfoodtrue.
Soft Cinnamon Cookies
- 1¾ c wholemeal flour
- ½ c regular flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 6 tbsp cold margarine or vegetable shortening
- 1/3 c maple syrup (or honey, though strictly speaking, honey is an animal byproduct and therefore not vegan, although some vegans do consume it)
- 2 tbsp molasses
- 2 tbsp milk alternative (I prefer soy as it’s thicker but other milk alternatives are fine)
- 1 tsp vanilla extract
- ¼ c apple sauce mixed with ½ tsp baking powder (for info on egg replacers visit ecoamico.wordpress.com)
- White or raw sugar and cinnamon to sprinkle on top
Whisk together dry ingredients.
Using a knife, pastry cutter or your hands, combine the margarine or shortening into the dries until it resembles a coarse meal.
In a separate bowl, whisk the remaining wet ingredients together.
Add wets to dries and mix until just combined.
Turn the dough out onto a floured surface and pat into a rectangle about 2.5cm thick.
The dough will be a little crumbly at this point but that’s okay, just press the cracks together gently.
Flour lightly if needed and roll the dough, keeping its shape, to about 1cm thick.
Refrigerate for 30 minutes.
Preheat oven to 180°C.
Cut the dough into even rectangles (or any shape using a cookie cutter) and pierce with a fork. I sprinkled my cookies with cinnamon and sugar before baking but you can do it afterwards if preferred.
Bake for 20–25 minutes or until slightly puffed and browned.
Mon August 09, 2010 @ 12:33 PM
