Teachers day is coming, I always get the little ones to prepare small gifts and cards for their school teachers and staffs on teachers day.
We are running out of ideas this year 😅 as we always try to make something vegan, can keep for a bit longer and homemade. This year, we baked some vegan butter cookies but still feeling that something is missing. 😅 could be due to the fact that I’m using vegan butter so the lack of that milky creamy taste. Nonetheless, it’s still yummy to eat with tea/coffee. So we also included some gryphon teabags in the gift bags. Also I couldn’t resist the cute teacher’s day chocolate sleeves for @rittersport from @thecocoatreessg so we also included a small chocolate in the goodie bags. 🤣
I made a batch with Kenwood stand mixer and another batch with thermomix . Thermomix is much faster for creaming the butter and sugar. 👍🏻
Recipe adapted by @sonianll ‘s crunchy butter cookies
Ingredients:
200g vegan Butter @plantbasednuttelexsg
50g Icing sugar
150g Bread flour
50g Rice flour
1/2 tsp salt
1/2 tsp vanilla extract
Additional ingredients for chocolate version:
1 -2 tbsp Cocoa powder
1/2 tsp of coffee Emulco
Steps (for standmixer):
1. Cream butter and icing sugar till light and fluffy
2. Add in vanilla extract (for chocolate version: add in coffee emulco too) and just gently mix it together
3. Sift in bread flour and rice flour and lightly fold it in till even (for chocolate version: also sift in cocoa powder) – do not over mix for this step.
4. Fill the mixture into piping bags with flower tip and pipe on prepared baking tray
5. Bake at preheated oven of at 160 deg cel for 15-20 minutes or golden brown
6. Cool on wire rack and store in airtight containers.
Steps (for Thermomix):
1. Add butter and icing sugar in mixing bowl and cream it at 2mins30seconds/speed3 till light and fluffy
2. Add in vanilla extract (for chocolate version: add in coffee emulco too) and mix at 15seconds/speed3
3. Sift in bread flour and rice flour and lightly fold it in till even (for chocolate version: also sift in cocoa powder) – mix at 8seconds/speed2.5 do not over mix for this step. Gently mix with spatula for a few times if there’s any big lumps of flour.
4. Fill the mixture into piping bags with flower tip and pipe on prepared baking tray
5. Bake at preheated oven of at 160 deg cel for 15-20 minutes or golden brown
6. Cool on wire rack and store in airtight containers.
