After toying around the idea of a simple sandwich cookie -- the following took place. A rich, complex, nutella-like center between relatively plain shortbread rounds. The results were tasty, I may make a few adjustments in the future though . . .
Shortbread
preheat oven to 275, line a baking pan with silpat or parchment paper
1/4 c. sugar
1/2 c. Earth Balance
1 1/2 tsp. egg replacer (mixed w/ 2 tbsp. water)
1 tsp. vanilla
1 c. flour
- creme Earth balance, sugar, vanilla and egg replacer until all ingredients are incorporated and batter is creamy in consistency. Mix in flour in heaping tablespoons. Do not overmix! Gently scoop batter onto parchment and refrigerate for 1 hour or up to 2 days. When ready to bake, generously flour a surface to roll dough into 1/4 to 1/2 inch thickness. Use a scotch glass or small cookie cutter to cut into circles (you could do any shape you like, hearts would be adorable). Bake for 11-12 minutes and let cool on wire rack. When cooled, smear a teaspoon of hazelnut mixture and place another cookie on top. Delicious with tea.
Hazelnut Shmear
1 1/2 c. hazelnuts (toast in oven for approximately 10 minutes in 300 degree oven)
7tbsp. oil
1/4 tsp. salt
2 tbsp. cocoa powder
2 tbsp. powdered sugar
2 tbsp. sugar
2 tbsp. soymilk powder
put all ingredients into a food processor and blitz until smooth paste is formed. This chocolatey yummy paste is good with fruit, as a layer for chocolate cakes, sandwiched between cookies or straight from the spoon. It is very naughty!
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