Make These Vegan Biscoff Cookie Sandwiches Right Now! #veganuary | Cupcake Jemma

[Music]hello and welcome to crumbs and oils inSoho and it’s January which means for alot of people they are doing the Gambianyou might be one of those people whohave cut out all dairy and meat fromyour diet just for this month just totry it out and if you have then you’regoing to be needing some more veganrecipes and we do loads here at the shopall of which are delicious and one of myfavorite things is the vegan fiscalcookie sandwich which is delicious butwe don’t have any of them on the counterjust yet because Sally needs to go andmake them so Sally yeah you’re gonnamake me some and we’re gonna make theseguys um sure all right come on let’s goupstairs ohokay so vegan bisque of cookie sarniesthese we’ll start with a cookieobviously and just because they’re vegandoesn’t mean they have to have any kindof weird and wonderful ingredients theseare really really simple and easy we’regonna start with two types of sugarwe’ve got castor sugar and some lightbrown sugar and that’s just gonna add anice caramel flavor and it’s gonna helpkeep our cookies chewy so you put thehundred grams of those into a bowl andinto that we’re going to add 75 mils ofcold water and 120 mils of sunflower oilyou can use vegetable oil as well andsome flour just has a bit of a cleanertaste and bit of vegetable oil istotally fine so pop that into your bowland one last thing a teaspoon of vanillaextract and of course good-qualityextract not essence do try and find agood one because it really does make adifference to your cake or biscuit we’rejust going to stir those together verygently just to combine them and oncethat’s all combined we can add our dryingredients and I’ve got 300 grams ofplain flour and then we’re going to addhalf a teaspoon of salt along with afull teaspoon of baking powder andthree-quarters of a teaspoon ofbicarbonate of soda and then all we needto do now is stir those together youdon’t want to beat it too much justgently fold it in until it’s one nicesmooth consistent dough[Music]well if you’ve got a nice smoothconsistent dough it’s time to let itchill out and we’re going to put it inthe fridge preferably overnight ifyou’ve got time but if not a couple ofhours will do that’s just going to allowthe gluten to relax and you’re going toget a much cleaner smoother cookie doughand I’ve already got some in the fridgethat was made yesterday so it’s perfectfor us to use now so we can startmeasuring out our cookie dough and we’regoing to go for thirty ground balls andI’m just putting those in a tray becausewe’re going to freeze these about tenminutes before baking just to preventthem from spreading as much as possible[Music]so we’re gonna put those in the freezerfor ten minutes and then we’ll come backand get them in the oven[Music]okay so I’ve got a baking sheet hereI’ve got these nice Silpat nonstickfinger jokes and but you can just put onsome grease proof paper and I’m gonnaspace the cookies out quite a bitbecause they are going to spread butthey’re not huge so you don’t need to gotoo crazy on the spreading out and thenwe’re going to put them in the oven at170 degrees C that’s with a fan andwe’re gonna bake them for 12 to 15minutes until they’re nice and golden onthe outside[Music][Music]okay so we’re going to fill our cookieswith buttercream but obviously these arevegan so we can’t use actual butterinstead we’re going to use a combinationof some sunflower spread and some trackswhich is shortening I think in Americait’s called Crisco correct me if I’mwrong and we’ve got 75 grams of each ofthose and we’ll start by putting them ina bowl and whipping them up[Music][Music]just like our regular buttercream wewant to whip this up so it’s nice andfluffy to prevent it from having thatkind of waxy consistency and they’rekind of shortening and just have atendency to do that so be patient andjust let this whip and I’m using my handmixer for this it’s such a small amountof icing if you use the stands mixerit’s just too big it’s never going towhip it up so it’s really handy to havea hand mixer and now you can see that’snice and kind of white and fluffy so wecan go in with our icing sugar and intotal I’ve got 400 grams and I’m goingto add it in two stages giving it a goodbeat between each addition now if youricing feels a little bit stiff we canloosen it up but obviously don’t usemilk because this is veganizingso I’m using a soya milk but you can usecoconut or oats or any other milkreplacements and then just add a littlebit at a time until you get theconsistency that you want that’s lookingpretty good but we want to make thisfiscal flavoured so I’ve got some bisqueup spread here at home which isspeculoos or Lotus I’m going to putabout 50 grams in there so it’s about anice big kind of spoonful and the bestthing is that this is already vegan it’sa it’s a miracle because this stuff isamazingso just beat that into the ice cream andthen it’s made[Music]so once your buttercream is made we justneed to wait about three or four minutesfor our cookies to bake cool down we’llcome back and we’ll get sandwiches[Music][Music]okay our cookies are out of the oventhey’ve cooled down I’ve got everythingwe need but our icing Misgav chocolateoh hi jammer great we’re about to fillthem and you’ve got an apron on I happento just have an apron on so why don’tyou give me a hand okay though first ofall we need to put a nice ring of thisicing around our cookies so if you wantto fill up my piping bag perfect that’splentyso we’ll just snip off the end thatcentimeter so voilaeveryone laughs madam okay once allright you get piping and in the middleof your ring I’m gonna put a nice bigdollop of some biscuit bread[Music]lovely so now on with their lids not toomuch pressures we don’t want the icingto splurge out the edge too much what’snextwe need to dunk half of them inchocolate I mean you could leave themhere but why when you’ve got somechocolate so we’ve got some 50%chocolate here dark chocolate but youcan use whatever topping you likeand we’ve also put in a little bit ofcocoa butter which just means you don’treally need to temper the chocolatewhich means it’s not going to bloom butcocoa butter is quite an odd ingredientso you could put a little bit of oil inthere and or just melted chocolateabsolutely fine so you go ahead and dunkyour cookies in that so just half of itall right[Music]those look amazing but if you just passme that bowl of crumbs yeah unto her ontop of the chocolate we’re just gonnaadd a little sprinkle of some biscuitcrumbs there we gothey look amazing and they’re vegan butthat’s still absolutely delicious but Imean there’s only one way that we’regonna find out that isn’t it I mean yeahthis is this would have been a lot lessmessy had these had time to sort of setand do their thing but I can’t wait forthat what would be the fun in mergedlet’s get messy let’s get it okay herewe goI’m gonna take this one goodness mewell good there I can confirm that eventhough this is happening this cookie isabsolutely delicious they are they’rekind of chewy they taste you and you’dhave no idea if you weren’t vegan thatmeans I’m a vegan so no you wouldn’t wayto make them vegan or not and and we’vegot loads of other vegan recipes on thechannel so we’ll make sure to put themin the description box it’s at the rightbox that is on the right box fabulousand Gemma’s gonna continue eating 50 butwe’ll be back next week with anotherrecipe video for you last know how youget on with these in the comments boxbelow and if you’ve got any other ideasof what we could make fit might be veganwe’d love to find out so see you latersorry about this lighting up[Music]