Vegan Matcha Langues de Chat Recipe
I have a studio flat, which I affectionately call the 'Tashbox'. It's a nice little studio, but I didn't really think things through when I invited seven friends over for a hotpot tomorrow. We'll make it work!
One of my friends is vegan so I'm creating a vegan pot for veggies and tofu – which got me thinking about post-hotpot snacks. Enter vegan matcha langues de chat biscuits. As for the cat face icing? I don't have an excuse for that.
Ready? Let's go.
Ingredients:
100g vegan butter
100g caster sugar
90g plain flour
10g matcha
Egg substitute made up to the equivalent of 3 egg whites (I used Orgran)
Pinch of salt
To Decorate (Optional):
Icing sugar, water and drop of food colouring, mixed to a thick consistency
Method:
1. Preheat the oven to 180°C and line a baking tray with nonstick baking parchment.
2. Cream the butter and sugar together, sift and stir in the flour, matcha and salt so you have a thick paste, and gradually stir in the egg substitute until you have a thick batter. Scoop into a piping bag with a round-holed nozzle and pipe long shapes onto lined baking sheets, trying to get them even and spacing them far apart enough to spread (about 3cm apart).
3. Bake for 8–12 minutes or until golden around the edges and pale in the centre, and cool on a wire rack to crisp up.
4. Leave to cool completely before icing.
Enjoy, and have fun.
One of my friends is vegan so I'm creating a vegan pot for veggies and tofu – which got me thinking about post-hotpot snacks. Enter vegan matcha langues de chat biscuits. As for the cat face icing? I don't have an excuse for that.
Ready? Let's go.
Ingredients:
100g vegan butter
100g caster sugar
90g plain flour
10g matcha
Egg substitute made up to the equivalent of 3 egg whites (I used Orgran)
Pinch of salt
To Decorate (Optional):
Icing sugar, water and drop of food colouring, mixed to a thick consistency
Method:
1. Preheat the oven to 180°C and line a baking tray with nonstick baking parchment.
2. Cream the butter and sugar together, sift and stir in the flour, matcha and salt so you have a thick paste, and gradually stir in the egg substitute until you have a thick batter. Scoop into a piping bag with a round-holed nozzle and pipe long shapes onto lined baking sheets, trying to get them even and spacing them far apart enough to spread (about 3cm apart).
3. Bake for 8–12 minutes or until golden around the edges and pale in the centre, and cool on a wire rack to crisp up.
4. Leave to cool completely before icing.
Enjoy, and have fun.
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