About the Recipe
Let’s celebrate berries and all things vegan with our Raspberry Rendezvous Cookies! Inspired by the genius Cedric Grolet, these cookies are a fruity, plant-based delight. Get ready to take your taste buds on a sweet journey filled with raspberry goodness – it’s like a party for your mouth! Vegan never tasted so good!
TOOLS
o Mixing bowls
o Baking sheets
o Parchment paper
o Cookie cutters
o Rolling pin
o Blender or food processor
o Small saucepan
(Remember to prioritize safety and use appropriate kitchen tools like oven mitts and pot holders when handling hot items.)
Ingredients
COOKIE DOUGH BASE:
350g plain white flour
¾ teaspoon baking powder
¾ teaspoon baking soda
225g vegan butter
150g cassonade
150g caster sugar
1 tablespoon soy milk
Raspberry Cookie:
50g raspberry purée
A few drops of red food coloring
Vegan white chocolate (optional)
Toppings:
Fresh raspberries
Vegan white chocolate (optional)
Raspberry caramel
100g Sugar
25g vegan butter
50g raspberries
Chia & raspberry jam
150g frozen raspberries
1 tbsp chia seed
1 tsp lemon juice
Preparation
PREPARE THE COOKIE DOUGH:
1. Whisk together flour, baking powder, and baking soda.
2. Cream vegan butter, cassonade, and caster sugar until smooth.
3. Gradually add dry ingredients and soy milk, mixing well. Divide into three portions.
4. Mix the cookie dough with with raspberry purée and a few drops of red food coloring.
5. Shape into cookies and bake a 180°C or 350°F for 14 to 16 minutes, you don’t want it to be to cooked.
TOPPINGS:
Fresh raspberries: Place on top of baked cookies.
Raspberry caramel:
1. In a saucepan, melt sugar over medium heat, stirring continuously until it reaches a liquid brown state.
2. Add vegan butter to the melted sugar, continuing to stir until well combined.
3. Gently fold in the raspberries, allowing them to break down and infuse the caramel with their flavor.
4. Cook the mixture for a few more minutes until the raspberries are fully incorporated, and the caramel has a smooth consistency.
5. Remove from heat and let it cool slightly before using.
Chia & raspberry jam:
1. In a small saucepan, heat the frozen raspberries over medium heat until they start to break down and release their juices.
2. Mash the raspberries using a fork or a potato masher to achieve your desired con-sistency.
3. Add chia seeds to the mashed raspberries, stirring continuously to prevent clumping.
4. Allow the mixture to simmer for 5-7 minutes, letting the chia seeds absorb the rasp-berry juices and thicken the jam.
5. Remove from heat and stir in lemon juice for a bright, citrusy kick.
6. Let the chia and raspberry jam cool to room temperature before transferring it to a jar. Refrigerate until ready to use.
Optional: Vegan white chocolate.
ENJOY:
Allow cookies to cool and relish the delightful blend of raspberry sweetness!