Melting Moments make for such an impressive sweet treat, and although time consuming, are really easy to make. You can experiment with different jam, buttercream and cookie flavours, but for me, nothing beats a classic shortbread, a buttery filling and a sweet jam. Be sure to enjoy in moderation!
Biscotti is such a versatile snack, once you have a basic recipe you can mix and match a whole variety of flavours and fillers. More importantly, perhaps, you can make them days in advance and they still taste great. This version is low in sugar, but if you’d prefer a sweet recipe you can switch out the rice malt syrup for a desired about of sugar.
Any sentence that combines the words, ‘healthier’ and ‘chocolate chip cookies’, is a sentence that should be uttered as much as possible. This recipe makes a lovely, soft cookie that is free of egg and oil, and is low in sugar. As vegans we obviously don’t eat cookies with a glass of milk, so why not try with a nice big cup of homemade, soy chai!
Crumbly cookies are so satisfying to eat, if not a little messy for someone (me) who eats as though it were going out of fashion. I designed these cookies to somewhat resemble a shortbread, but with less messy consequences and more maple goodness. I used both rice malt syrup and maple syrup, as maple syrup is too thin to be used alone in this recipe. You could also substitute the rice malt syrup for honey (if you’re not a strict vegan) or another thick liquid sweetener. Must be eaten with tea.