Espresso Cookies – The Bite-Sized Caffeine-Free Kick For Kidults
We’ve been baking up a storm here at Knowrish Well and are so excited to share our latest creation with you all, Espresso Cookies. We’ve combined our favourite morning pick-me up (Shroom Brew, of course) with doughy gluten-free goodness to create a cookie for grownups that still satisfies the child within. It’s coffee-like taste paired with adorable frosting and sprinkles gives you the best of best worlds, so you can regress and indulge one bite at a time.
Now we were going to say, try your best not to eat the dough before it makes it to the oven, but since salmonella isn’t an issue here, who are we to tell you what to do? Unless you prefer your cookies, well, cooked, go for gold! The perks of being vegan, right? ;)
These cookies are good for any occasion, but especially when you’re feeling crumby. For real, we reckon there is nothing better than the smell of freshly baked goods to turn a frown upside down. Breathe it in, baby!
If you whip up a batch, be a smart cookie tag us in your pics so we can see how you got on @KnowrishWell #KnowrishWell.
-85g of vegan butter
-100g of golden caster sugar
-4 tablespoons of dairy-free milk (I use unsweetened almond)
-1 teaspoon of vanilla extract
-250g of self-raising gluten-free flour
-1 teaspoon of Shroom Brew
-1 teaspoon of bicarbonate of soda
-1 teaspoon of baking powder
Step 1- Preheat your oven to 175 degrees c and line a baking tray with baking paper.
Step 2- In a mixing bowl or stand mixer, whisk the butter and sugar together until smooth.
Step 3- Add in the dairy-free milk and vanilla and combine.
Step 4- Add in the flour, shroom brew powder, bicarbonate of soda and baking powder and mix until a dough forms.
Step 5- Roll about 2 tablespoons of dough into balls, place onto the lined tray and press down with the palm of your hand to flatten slightly.
Repeat for all of the cookies.
Step 7- Once baked, remove them from the oven and allow them to cool. As they cool, they will crisp off.
-120g of vegan butter
-380g of icing sugar
-1 teaspoon of vanilla bean paste (You can use extract)
-1 teaspoon of dairy-free milk (if needed)
-¼ tsp Shroom Brew Powder
Step 1- Cream the butter in a bowl on a low speed until creamy.
Tip- when using an electric hand mixer, always avoid ceramic bowls as the hand mixer can mark & chip the bowel.
Stainless steel & plastic bowls are great to use.
Step 2- When your butter is smooth, add in the icing sugar and vanilla paste or extract.
mix together until fluffy & fully combined.
Add in a splash of dairy-free milk if the mixture is too thick.
Step 3- Transfer the buttercream into a piping bag fitted with your chosen nozzle and start frosting.
This buttercream will firm up at room temperature or for a more firm texture place in the refrigerator for 15 min.