Ingredients:
Cookies:
- 225g unsalted vegan butter
- 100g icing sugar
- 1 tsp vanilla essence
- 1 1/2 tsp pandan paste
- 2 tbsp coconut cream
- 3 pinches of salt
- 215g all-purpose flour
- 65g cornstarch
Coconut Caramel Filling:
- 40g sugar
- 100ml coconut cream
- 33g dried shredded coconut
- A pinch of salt
White Frosting:
- 157g icing sugar
- 1 tbsp light corn syrup
- 1 tbsp vegan butter
- 1 tbsp regular soy milk
- 1/2 tbsp coconut cream
Method:
- In a large bowl, mix butter and icing sugar until smooth.
- Add in vanilla essence, pandan paste, coconut cream and salt. Mix until combined.
- Add in sifted flour and cornstarch and mix well.
- Line a large baking tray with parchment paper.
- Transfer cookie dough into a piping bag with a large star tip. Pipe dough into rosettes.
- Bake in a preheated oven at 160°C for 20-25 minutes. Set aside to cool.
Making the Coconut Caramel Filling:
- Add sugar to a pot on medium heat. Let sugar melt completely (do not stir).
- Once the sugar has caramelised, turn the heat down to low and add in the coconut cream. Stir until fully incorporated and mixture thickens.
- Add in the shredded coconut. Mix well. Turn the heat off and set it aside.
Making the White Frosting:
- In a large bowl, add the icing sugar, light corn syrup and butter. Start mixing using an electric mixer on low speed.
- Add in the soy milk and coconut cream. Mix until smooth.
- Use a spatula to fold in the frosting.
Assembling the cookies:
- Layer the bottom part of the cookie with the coconut caramel filling and set aside.
- Layer another piece of cookie with the white frosting.
- Sandwich both layered cookies together. Repeat with the remaining cookies.
- Serve and enjoy!
"As Muslims, veganism has brought us closer to our faith by helping us live a more compassionate, sustainable and healthy lifestyle. It makes us think more consciously about our food choices, the types of products and services we procure, how it impacts others and the environment. We hope our message and actions inspire others to do the same too."
Ryza @theveganmumnson and Nora @javanese_vegan