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Vegan scrumptious version of traditional cookies
Made of spelt flour & coconut sugar
These old, traditional, and beyond delicious filled cookies are popular amongst people living on the territory of Balkan Peninsula, especially in the northern territories of Serbia and some parts of Croatia. Those are the lovely and unique cookies that are popular amongst older generations too (they were quite popular at the time my grandmother and mother used to make them for holiday gatherings).
They are simple and easy to make and they might become your favourite holiday cookies. They are crunchy and creamy with the taste of chocolate and hazelnuts, and they are very addictive. In case you have allergy problems you may substitute them with walnuts or almonds. The original recipe requires grinded walnuts but because of allergy reasons I substituted them with ground hazelnuts and they came out perfectly delicious.
For this particular occasion I decided to make a healthier version and to make a small batch (I suggest you make a double batch because they are perfectly amazing). Therefore I substituted white sugar with coconut sugar, and the white wheat flour with spelt flour. The taste came out wonderful and good with a tiny little slight hint of caramel (almost unnoticeable).
No matter if you decide to stick with a healthier version or not – you will definitely like them if you like the taste of nuts (hazelnuts, in this case) and chocolate. You may also use only white wheat flour and white sugar as it is in the old recipe, they will taste wonderful too.
Full recipe with the ingredient list and mold size can be found under the image section in a Pinterest Recipe box. For more recipes and images please visit Instagram and Facebook under the name Naual A. Hansen.
ISHLER CAKES - IŠLERI (VEGAN)
Vegan scrumptious version of a traditional filled cookies
Equipment
- Oven
- Cookie mold (diameter 6 cm)
- Mixer
Ingredients
For the cookie dough (for 12-14 filled cookies):
- 200 gr vegan butter;
- 260 gr of wheat flour (I used half spelt flour and half white wheat flour);
- 100 gr of powdered sugar (I used coconut powdered sugar);
- 1-2 tbsp. of cocoa powder;
- 100 gr of grinded walnuts (I used hazelnuts because of allergy reasons);
- 2 tbsp. of water.
Filling:
- 150 gr of powdered sugar;
- 150 gr of vegan butter;
- 80 gr of dark chocolate (I used 120 gr of vegan nougat);
Chocolate glaze:
- 60 gr of dark chocolate (I used 30 gr of nougat + 45 gr of dark chocolate);
- 50 ml of vegan liquid whipped cream.
Instructions
- Mix butter with powdered sugar until creamy consistency.
- In a separate bowl mix all dry ingredients and stir them well.
- Mix together dry ingredients with butter, add water to it and knead the dough, then let the dough rest for 30 min.
- Roll out the dough (tall 1 cm - 1,3 cm) and cut out cakes (6 cm diameter) and place them on a baking tray covered with a parchment paper. Repeat until all of the dough is used. Bake at 180 degrees Celsius for 12-13 min. Take cookies out and let them cool down.
- Make filling: mix butter with powdered sugar until creamy consistency, then add melted chocolate to it. Mix all well, put in a piping bag with decorative noozles and fill half of the biscuits, cover them with the second halves and set aside.
- Glazing: in microwave melt together chocolate and whipped cream on 30 second intervals, then continue with 5-10 sec. intervals, stirring well between breaks (you can do this step over the stove in a pot making sure that it doesn't burn!). Use the glaze to cover the top of cookies by dipping them into the glaze, then let them rest. Store in a cold place for up to 6 days.
