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.