So now Bake Off is over and I’ll have to find a new way to occupy my Tuesday evenings. Any suggestions?
When it came to the bakes this week, I was almost left without choice – which is sad as it’s the final! Sam and I don’t have a freezer (or a microwave but that’s another story) so making entremet was a bit out of the question. Besides, I baked a peanut butter and chocolate entremet for the #bakeoffbakealong 3 years ago.
I most wanted to do the 3 breads challenge, but as Sam was away shooting a wedding Friday through Sunday, I knew that I shouldn’t try to tackle eating 3 loaves of bread by myself. Because I would do it. I don’t believe in throwing away bread, but a rational part of my brain knew that it couldn’t be good for my body to do that.
Which left me with only the iced biscuits. A rather blasé way to end 2017’s #bakeoffbakealong.
But in a way, that seems fairly fitting. I found most of the contestants really uninspiring this year, and I still believe that Yan, Julia and Liam went home far earlier than they should have done.
Now after all my complaining, the biscuits that I made were deeeelicious. Seriously good. They had a great snap just like Prue demanded and the flavour was excellent. Also, vegan royal icing was much much better than normal royal icing. It’s easier to use and it hardens faster. I’d recommend it to everyone regardless of your diet.
My piping isn’t quite as neat as I would like, but I didn’t have a small enough tip to do truly fine lines. And in typical Amanda #bakeoffbakealong fashion, I certainly wasn’t going to buy one. So I made do.
Vegan Iced Ginger Biscuits
Ingredients:
For the biscuits:
175g of flour
2 teaspoons of ground ginger
1 teaspoon of ground cinnamon
1 teaspoon of baking powder
60g of of dairy-free butter
90g of brown sugar
1 tablespoon of sunflower oil
2 tablespoons of golden syrup
For the frosting:
1/4th cup + 2 tablespoons of chickpea water (aquafaba)
4 cups of powdered sugar
1 teaspoon of vanilla
Instructions:
Mix the flour, ginger, cinnamon and baking powder into a large bowl. Add in the butter and rub it in with your fingertips. Once it resembles breadcrumbs, stir in the sugar.
In a separate bowl, whisk together the oil and golden syrup. Slowly whisk it in to your flour mixture. It won’t really look like dough yet, but then bring the dough together by hand and kneed until smooth.
Refrigerate your dough for 15 minutes.
Preheat your oven to 170 C. And line two baking trays.
Roll out your dough between two pieces of baking parchment. `Then cut out whatever shapes you desire and place them on your baking sheets. Refrigerate for a further 15 minutes.
Bake your cookies for around 12 minutes and then let them cool before icing them.
To make your icing, whip the aquafaba until it’s foamy and then add in your sugar and vanilla. I’d put a kitchen towel over the mixer so sugar doesn’t go everywhere.
Continue to mix on a medium-high speed until the mixture is thick and glossy, which is about 5-7 minutes.
Then ice your biscuits as desired.
How do you all feel now that Bake Off has ended for the year?
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