It was my friend Anton’s birthday, but because of the long weekend and my own birthday, I didn’t really have time to make him a cake. Anton loves tea and biscuits, and one of his favourite biscuits are ginger snaps. I was in Melbourne a couple of months ago, and treated myself to a copy of Isa Chandra’s Vegan Cookies Invade Your Cookie Jar. There is a wonderful recipe in there for mollasses gingersnap cookies, which I recommend.
Ever one to needlessly overcomplicate things despite being time restrained, I decided cookies weren’t birthday-ish enough and had to turn them into cookie sandwiches! I made a brown sugar cinnamon filling using the following:
1/2 block of copha, cubed
1/2 cup of dairy-free margarine (I used Sunburst, which is vegan AND palm oil free)
3 cups icing sugar
1/2 cup brown sugar
2 tsp cinnamon
1/4 cup non-dairy milk
1. Zap the copha in the microwave until half-melted. You want the leftover solid bit to be soft enough to blend, but still solid – this can be tricky and is hard to explain. Beat the softened copha until there’s no solid little chunks and it’s basically a smooth paste. If you don’t do this at this step, the chunks pretty much don’t come out and it’s a bad time.
2. Add the brown sugar and cream with the still-warm copha until dissolved. Add margarine and cinnamon and beat until combined.
3. Add icing sugar a cup at a time, and beat until combined. Add milk. If texture is too thin or thick, add icing sugar or small amounts of milk depending on the texture you want.
4. Pipe into your cookies and sandwich with another cookie.