Ingredients
Scale
- 140g All-purpose flour
- 75g Vegan Butter
- ½ tsp + pinch Baking powder
- 40g Brown sugar
- 45 g Castor sugar
- ¼ tsp Vanilla bean paste
- 30 ml Soy milk
- 30 g Chopped vegan dark chocolate
- ¼ tsp Salt
Instructions
- Preheat the oven to 180c (OTG mode: lower rod + upper rod + fan). Line a baking tray with butter paper or a silicon mat.
- In a bowl, soften the butter and add castor and brown sugar. Beat it with a hand beater until it’s pale and fluffy.
- Now, mix soy milk and vanilla bean paste into the butter-sugar mixture.
- Next, add sifted dry ingredients, ie. All-purpose flour, baking powder, and salt. Mix them to form a dough.
- Lastly, add dark vegan chocolate and give it a final mix.
- Now, make balls of dough weighing 60g each.
- Place the balls on a lined baking tray and put them in the fridge for 15-20 minutes.
- Finally, bake them at 180c (OTG mode: lower rod + upper rod + fan) for 12-15 minutes.
- Prep Time: 10 minutes
- Freezing Time: 15 to 20 minutes
- Cook Time: 12 to 15 minutes