Chocolate Chip Cookies

         
             Ingredients 

   100g/4oz Caster Sugar
   100g/4oz Butter
   Egg replacement for 1 egg  
   1/2 tsp Vanilla Extract  
   175g/6oz Plain Flour
   175g/6oz Vegan Chocolate Chip Crushed or Chocolate Buttons
   (You can just use as many chocolate buttons or chips as you have or as many as you want) 
                                                                                                            

•    Heat your oven to 180c, 350f, gas mark 4.
•    Makes about 12 small cookies.

1. Grease two baking trays and preheat your oven. 
2. Pop the sugar and butter into a bowl mix until creamy.
3. Put the egg replacer into a separate bowl with the vanilla extract.
4. Place the egg mix into the bowl with butter and sugar and sift in the flour.
5. Put most of the chocolate chips into the mixture, leave some for the top.
6. Put a big teaspoon of the mixture onto your greased baking trays.
7. Place the rest of the chocolate chips on top.
8. Cook for 10-20 minutes depending on how big the cookies are.
9. When the cookies are done (they should be a little bit soft in the middle, they will harden as they cool) place on a cooling rack and leave to cool.
10. Best eaten the same day. 

Easy pizza dough

 

    Ingredients 
    187ml/3/4 cups warm water
      1 tsp dried yeast 
      A pinch of sugar

      300g/2 cups plain flour     

      1/2 tsp salt  

      30ml/1/8 cup of olive oil

      Tomato purée (or tomato ketchup)

      Any toppings you want

      

   

1. Put the water in a small bowl, add the yeast and sugar then leave for 4/5 minutes to froth up.
2. Put flour and salt in a big bowl and mix together.
3. Make a well in the flour, add the yeast and mix.
4. Add the oil in and mix with your hands.
5. On a floured surface knead for 1/2 minutes. 
6. Add the oil and leave for 45 minutes to rise.
7. Oil a baking tray,  roll out the dough and spread the tomato purée.
8. Use any toppings you like.
9. Bake for 40/45 minutes.     

Quick'n'easy vanilla toffee sauce

          Ingredients  

      20g butter 
      30g sugar 
      1/4 cup milk 
      1 tsp vanilla                                                                                       

1. Melt butter, when the butter has melted add milk and stir.
2. Add sugar and boil for 3-4 minutes until it's thickened to a sauce-like consistency, then add the vanilla.

      Eat hot or cold

Double chocolate button muffins

       
              ingredients 

       225g/8oz self raising flour 
    25g/1oz cocoa powder  
    1 tsp baking powder 
    50g/2oz vegan non-dairy spread 
    75g/3oz soft light brown sugar
    2 packets of ( 25 g each) dairy-free white chocolate buttons
      2 packets of (25 g each ) dairy-free chocolate buttons
    (or 100g/4 oz non-dairy chocolate buttons)

    amount of 2 eggs in egg replacer mix 

    2 tsp vanilla extract 

    250 ml 5 fl oz soya milk                                                                    

   12 hole muffin tin  (or two 6 hole muffin tins)    

   preheat your oven to 200'c 400'f gas mark 6

1. grease muffin tin(s) and turn oven on .    
2. sieve flour, cocoa powder and baking powder.
3. cut the butter and rub it into the flour and baking powder until it looks like breadcrumbs.
4. ad sugar and  1 1/2  of the white buttons and 1 1/2 of chocolate buttons.
5. put the egg replacer in a separate bowl and put in the vanilla and soya milk and whisk.
6. put the bowl of egg replacer into the bowl of flour and mix it should be a bit lumpy.
7. spoon the mixture into the muffin tin(s) and put the rest of the buttons on the top.
8. bake the muffins for 20-30 minutes.
9. after the muffins have cooked (check by gently pushing a knife in if it comes out clean the the cake if ready if not the leave it in the oven for a while) leave them to cool for a few minutes and eat hot or cold. 

     (you can make it into a cake by putting it into a cake tin and            

     bake for 30-35 minutes)