Milkshake and cookies

dairy free strawberry milkshakeI’ve decided you can make pretty much any recipe dairy free. Allow me to demonstrate.

Milk=Almond milk. Butter=Trex. Buttermilk=Almond milk+lemon juice. Condensed Milk=(surely not?!)Coconut Cream. Cream Cheese=Tofutti cream cheese.

The last two I’m yet to try but I definitely will be.

So this post is about two different things. I’ll start with cookies. My boyfriend’s family kindly gave me a baking book for my birthday (the only baking related present this year…. not sure what that means), Home Baking from Cook’s Favourites. As a really geeky aside, I like this book because it is printed on matte paper, not the shiny coated paper of my other commercial bakery books, but a nice, thick, arty/craftsy paper. And the text of the recipe is printed in grey, text looks much better in grey. (In case you don’t know/forgot, I’m an architecture student. It is obligatory to have an unusual obsession with paper, font, ink etc.) And it has lots of different kinds of recipes, victoria sponge and chocolate fudge cake are still there, but so are “date pistachio and honey slices” and “butternut squash and orange cake”.

But the cookies I made are Lemon Chocolate Pinwheels. They looked quite exciting, fairly simple and easily made dairy free. I’ve developed the method slightly as attempting to roll out just-made cookie dough on a “lightly floured surface” is pretty much impossible, between two sheets of baking paper is much easier.

dairy free lemon and chocolate pinwheels

Lemon and Chocolate Pinwheels, Makes up to 40 cookies
175g butter or Trex
250g caster sugar
1 egg, beaten
350g plain flour
25g plain chocolate (make sure it is dairy free, Waitrose‘s plain chocolate is, although the website says otherwise)
grated rind of 1 lemon
 

In a large mixing bowl or in the bowl of your stand mixer, cream together the butter and sugar until light and fluffy, not as much as you would for a cake though. Gradually add the egg and beat well after each addition.

Sift the flour into the creamed mixture and mix thoroughly until a soft dough forms. Transfer half the dough to another bowl. Melt the chocolate either in a bowl over simmering water or in short bursts in the microwave. Cool slightly before beating into one half of the dough.

Beat the grated lemon rind into the other half of the dough. Roll both the lemon and the chocolate dough out between sheets of baking paper into similar size rectangles to a thickness of about 5mm. Be careful not to allow the baking paper to crease and create big grooves in the dough.

Now if anyone can figure out a good way of doing this next bit, please tell me! Remove the top piece of baking paper from each of the doughs. Carefully, somehow, lay the lemon dough on top of the chocolate dough. I ended up sort of throwing it on top…. I think it might help to chill the dough in the fridge for 10 minutes or so before attempting this.  Roll the dough tightly along the long side, using the bottom piece of baking paper like you would a swiss roll. Chill the dough in the fridge for 1 hour.

Preheat the oven to 190°C. Grease and line two or three baking trays. Cut the roll into 40 slices, about 5mm thick. Place on the baking trays and bake for 10-15 minutes until slightly golden. Transfer to a wire rack to allow to cool completely.

 

Part Deux. Le Milkshake. (Tour de France is on…)

So the context of the milkshake is this: enjoying this lovely weather, we went for a walk in Richmond park and rewarded ourselves with a massive plate of meat in Bodean’s. And Jake had a strawberry milkshake. I was, of course, very jealous as I haven’t always been dairy free and a glorious thick strawberry milkshake was one of my favourite things. So we picked up some ingredients and threw together a dairy free strawberry milk shake when we got home. Here it is!

Strawberry milkshake, makes one big glass.
2/3rds of a glass of almond milk (or your favourite dairy free milk)
2 scoops of Swedish Glace vanilla ice cream
Some strawberry flavour ice cream syrup
A couple of fresh strawberries.
 

Put all the ingredients in a blender and turn on. Done.

And the reason we were able to go for a lovely walk in the park on a Sunday? I’m no longer working at the bakery 😦 Working full time during the week and at the weekend is a bit much, especially when you have an illness which is triggered by stress (IBS). I learnt a lot working there and enjoyed every weekend, but it was the right decision to stop.

dairy free strawberry milkshake

dairy free strawberry milkshake

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