Ingredients:
For the Cookies:
- 200g dairy-free block butter (cold and cubed)
- 100g caster sugar
- 300g all-purpose/plain flour
- 40g cocoa powder
- 8 crushed Oreos
For the Filling:
- 4 tablespoons vegan ‘Nutella’ (Recommendation: Natures Store Hazelnut and Cocoa Spread)
For the Candy Eyes:
- Royal icing googly eyes (alternative recipes available in notes)
Instructions:
Cookie Preparation:
- Cream together the butter and sugar until achieving a pale and fluffy consistency.
- Gradually sift in the flour and cocoa powder, blending until it forms a thick dough. If needed, incorporate a teaspoon or two of ice water to perfect the dough consistency.
- Encase the dough in plastic wrap or baking paper, and refrigerate for 40 minutes to an hour, or until it’s firm.
- Preheat your oven to 170°C (fan setting) and ready a baking tray lined with parchment paper.
- Once chilled, roll out the dough on a heavily floured surface to a thickness of approximately ½ cm. Using a bat-shaped cookie cutter, cut out cookie shapes and lay them on the prepared baking tray.
- Blitz the Oreos in a blender until they resemble fine crumbs. Firmly press these crumbs onto half of the cookie shapes.
- Bake the cookies in the oven’s center for 10-12 minutes, rotating the tray midway to ensure even baking.
- Once baked, let the cookies cool briefly on the tray. Then, transfer them to a cooling rack. Continue this process until all cookies are baked.
Filling Preparation: 9. Spoon several tablespoons of the vegan ‘Nutella’ into a piping bag and snip off its end.
- Pipe a generous swirl of the spread onto cookies that don’t have Oreo crumbs. The spread might not adhere as well to the crumbs.
- Press an Oreo-crumbed bat cookie atop each spread-covered cookie to form a sandwich.
- Use a dab of vegan ‘Nutella’ to affix the royal icing eyes.
Enjoy these spooky and delightful bat-themed sandwich cookies!
