I think it’s important that my first recipe on this blog is a Cookieraptor.
I’ve been experimenting with getting the perfect Cookieraptor since the beginning of this journey. In fact, my fifth Instagram post (see below) was one of the first raptor experiments. It was a red velvet cookie with strawberry icing and it was good. But it wasn’t perfect.
In fact, I remember a lot of the raptors’ heads and tails fell off. On top of that, I didn’t have enough icing to ice them all. Yet, I was set on creating the best recipe for the raptors, after all I have named myself after them. However, with failure after failure I decided to have a little break from experimenting with them.
Often, social media doesn’t talk about the negatives or failures. It shows the finished product or the work in progress which looks good. Never the work in progress which looks horrendous. For instance, this fifth Instagram post looks like a success but the photo doesn’t show the massacre of raptors surrounding it. From one batch I got maybe two or three decent ones which I photographed. And as my roots are in photography, I always find it difficult to photograph the ugly attempts and the burnt batches. The fake, unrealistic idea that they are look perfect always seems like a better approach.
But I’m telling you now it’s taken me an age to get this recipe right. To get it to the point where I want everyone else to be able to enjoy it – not just me. All the failures were worth it in the end.
I have my partner, Gareth, to thank for these beauties. After struggling for ideas, he came up with an awesome one. A sandwich cookie.
My Cookieraptors were always red velvet because they are carnivores after all. But with addition of the vanilla buttercream… Oh my god. They are what I was trying to create in the beginning without even realising it. I implore you to have a go at making them – they are totally worth it.
Makes approximately 12
300g self raising flour
100g brown sugar
7 tbsp sunflower/olive oil (or whichever oil you have to hand)
5 tbsp plant milk (I use oat)
3 tbsp cocoa/cacao powder
1/4 tsp red food colouring (optional)
Pinch of salt
200g icing sugar
100g vegan butter (I use vitalite)
1/2 tsp vanilla essence
Preheat the oven to 200°C (180°C for fan ovens/gas mark 6) and line a baking tray with greaseproof paper.
Mix together the flour, sugar, cocoa powder and salt. Combine the oil, milk and red food colouring. Create a well in the middle of your dry ingredients and pour in the wet ingredients. Mix together until a dough forms.
Roll the dough to around 1/2cm thickness and use a raptor cookie cutter to cut the biscuits. Repeat until you’ve used all the dough. Place in the oven for around 8 minutes. Allow to cool.
Meanwhile, whisk together the icing sugar, butter and vanilla essence. Set aside in the fridge.
Once the cookies are cool and the icing is set, place the icing in a piping bag with a star shaped nozzle. Pipe dots of icing all over one side of the cookie and then place another cookie on top. Repeat until all the cookies are sandwiched together. Store them in the fridge.
Eat. I promise you won’t be able to resist.