Cookie Pie
INGREDIENTS
- 180 g Vegan butter
- 160 g Dark brown sugar
- 50 g White sugar
- 2 tbsp Ground flaxseed
- 470 g Wheat flour
- 200 g Vegan chocolate chips (or chopped vegan chocolate)
- 300 g Vutella
- 5 tbsp Water
- 5 g Bicarbonate of soda
INSTRUCTIONS
- 1 Make the flax 'eggs' by mixing the ground flaxseed with the water. Leave for 5 minutes, until it forms a gel. Set aside.
- 2 Preheat the oven to 170°C (fan).
- 3 In a bowl, cream the vegan butter with the brown sugar and white sugar until smooth.
- 4 Add the flax 'egg' and mix well.
- 5 Add the bicarbonate of soda and the flour a little at a time, mixing until you have a firm dough (adjust the amount of flour to the consistency of the dough).
- 6 Add the chocolate chips and fold them through the dough.
- 7 Divide the dough into two equal halves.
- 8 Line a round tin with baking paper and press in one half of the dough in an even layer.
- 9 Add the filling (Vutella or another vegan filling you like) in the centre and spread it over the dough, leaving a small gap around the edge.
- 10 Cover with the second half of the dough, pressing the edges lightly to seal.
- 11 Bake for about 40 minutes, or until the cookie pie is golden.
- 12 Check on it as it bakes, since the time can vary with your oven.
- 13 Take it out of the oven and let it cool in the tin so it doesn't break.
- 14 Once it has cooled slightly, move it to a wire rack and leave to cool completely.
- 15 Serve cold.
