Floral Frosting: Vegan MoFo #15 - Espresso-Speculoos Chocolate Chip Shortbread

Today I was supposed to be showing you perfect vegan french macarons. Those pictures up there should be beautiful pistachio macarons. But my macarons failed and after 5 attempts I was close to pulling my hair out, so I decided to make these cookies instead!

I love speculoos in anything and everything, and the flavor of speculoos cookies go so well with the chocolate and espresso in these shortbread cookies. Finished with a drizzle of espresso icing these cookies are perfect with a cup of coffee.

Espresso-Speculoos Chocolate Chip Shortbread

Recipe adapted from here

Makes 12

1/2C vegan margarine

1/3C crunchy biscof spread

1/2tsp instant espresso

1 1/4C plain flour

1/4C powdered sugar

1/2tsp salt

3tsp almond milk

1C dark chocolate chips

1/2C powdered sugar

1tsp instant espresso

2-4Tbsp water

In a stand mixer cream together the margarine and biscof cookie spread. Add the espresso, flour, salt and powdered sugar and mix well. Add the milk a teaspoon at a time and continue to mix until the mixture comes together as a stiff but crumbly dough.

Knead the dough with your hands until it comes together into a rough ball and form into a thick sausage shape. Wrap in grease proof paper and roll into a thinner sausage. Refrigerate for an hour.

Preheat the oven to 325/170 and line a baking sheet with grease proof paper.

Slice the sausage into 12 pieces and press each piece down firmly. Place them on the baking sheet about an inch apart from each other and bake for 12mins. Remove the sheet from the oven and leave the cookies to cool on the tray for 5mins before transferring them to a wire rack to cool completely while you make the icing.

In a small bowl mix together the powdered sugar and espresso powder. Add the water a tablespoon at a time until a thick but easy-to-pour icing is formed. Once the cookies are cool drizzle them with a generous glob of icing and leave to set.

Serve with a cup of coffee!