Aimee's Tasty Treats for Mother's Day
If your mum has a sweet tooth, Aimee (author of the blog Wallflower Girl and our Thoughtful Friend) has the perfect recipe. Well, three actually! Choose one or indulge her and make all three. Here are the recipes…
Aimee’s Chamomile & Lemon Shortbread (Vegan)
“Soothing chamomile and zesty lemon pair beautifully together in this shortbread to create a sweet, comforting flavour. Perfect served with a cup of chamomile tea.” – Aimee.
Makes 20 biscuits
• 200g/3/4 cup and 2 tbsp dairy free butter (I used Vitalite)
• 1 tsp vanilla paste
• 2 tbsp dried chamomile flowers or contents of 2 chamomile tea bags
• Zest of 1 lemon
• 100g/1/2 cup caster sugar
• 300g/2 1/2 cups plain flour, sifted
• 1 tbsp cornflour
1. Cream the butter, vanilla, chamomile, lemon and sugar together. Stir in the flour and corn flour and mix into a dough. Wrap in cling film and chill in the fridge for at least 30 minutes to firm up.
2. Meanwhile, preheat the oven to 160°C (140°c for fan-assisted) and line a baking tray with parchment paper.
3. Once the dough is chilled, roll out to approximately 1⁄2 cm thickness and cut into shapes. Place on the baking sheet, sprinkle with a little extra sugar and bake for 12-15 minutes until golden brown at the edges, turning half way through to ensure even baking.
4. Leave to cool for at least 10 minutes before decorating.
5. Transfer to an air-tight box and give your gift!
Vegan Chocolate Lavender Cupcakes (Gluten-Free option)
“Mother’s Day in is this Sunday in the UK and these cupcakes would make a wonderful baked gift. My mother certainly approves! You could even serve these as part of a vegan afternoon tea for your mum.
These particular cupcakes were inspired by an old, non-vegan recipe of mine for Chocolate Lavender Cupcakes (and partly adapted from Nigela’s ‘Accidentally Vegan’ Dark Chocolate Cake). I adore the original cupcake recipe and have been meaning to make a vegan version for a while now. So here they are.” – Aimee
Makes 12 cupcakes
For the sugar-free lavender buttercream:
• 1 tbsp dried lavender buds, plus extra for decoration
• 125g good-tasting dairy free butter
• 200g xylitol, mixed in a blender on high power for a few minutes until it turns to powder*
• A small amount of natural violet food dye (optional)
For the chocolate cupcakes:
• 175g spelt flour or all-purpose, gluten-free flour
• 1 tsp bicarbonate soda
• A pinch of salt
• 50g cocoa powder
• 225g coconut sugar**
• 275ml hot water
• 60ml sunflower oil (or other mild-tasting vegetable oil)
• 1 1/2 tsp apple cider vinegar
To make the buttercream frosting:
1. Heat 2 tbsp of the dairy free butter in a small saucepan with the lavender buds. Strain and allow the butter to re-solidify in the fridge or freezer.
2. Once the butter has set again, mix it with the rest of the butter in a stand mixer along with the powdered xylitol and a small amount of purple food dye until you have a thick, fluffy buttercream. Keep refrigerated until use.
To make the chocolate cupcakes:
1. Preheat the oven to 180°C and line a muffin tray with 12 cases.
2. Mix the first five ingredients together until well combined.
3. Stir in the remaining wet ingredients until the mixture is smooth and lump-free.
4. Divide the mixture equally between the 12 muffin cases and bake for 15 minutes. Use a cake tester or skewer to test the middle of the cupcakes come out clean. If not, bake for a further 5 minutes.
5. Leave to cool before frosting.
6. Transfer the frosting to an icing bag and pipe on top of the cupcakes. Decorate with your extra dried lavender buds before giving your gift.
*Xylitol is a natural sugar-free sweetener, available in most health food shops or supermarkets. Can be used 1:1 granulated white sugar.
**Coconut sugar is a natural, low GI alternative to brown sugar that you can find in most health food stores. If you prefer, you can use brown sugar in it’s place.
Vegan Rosewater Scones
“These dairy-free, egg-free scones are gently flavoured with rose water to give a subtle floral flavour that I find absolutely addictive. Pairing it with apricot jam takes it to a whole other level, trust me – you need to try them together. Make these scones as part of a vegan afternoon tea for your mum this Mother’s day!” – Aimee
Makes 15 scones
• 475g self-raising flour
• 70g caster sugar
• A pinch of salt
• 75g vegan spread (I used Vitalite)
• 240ml almond milk (or other dairy-free milk) + extra for glazing
• ½ tsp rose water + extra for glazing
1. Preheat the oven to 200c / 390f and line a baking tray with greaseproof paper.
2. In a large mixing bowl, stir together the flour, sugar and salt.
3. Add the vegan butter in a teaspoon at a time and use your fingers to rub it into the flour.
4. When the butter is fully incorporated and the mixture resembles a dense sand, slowly add the milk and rose water. Mix until it forms a soft dough.
5. Turn out onto a lightly floured surface and kneed briefly. Flatten into a ¾ inch thick dough and cut out the scones using a small cookie cutter or upside down glass. Transfer the scones to the baking sheet and brush with a small amount of almond milk mixed with a tiny drop of rose water.
6. Bake for 12-15 minutes until lightly golden.
7. Transfer to an air-tight box and give your gift!