A Vegan Christmas: Chickpea & Sweet Potato Curry

This delicious curry is perfect anytime of the year but when other people are making turkey curry with left overs for Boxing Day this is perfect meal for us vegans on Boxing Day.

I have used a pre mixed Tikka curry powder in this recipe but you can use your favourite combination of spices if you prefer, Curry isn’t something I make too often so this blend of tikka spices are perfect for me.

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Ingredients:

  • 1 large Onion, roughly chopped
  • 2 Tbsp. Vegetable oil
  • 2 Tbsp. Tikka Curry powder
  • 1 400g Can Chopped Tomatoes
  • 1 large Sweet Potato, peeled & chopped
  • 1 Courgette, chopped
  • 1 Large Pepper, deseeded & chopped
  • 1 Large Carrot, peeled & chopped
  • 500ml vegetable stock
  • 1 400g can chickpeas, drained
  • Salt & Pepper
  • 360g Long grain rice, to serve  (90g per person)

Method:

This recipe serves 4.

  1. In a large saucepan heat your oil & add your chopped onions, lightly cook for a few minutes until they are just starting to colour,
  2. Add your curry powder and fry for a few minutes,
  3. Add your chopped tomatoes, vegetable stock, sweet potato, courgette, carrots, & peppers, bring to the boil and simmer of medium heat for 20/25 minutes until your potatoes are just starting to soften,
  4. Add your chickpeas and simmer for 10 minutes while you boil your rice.
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  5. Once your rice is cooked, taste your curry and adjust the seasoning to taste and serve.

cpc3Happy Holidays from Living Dead Cakes and we will see you all in the New Year, with lots of new recipes & a fabulous Give Away.

Give our Facebook page a like. Thank you everyone for their love & support this year. <3

Love Ophelia-Wednesday xx

A Vegan Christmas: Brownie Christmas Trees & Adult Hot Chocolate.

I start every post with saying how much I love something and with every post I type up its true, I do love Apple crumble, & Christmas cake.

Yep you guessed it yep I love brownies. mmmmm Brownies!

In the living Dead Cakes Kitchen they are the treat I make the most for my family as everyone loves them.
My hazelnut brownies are my all time favourite & that recipe is coming up after Christmas, But for now why not make these little Christmas trees & have some alcoholic hot chocolate.

These make great Christmas Eve treats for you and the kids (Just miss out the alcohol for them)

I found the best & the most amazing Gold Crème Brulee Liqueur In M&S.
Its Gluten Free & Vegan & EPIC, Its only £10 a bottle, this is the first of many recipes using it that is if I don’t drink it all between now and making something else with it.
The hot chocolates are super easy, just make using your favourite hot chocolate powder & plant milk and add add a shot of your favourite tipple, I also found some vegan squirty cream is Sainsbury’s it was with the Kosher & world foods in the chiller, it was around £2.40 a can.

For the hot chocolate:

I made

  • Vodka & peppermint
  • Disaronno & Dark Chocolate
  • Creme Burlee & Dark Chocolate

For the vodka and peppermint:
I added 1 Tsp. of peppermint oil and 20ml of vodka to my glass and topped up with hot chocolate, cream and a candy cane, The long candy canes I found in B&M for £1.

For the Creme Burlee: 
I added 25ml of the gold flecked nectar (yes I love it that much) to my glass, topped with hot chocolate & lots of cream and some grated dark chocolate.

For the Disaronno:
I added 20ml to the bottom of my glass topped with hot chocolate & lots of cream and some grated dark chocolate.

You could add anything you like, I was going to make a Coconut one but after drinking those three I was a little tipsy,

The Brownies:

I saw these on pinterest & just had to add my twist to them,
The mini candy canes were from PoundLand and no surprise were £1 for the whole box, This recipe makes 11 brownies so there will be a few left over.

Ingredients:

For the Brownies, 

  • 100g Dark Vegan Chocolate
  • 100g Dairy Free Butter
  • 165g Caster Sugar
  • 1 Tbsp Ground Flax seed mixed with 4 Tbsp. cold water
  • 75g Alpro Chocolate Soya Pudding or 1 medium mashed banana
  • 165g Plain Gluten Free Four
  • 1 Tsp. Baking Powder

For the Frosting,

  • 50g Dairy Free Butter
  • 50g Vegetable shorting
  • 270g Icing Sugar
  • 1 Tsp. Vanilla Extract
  • Green & Yellow Food Colouring

Sprinkles & Mini Candy Canes for decoration

Method:

Pre-heat your oven to 160c/325f/or Gas mark 3 and line a 28cm x 22cm  size tray non stick parchment paper

  1. In a saucepan on a low heat melt your butter and chocolate, while its melting weigh out your other ingredients,
  2. Once your chocolate butter mixture is all melted add the sugar, flax seed, soya pudding, flour & baking powder and mix until all combined
  3. Pour your brownie mix into the tray and bake for 16-18 minutes
  4. Once baked lift out the parchment paper & leave to cool.
  5. When they are cold trim the edges and cut into triangles
  6. Once cut into triangles, break off the curl of the cane candy and push it into the base to represent the stump and make up your frosting,
  7. Combine all the ingredients for the frosting in a bowl minus the food colouring, add 1 large Tbsp of the buttercream to another bowl and add a little yellow food colouring & mix well, place in a piping bag with a mini star tip. The rest of the buttercream can be dyed green and put in either a piping bag or food bag and cut a little of the end to make a small hole for piping
  8. Pipe a green swirl down the brownie tree and add a little star to the top using the yellow butter cream and add a sprinkle of vegan sprinkles. & they are ready to eat.

These are super tasty & these have been Kid approved buy 3 of my friends children & buy my own children and kids are honest when it comes to food. My best friends little 2 year old Erika, is my favourite little taste tester she is very honest with my cakes & treats, she tries them for me and so far she hasn’t not liked anything I’ve made her.
She loved these little trees. They were also approved by my friends little boy Joseph. <3

Happy Holidays from Living Dead Cakes xx

A Vegan Christmas: Fast Festive Chutney

If you made or are planning to make my sweet chilli jam you might want to make this one too. They are a match made in heaven and both go amazingly with vegan cheese & crackers.

This chutney is unlike other chutneys that require time to mature, this one is ready to eat the second it is cold and is super fast and easy to make. It along with my sweet chilli jam would make a perfect last minute gift,

This recipe makes approx. 5 190ml jars.

Ingredients:

  • 150g Soft Brown Sugar
  • 4-5 Large Apples, peeled, cored & chopped
  • 4-5 Large Pears, Peeled cored & chopped
  • 100g Medjool dates, chopped
  • 300g Cranberries
  • 120ml White Wine Vinegar
  • 1 Tsp Ground Cinnamon
  • 1 Tsp Ground Ginger
  • 1/2 Tsp Ground Nutmeg
  • 1/2 Tsp Salt
  • Lots of fresh ground pepper

Method: 

  1. Wash your empty jam jars & lids and place in a hot oven for 20 minutes to sterilise.
  2. While the jars are in the oven, In a large saucepan add all your ingredients and bring to a boil,
  3. Once at a boil lower the heat to medium/low and simmer for 20-25 minutes until you reach a thick bubbly rich red chutney, taste and add lots of fresh ground black pepper and extra salt if needed.
  4. Once the seasoning is to your taste add to the hot sterilised jars, add the lids and leave to cool completely before adding your labels.

Keeps for 4-6 weeks, once open keep the fridge.

A Vegan Christmas: Sweet Chilli Jam

This sweet spicy jam makes perfect gifts for the holiday season, Super easy to make & is the best chilli jam I have ever tasted,  I make this ever year & share it with my friends and family.

Perfect with some vegan cheese & gluten free crackers.
Makes a great addition to a vegan cheese board.

This recipe makes approx. 6 190ml jars.

Ingredients:

  • 9-10 Red & Green Peppers. deseeded & roughly chopped
  • 10 Red Chilli’s, roughly chopped
  • 800g Granulated Sugar
  • 400g can of Chopped tomatoes
  • 300ml Red Wine Vinegar
  • 10 Cloves Of Garlic, peeled
  • 1 large finger sized piece of root ginger, peeled & chopped

Method:

  1. Using a food processor add your peppers, chilli’s (with seeds), garlic, ginger and pulse until they are very finely chopped
  2. Add your chopped pepper mixture to a sauce pan with the sugar, tomatoes, red wine vinegar & bring it all to the boil,
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  3. Once it has reached a rolling boil lower the heat to medium high and simmer for 50/60 minutes, skimming of any orange foam, stir occasionally.
  4. While your jam is bubbling away wash your empty jam jars & lids and place in a hot oven for 20 minutes to sterilise.
  5. After 50/60 minutes your jam should be thick, red and looking sticky & delicious once you are happy with the constancy of your jam spoon carefully into your hot sterilised jars & place on the lids.
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  6. Once they are completely cold you can add your own labels.

The jam keeps for about 3-4 months in a cool dark place. but I don’t think it ever lasts that long when I make it, everyone has eaten it all after 2 days!

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A Vegan Christmas: Apple & Cashew Brussel Sprouts.

What’s a Christmas dinner with out those green little Brussel sprouts, the bane of many a children’s Christmas meal, I love cabbage in any shape or form but I have up until now never really embraced the humble Brussel sprout.

I asked what Christmas things you all wanted to see and something with Brussel Sprouts was one that came up again & again, Many meat eaters add bacon to sprouts at Christmas & then that means another thing we can’t eat!

As with lots of my Christmas recipes this one can also be prepared in advance and just lightly sautéed just before serving.

If you require more servings than my 4 that this recipe provides, just double the ingredients to get your required servings.

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Ingredients:

  • 450g Brussel Sprouts, Trimmed & cut into quarters
  • 2 Red Onions, diced
  • 2 Apples, cored & diced
  • 100g Cashew nuts, chopped
  • 1 Tbsp. Dairy Free Butter
  • 4 Tbsp. Apple Juice
  • Salt & Pepper

Method: 

Serves 4 

  1. In a saucepan blanche your trimmed and cut sprouts in salted water for 3-5 minutes,
  2. Once blanched refresh in cold water and leave to drain,
  3. In a frying pan melt your butter and add your diced onions & apples and lightly fry for a few minutes,
  4. Add your sprouts, cashew nuts and apple juice & fry for another few minutes until the apple juice has evaporated.
  5. Season with salt and pepper & serve.

My tip: If you would like to add some crunch to this, you can lightly dry fry your cashews and add them on the top when you season with salt & pepper 

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A Vegan Christmas: Garlic & Rosemary Potatoes.

Potatoes!! I love them & Hobbits love them. So if they are good enough for Middle Earth then they are good enough for me.

These lovely potatoes make a great extra side dish for your Vegan Christmas dinner or they go with any main meal, They do take a while to bake & because of this they are perfect to bake early & freeze and take out Christmas eve ready for Christmas dinner.

My Christmas dinner tip is preparation, do as much as you can before and when the main event arrives you will be able to make a dinner people will remember for years and not get in a panic over it, & these potatoes are one of my early prep recipes.

When I made these I made enough for 3 servings, you will need about 2-3 potatoes per serving.

Ingredients:

  • 1kg Potatoes, peeled & thinly sliced
  • 1 Leek, sliced
  • 3 Cloves of smoked garlic, crushed
  • 30g Vegan butter
  • 20g Vegetable oil
  • 4 Springs of Rosemary

Method:

Pre-heat your oven to 180c/350f/or Gas mark 4

  1. In your dish place the leeks and on top add the sliced potatoes, keeping them together in potato shapes.
  2. In a bowl melt your butter & add the garlic & oil.
  3. Pour this mixture over your potatoes and make sure it goes down the slices of potato.
  4. Place the springs of Rosemary on top and cover with foil and bake in the oven for 90 minutes,
    (Depending on how thick you sliced your potatoes the baking time will vary),potatoes2
  5. After 90 minutes remove the foil and bake for another 30/45 minutes* uncovered or until the potatoes are soft on the inside & crispy on the edges.
  6. Remove the rosemary & serve

*If you are freezing these for Christmas you can bake them in a disposable foil tray with a lid and just place in the freezer once cold after the initial 90 minute bake.
Take out of the freezer on Christmas eve & defrost fully ready to bake for the final 30/45 minutes uncovered for Christmas dinner.

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A Vegan Christmas: Peanut cookie balls. For Dogs!

Its well documented that my two dogs are spoilt and treated like they are one of my children, so when I bake cookies for everyone else, Prue & Phoebe need some too.

These make cute little Christmas gifts for our fur friends too.

I have said before that my dogs are not vegan but they do eat some vegan treats and these cookie balls are vegan and can be gluten free if you use gluten free oats, they contain no sugar as I only use sugar free peanut butter when making treats for them.

The fresh mint in these can be increased if you furry friend has doggy breath.

In this recipe I use Coconut oil, Coconut oil is great for dogs, it aids digestion is fabulous for their coats and can even help prevent infection & clear up eczema, BUT like everything in life too much of a good thing can be bad for you, so if your dog has never had coconut oil before give them these treats little and often no matter how much they bug you for more, they will keep in an air tight container & can even be frozen.

Ingredients:

  • 200g Oats (if your dog is gluten free use GF Oats)
  • 135g Coconut oil (solid)
  • 100g Peanut Butter
  • 1 large Carrot, grated
  • 10g Fresh mint, finely chopped

Method:

Pre-heat your oven to 220c/425f/or Gas mark 7 and line a cookie sheet with non stick parchment paper

Makes 14-16 cookie balls

  1. In a bowl add your oats, carrot, & mint.dogcoc1
  2. In a saucepan over a medium low heat melt your peanut butter and coconut oil,
  3. Once melted pour over your oats, carrot and mint and mix well,
  4. Roll your oat mixture into balls and place on your cookie sheet
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  5. Bake for 20 minutes or until the edges are golden brown and leave to cool
  6. Once cooled your dogs can enjoy them, either transfer to a air tight container or freeze.

dogcoc5UPDATE: My dogs loved these, they had half a one each morning until they were gone, and both of their coats looked amazing, Phoebe especially her coat was very shinny and fluffy, I can only put it down to the coconut oil.

A Vegan Christmas: Apple Crumble & Custard Cookies

I love apple crumble & I love cookies, so why not make an apple crumble and custard epic cookie!

These are light, fluffy & soft cookies, and they just melt in your mouth, they do involve a few elements to make them delicious but all the prep is worth it. Trust me!!.
You don’t have to add the custard buttercream if you do not like custard.  They are amazing with or without the buttercream.

Perfect to serve with tea or coffee when you have guests over for the holiday season.

If you want to make my Caramel Apple Crumble you will find the recipe here.

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Ingredients:

For the cookie dough

  • 115g Vegan butter
  • 150g Caster Sugar
  • 80g Light Brown Sugar
  • 1x 125g pot of Alpro Vanilla Soya Pudding or apple puree/1 mashed banana
  • 270g Self rasing gluten free flour
  • 1 Tbsp. Cornflour
  • 1 Tsp. Baking powder
  • 1 Tsp. Vanilla Extract

For the apple filling,

  • 2 large Apples, peeled, cored  & diced small
  • 1 Tbsp. Soft Brown Sugar
  • 1 Tsp. Lemon Juice
  • 4 Tbsp. Water

For the crumble, 

  • 60g Gluten Free Flour
  • 30g Soft Brown Sugar
  • 30g Dairy Free Butter

For the custard buttercream, 

Method:

Pre-heat your oven to 180c/350f/or Gas mark 4 and line a cookie sheet with non stick parchment paper

Makes 14-16 cookies

  1. In a saucepan add all the ingredients for the apple filling and cook on medium heat for 5 minutes or until the apples are soft, transfer the cooked apple mix to a bowl
  2. In another bowl add all your crumble topping ingredients and rub the butter into the flour & sugar until it resembles fine sand, keep to one side.
  3. In a bowl cream together the butter & sugars for the cookie dough until light and fluffy,
  4. Add the soya pudding, flour, baking powder, vanilla, & cornflour & mix until well combined, cover bowl with cling film and allow to chill in the fridge for 2 hours,
  5. Once chilled scoop balls of cookie dough onto a baking sheet and top with a spoon full of the cooked apple mix & a spoon full of the crumble mix, they will spread a little so leave 2″ between each cookie.cookies2
  6. Bake for 13-16 minutes or until golden around the edges
  7. Once baked move to a wire rack and allow to completely cool.
  8. In another bowl cream together all the ingredients for the custard butter cream & once combined you can add a swirl to your cool baked cookies, sprinkle a little left over crumble on the top and they are ready to enjoy.
  9. They only keep for a few days so enjoy them while they are fresh.

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A Vegan Christmas: Christmas Cake Making & Decorating.

Christmas Cake.  For some people its like Marmite you either love it or hate it.
You can even like fruit cake but hate icing and marzipan so this recipe post will have one decorated with marzipan & icing and one without.

I LOVE CHRISTMAS CAKE!!

Fruit cake in its many shapes and forms is one of the cakes I have been making the longest, due to my Fathers love of it.  I have a repertoire of about 9+ different recipes that get used for different occasions.

The 1st Christmas cake I would have helped make would have been around 1986 when I was 5, I helped my beloved Grandma make hers, she would decorate hers in true 1980’s fashion with peaks of fluffy white royal icing to look like snow and a little red plastic Merry Christmas sign with a plastic Father Christmas & Robin on top.
I can still remember it now on the table in her living room ready for my family to devour over the festive season.

So Grandma, this blog post is dedicated to you, you might not be here but you have inspired me, my love of cooking & this whole website. I miss you & Grandad more & more each day.

familychI will show you how to make your cake from scratch and two different ways of decorating your cake & of course its Vegan & Gluten Free.

The below recipe makes a 6″ cake, you can find a deep 6″ cake tin here.
If you would like to make an 8″ cake make x1.5 of the recipe.

Ingredients:

For the cake, 

  • 100g Dairy Free Butter
  • 100g Dark Brown Sugar
  • 70g Pouch of apple sauce 
  • 600g Dried Mixed Fruit
  • 220g Plain Gluten Free Flour
  • 2 Tbsp. Treacle
  • 2 Tsp. Ground Cinnamon
  • 1 Tsp. Ground Nutmeg
  • 1 Tsp.  Ground Ginger
  • 1 Tsp Baking Powder
  • 100ml Plant Milk
  • 25ml X2 Disaronno or Brandy (Optional)
  • Optional nuts (see below)

I have made this recipe nut free, if you would like to add nuts feel free to add 100g of your favourite chopped nuts to the batter. Or if you are decorating it with nuts as in the picture below you will need 200g of roughly chopped brazil nuts.

You did click that link right, I have used baby food! its just organic apples, so I thought why not, saves me having to make apple puree, I will be making a few more recipes using these little baby food pouches.

Method: 

Pre-heat your oven to 160c/325f/or Gas mark 3

  1. Line your cake tin with non stick baking paper,
    First fold some baking paper in half and draw around the base of the tin with a pencil and cut it out, I like to make two so you have a spare just in case.
    Then pull out a long stripe of paper about 25″ long, fold up approx 2″ along the bottom and cut lots of slits all long the bottom of the fold, Roll the sheet up and place inside the tin to fill it, if you need to you can add a staple to keep it in place, just make sure it’s at the very top and not near where to cake will be.
    Add one of the round discs to the bottom and your tin is ready, save the 2nd disc of paper for later, you might need it.20161120_212312000_ios
  2. In your bowl beat together the butter and sugar until light and fluffy,
  3. Add your spices & treacle to the butter & sugar mix and combine
  4. Add your mixed fruit, nuts if using, & apple sauce and combine.
  5. Now add your flour & baking powder, milk and alcohol and combine once more
  6. With a spatula give your cake batter one last mix by hand making sure everything is mixed in and make a wish, Yes make a wish! something nice but don’t tell anyone!
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  7. Spoon your batter into your cake tin smooth the top* and place in the oven and bake for approx. 2 hours or until your cake is baked through and a skewer comes out clean.
  8. Once baked remove from the oven and place on a wire rack & leave in the tin for 10 minutes, after 10 minutes remove the tin and baking paper and allow the cake to completely cool.
  9. Once cool prick your cake all over with a skewer and feed it the other 25ml of alcohol if you are using.

*If you are decorating your cake naked as below, when you smooth the top of the batter in the tin sprinkle over your 200g of roughly chopped brazil nuts, check the cake after 1 hour and if the nuts are browning too quickly cover them with the extra round of parchment we cut out at the start when we lined the tin.

How to decorate: 

One option for your cake is to leave it naked and dress it only with a little festive ribbon, this option is great if you don’t like traditionally decorated Christmas cake or if you don’t have time over the festive season to decorate it.

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The other option is to cover in marzipan and decorate with sugar paste (fondant)
Every supermarket marzipan I have checked seams to be vegan & gluten free but please double check before you buy, we all know how much supermarkets like to “improve” their products from time to time.

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I Will be using Sainsbury’s marzipan and sugar paste to decorate this cake, I checked all of their ready to roll icing and the only one I saw that wasn’t vegan was the chocolate brown one. As I’m decorating mine with a Reindeer I used some Renshaw sugar paste in teddy bear brown. But you can use any colours you like.

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You will need to decorate:

  • 250g Marzipan
  • 300g White ready to roll icing
  • 30g Apricot Jam
  • 3 Tbsp. water
  • Coloured ready to roll icing for your decorations
  • Icing sugar for dusting
  • Ribbon
  1. Once your cake is completely cold you can level the top ready for decoration, if when you level your cake you lose a few pieces of dried fruit you can use a little marzipan to fill in the little holes.
  2. Take a length of ribbon and measure your cake up, this will help when rolling out your marzipan and sugar paste.
    ccmarzi
  3. Roll out your marzipan to about as thick as a pound coin & using the ribbon make sure its big enough to cover your cake.
  4. In a little saucepan add your apricot jam and water and bring to a boil,  brush your cake using a pastry brush with the warm apricot glaze mix,
  5. Lift your marzipan carefully and cover your cake, smooth out and trim around the base.
  6. Now re-measure your cake with the ribbon as before and roll out your white sugar paste to the same thickness as your marzipan, brush the cake again with warm apricot glaze and cover & trim the cake at the base.
    ccwicing
  7. I placed my cake on a cake stand ready for decoration I wrapped some red ribbon around the base & used a little sticky tape to keep it in place.
  8. I printed out a little Reindeer face to the size I wanted, I used this image.
    Save the image & import into word and change to the size to suit your cake.
    rdeercaketopper
  9. Once you have printed you little Reindeer I cut him out & cut of his antlers & rolled out my Teddy Bear Brown fondant and using a sharpe knife I cut around the paper template.
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  10. Then I added a little black to my brown to make a darker brown to make the Reindeers antlers
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  11. I rolled out a little red to make his nose & two little black balls for his eyes, & stuck him on the top of my cake using a little water.
    cakereind7If you don’t have time to make a little reindeer you can just cut out some holly using a cutter that all the super markets have at this time of year and add a few little balls of red fondant to be berries.cake-hollyHappy Holidays from us at Living Dead Cakes we hope you have a great festive season & enjoy all of our coming Christmas recipes. xxcakecake

Birthday Cake Sandwich Cookies & 1 year on….

Since my Birthday Cake Popcorn recipe went live I have been inundated with so many messages & requests  (13 in fact) for more Birthday Cake flavoured treats & in honour of our website being 1 year old today I thought today was the perfect day to share another Birthday Cake recipe.

Marvellous things have happened to Living Dead Cakes in such a short space of time since our website launch.  The last 12 months have been a totally spectacular rollercoaster ride, so much has changed and we have evolved each month, Im looking forward to so many more fun & exciting things that are to come within the next 12 months!

I would like to thank everyone for their love, support & messages of encouragement over the last year & for putting up with my insane cake ramblings & force feeding those close me all the recipes I have been creating for the website.

People have been asking about how they can support LDC, If you would like too please  have a look at our Support us page for all the ways you can help us and the charities we support. Don’t forget to give our Facebook Page a like too.

This cookie is truly yummy, I may have put my self in a cookie induced coma while taste testing these, I needed a soya milk IV! STAT.

You can make these instead of a birthday cake & put candles in them like I did.

Happy 1st Birthday www.livingdeadcakes.co.uk I can’t wait for the next year!

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Ingredients:

For the cookies,

For the filling,

  • 60g Vegan Butter
  • 60g Vegetable shorting (Trex)
  • 100g Gluten Free cake mix
  • 200g Icing Sugar
  • 2 Tsp. Vanilla Extract
  • 8 Tsp. Strawberry Jam

Method: 

Pre-heat your oven to 180c/350f/or Gas mark 4 and line a cookie sheet with non stick parchment paper

Makes 8 cookie sandwiches 

For the cookies, 

  1. In a bowl cream together the butter & sugars until light and fluffy,
  2. Add the soya pudding, cake mix, flour, baking powder, vanilla, & cornflour & mix until well combined, cover bowl with cling film and allow to chill in the fridge for 2 hours, overnight if you can.
  3. Once chilled scoop balls of cookie dough onto a baking sheet and top with a little of the sprinkles, they will spread a little so leave about 2″ between each cookie.
  4. Bake for 13-16 minutes or until golden around the edges
  5. Once baked move to a wire rack and allow to completely cool.cookiedoughbc

For the frosting filling & putting the cookies together 

  1. In a bowl cream together the butter & vegetable shorting until light & fluffy
  2. Add the icing sugar, cake mix, & vanilla and beat well, place in a piping bag. I used a 1M piping tip.
  3. Once your cookies are completely cold pipe a circle around the base of the cookie and fill the centre with 1 Tsp, jam, top with another cookie.
  4. Repeat with all your cookies,insidecookies

Enjoy! These are seriously moorish!

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Here is to the next 12 months of Living Dead Cakes, lets get this ride started!
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