Last month, my American pal Hannah sent up the ultimate care package including Girl Guide cookies. You know, the stuff us hosers definitely can't get up here? She included a pro tip of keeping those little dandies in the freezer and she was NOT incorrect. The Thin Mints are officially gone and it's been real.
With great panic and a sparkle in my eyeballs, I made a few test batches of these and am pretty pleased with the turnout. Shove some ganache on these if you fancy, but I like them as is. Sure, they look pretty beat without a chocolate coating, but still on point. Garth, that was a haiku.
Yields approx. 2 dozen
1/2 cup vegan butter
1/2 cup powdered sugar
1 cup flour
1/2 cup cocoa powder
2 tbsp almond milk
1 tbsp cornstarch
1 tsp vanilla
3/4 tsp peppermint extract
1/3 tsp salt
Preheat oven to 350F.
In your mixer, cream together butter and powdered sugar for a few minutes, until fluffy.
Add in all of Ingredients II and continue to mix until a thick dough is sorted out.
Shape into a disc and refrigerate for 15 minutes.
Dust some flour on your table. Roll out to about 1/8" in thickness. I patted the dough down with my hands first, then finished rolling with a non stick rolling pin.
Use a little glass or biscuit cutter to get roughly 2 dozen cookies cut out. Bake for 10 minutes on the button, and place on a cooling rack when done.
Top with ganache if you like. I've been a fan of VeganBaking's recipe for a minute.
Keep in the fridge or freezer in a zip bag or cookie tin 'til they're gone.