Slice and Bake Swirl Cookies
Perfect preservative-free emergency cookies that can be sliced and bakes from the freezer.
100g Flahavan’s Organic Jumbo Oats
25g milled seeds
225g vegan butter
130g icing sugar
200g plain flour
a pinch of high-quality sea salt
1 tsp matcha green tea powder
1 tsp organic cocoa powder
- Cream butter, sugar with an electric mixer for 1 minute at high speed. Scrape down the sides and beat for another half-minute. The mixture should look pale and fluffy.
- Add flour, oats and salt and mix on low speed, until just combined. Divide the dough into quarters. Gently knead the cocoa into 1 quarter and the matcha into another quarter.
- Shape each quarter into a rectangle. Add each coloured dough on top of the first rectangle of plain dough and spread evenly to completely cover the first layer. Place each on a sheet of parchment paper. Roll the dough into a tight log, then wrap with the plastic wrap and twist the ends to close. Chill in the freezer, with the twisted ends tucked under the log, until firm.
- Preheat the oven to 180°C. The log should be quite firm but not completely frozen. Unwrap and slice into ½-inch thick cookies. Place on a lined baking sheet. These cookies do spread, so keep one cookie-width of space between each one. Bake at 180°C for 15 minutes (slightly soft in the centre) to 20 minutes (totally crispy and crunchy).