VEGAN CHOCOLATE KIPFERL
The most wonderful time of the year is just around the corner and we are really looking forward to it! Punch, candlelight, Mariah Carey and of course...Christmas biscuits! Because is there possibly anything better out there than taking a tray of freshly baked biscuits out of the oven while it's getting dark outside and All I want for Christmas is playing on the radio? Exactly, there isn't!
And that's exactly why we're officially sharing our first ever Christmas biscuit recipe with you lot. Our super easy chocolate-'Kipferl'. You can think of them as a kind of distant relative of the traditional 'Vanillekipferl', only without the vanilla but a chocolate glaze instead.
On a side note we wanted to add in that almost all your 'traditional' Christmas biscuits can be veganised in one way or another. Often ingredients like egg can be left out all together and butter can be replaced with vegetable margarine, that's what we did in this recipe. Also beaten egg whites can be replaced with whipped aquafaba and when it comes to milk, there are so many plantbased milks available that it is impossible not to find the right milk alternative for your needs.
But now back to our Kipferl. For this recipe you only need a few simple ingredients:
flour
(vanilla) sugar
walnuts
rolled oats
flaxseeds
cinnamon
vegan butter/ margarine
plantbased milk
chocolate and a little coconut oil
Since we are always careful not to use too much refined sugar (mostly we try to do without ), we thought up this recipe trying to use as little sugar as possible. So if you like it really sweet, you might not like these biscuits. But there is a solution for that too, just double the amount of sugar we used in our recipe and the biscuits should be sweet enough even for the sweetest sweet tooth.
In order to prepare your dough, you put the oats in a blender with the walnuts and the flax seeds and blend on high until there are no more big chunks and you are left with a sort of coarse paste.
Next, mix the sugar with the flour and cinnamon and pour everything onto a clean work surface. Make a well in the flour and add the walnut mixture and butter. Now bring the butter and flour together with your fingertips until a crumbly mixture has formed (should feel and look a bit like crumble). Pour a dash of vegetable milk over the dough and use both hands to quickly shape the dough into a ball. Wrap in cling film or a freezer bag, or place in an airtight Tupperware container, and refrigerate for at least 30 minutes.
Meanwhile, preheat your oven to 180°C top/bottom heat. Remove the dough from the fridge and cut into 2 pieces. Knead each piece of dough again very briefly and then form into a long strand. With a knife cut small pieces from the strand and roll out each piece again into a small strand then carefully shape into a halfmoon shaped Kipferl. Place the finished biscuits on a lined baking tray and bake in the oven for 12 minutes.
Remove the tray from the oven and leave the Kipfer on the tray until they have cooled completely. They will break and crumble if you should try to move them while they are still hot. While the Kipferl are cooling, put the chocolate and the coconut oil in a bowl and meld over a water bath. This is the glaze for your biscuits.
Once the Kipferl have cooled down completely, carefully dip them into the glaze. We prefer to do this with the tips only, but you can also dip your Kipferl halfway or cover them completely with chocolate, it's up to you.
Put the dipped Kipferl back on the baking paper and leave to set either in the fridge, on the balcony or at room temperature (this takes a little longer). Once the chocolate has set, you can put your finished chocolate-Kipferl in a biscuit tin or enjoy them straight away.
Enjoy!
VEGAN CHOCOLATE-KIPFERL
Ingredients
- 200g flour
- 50g walnuts
- 10g oat flakes
- 100g vegan butter/margarine (cold and cut into small cubes)
- 1 tbsp milk
- 1/2 tsp cinnamon
- 5 tbsp vanilla sugar
- 90g chocolate
- 1 tsp coconut oil
Instructions
- Put the walnuts, oat flakes and flax seeds in a blender and blend until there are no large pieces left.
- Mix the flour with the sugar and then place on a clean work surface.
- Make a well in the flour and pour the walnut mixture into the well along with the cold butter.
- Carefully use your fingertips to bring the butter and flour together until you have a sort of streusel-like mixture.
- Now pour the milk over the dough and quickly form everything into a dough ball with your hands.
- Wrap the dough in an airtight container and place in the fridge for 30 minutes or longer.
- Preheat the oven to 180°C top/bottom heat.
- Remove the dough from the fridge and cut in half. Roll out each piece of dough into a strand (Ø2cm).
- Cut small pieces from the dough and form small "Kipferl".
- Place the "Kipferl) on a baking tray with baking paper. Bake for 12 minutes.
- Remove from the oven and leave to cool on the baking tray.
- For the chocolate glaze, place the chocolate in a bowl with the coconut oil and melt over a water bath.
- Only when the "Kipferl" have cooled completely can you dip them into the melted chocolate glaze in a final step. Then place the dipped "Kipferl" back on the baking tray and allow the chocolate to set.
- Store the biscuits in a biscuit tin or enjoy them immediately.
Hi, we’re Marie and Michael, two foodies living and studying in Vienna!
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