To make Cookie Dough…
Combine dry ingredients in a bowl. Stir to mix. Set aside.
In a stand mixer, combine sugar, warm coconut oil, warm applesauce and vanilla. Mix on low until sugar is dissolved. 2-3 minutes.
Slowly add in the dry ingredients and mix on low until the dough comes together and all of the ingredients are combined. Wrap dough in plastic wrap and refrigerate for 15-30 minutes.
Preheat oven to 350.
Clear your work area and create space to roll out the dough.
Roll dough to ¼” thickness and cut out 2” circles. Place circles on parchment lined cookie sheets. Cookies will not spread much so 1” apart is fine.
Bake at 350 for 7-9 minutes.
Cool completely on a wire rack and make Cream Filling.
To Make Vanilla Cream Filling…
Using a whip attachment on your mixer, beat the palm shortening at high speed, until light and fluffy and doubled in size. About 3-5 minutes. Slowly add in the powdered sugar and rice milk, mix until incorporated. Add vanilla.
On cooled cookies, spoon out 1 TBL of Cream Filling onto ½ of the cookie sides and cover with opposing cookie. Allow to cool in fridge to set.
October 12th, 2016 Posted by Celine Ikeler
0 thoughts on “Celine’s Perfect Pie Crust”
Celine's Perfect Pie Crust
This is the prefect flaky pie crust we use at Karma Baker bakery. The tricks are in the techniques. Use cold ingredients. Chilling the dry ingredients and the even the mixing blades is a big benefit to keeping the fats and flour mixing exactly right!
Chop the vegan butter into small cubes and freeze about 20 minutes.
Measure out palm shortening and also store in the freezer until ready to use.
Measure out your dry ingredients. And prepare a glass of ice water to measure out of as needed.
Using a food processor, pulse the dry ingredients with the fats for 10 seconds at a time, until it resembles wet sand. Add the ice water 1 TBL at a time and pulse until the dough just comes together. Do not over mix. You may not need all of the water. It depends on the weather. Dryer days need more water. Humid days... less.
Wrap the dough in plastic wrap and refrigerate at least 2 hours.
Roll out as you like. A little tapioca starch on the rolling pin is always helpful.
Enjoy! Please leave feedback and comments with your results!
In Good Karma, Celine