Chocolate Sandwiches With Cream Filling
- Preparation time: 20 m
- Cooking time: 10 m
- 24060240 ml almond milk
- 10.251 tsp apple cider vinegar
- 12531.25125 g wheat flour
- 601560 g cocoa powder
- 10.251 tsp baking soda
- ½0.125 ½ tsp baking powder
- ¼0.0625 ¼ tsp salt
- 10.251 tsp arrowroot powder binder
- 11027.5110 g butter_en vegan
- 22055220 g sugar brown
- 12030120 ml cane sugar syrup
- ½0.125 ½ tsp almond flavoring
- 10.251 tsp vanilla
- 7017.570 g butter_en
- 11027.5110 g Margarine room temperature
- 670167.5670 g sugar
- 601560 ml almond milk
Preheat oven to 190 degrees Celsius.
In a small bowl mix almond milk and vinegar and set aside (It will flocculate a bit, but this is normal).
In another bowl, sift flour, cocoa powde, baking soda, baking powder, arrowroot powder and salt.
With a hand mixer / food processor mix butter and sugar (brown sugar, cane sugar syrup) on a slow setting for about 3 minutes, until it is airy.
Then add half of the flour mixture and half of the almond milk and mix on slow speed until well blended.
Now add the rest of the flour and the rest of the almond milk and stir until everything is mixed together smoothly.
Place one teaspoon of dough on a greased baking sheet (always 5 cm apart).
Bake for about 10 minutes in the oven.
Remove from the oven and allow to cool completely.
Mix shortening and margarine until fluffy.
Pour in sugar and almond milk, alternating between the two and stirring until well-mixed.
Cool until ready to eat.