CLEMIE'S VEGAN CAKES

Chewy cookie, toasted marshmallows and a whole lots of chocolate chips and mini eggs, what's not to love! This recipe makes one tray of oven baked s'mores. A chewy cookie base stuffed full of white and dark chocolate chips and crushed mini eggs, topped with a layer of gooey, toasted marshmallows. It's best served slightly warmed so that the chocolate is all melty and the marshmallows are gooey and fluffy. You could even add a yummy scoop of vegan ice cream on top! These ov

The cutest mini gingerbread people! A soft spiced gingerbread biscuit perfect for cutting out festive shaped cookies. This recipe makes a soft textured gingerbread biscuit with a slightly crisp outside and a soft spiced centre. The dough comes together really quickly and there's no need to chill it. Just cut out your festive cookie shapes and bake! You could also add extra decorations with vegan royal icing if you're feeling extra fancy! This recipe makes enough dough for

Light and buttery red velvet biscuits with a crisp, melt in the mouth texture. These bow piped biscuits are a delicious red velvet flavour with hints of cocoa and vanilla. They have a light, buttery texture which just melts in the mouth and they are much easier to pipe than they look! This recipe makes make around twelve large bow piped biscuits. You could of course pipe more, smaller bow shapes or just keep it simple and pipe a dozen round swirls. The biscuits will keep f

Thick chocolatey cookies filled with chocolate chips and giant marshmallow and festive sprinkles. These cookies are inspired by the best winter drink - hot chocolate! A rich chocolate cookie stuffed full of chocolate chips, topped with a giant marshmallow, chocolate drizzle and festive sprinkles. This recipe makes six large cookies. They will stay fresh for around a week in an airtight container or you can freeze them for longer. Makes 6 large cookies   Cookie ingredients;