Mango Sticky Rice Cookie
I’m forever a cookie girl and this one is so ridiculously fragrant, chewy and has mango, coconut & rice flavours throughout. I did this by adding Rice Krispies into the flour mix along with grated creamed coconut!
200g Block Vegan Butter
100g Caster Sugar
100g Soft Brown
100g Dried Mango
125g Rice Pudding (blend into a paste)
6 Cardamon Pods (remove pods, and grind)
2 Tablepsoons Plant Milk
1 Teaspoon Vanilla Extract
150g Plain Flour
85g Creamed Coconut Block (cut and weigh the right amount from the block, then grate or blend it, don't use the coconut oil at the bottom of the packet)
22g Rice Krispies (blended into a dust)
3/4 Teapsoon Bicarbonate Soda
1/2 Teaspoon Fine Sea Salt
50g Rice Krispies For Coating The Outside
Start by blending the dried mango with caster sugar. Transfer for a bowl with the soft brown sugar. Add the ground Cardamon and mix with your fingers to evenly disperse the Cardamon.
Now brown the vegan butter! Cut butter into cubes and then brown on a medium high heat in a saucepan for 5-8 minutes until golden, keep an eye on it so it doesn’t burn. Allow to cool for 5 minutes, then mix with the mango sugar mixture. Blend the rice pudding and milk and then finally add that to the rest of the wet ingredients.
In a separate bowl mix all of the dry ingredients and then combine the wet and the dry into a bowl.
Form The Cookie Before Resting Overnight:
Form the dough into cookie discs or with a ice cream scope, I weighed each cookie at 70g, coat in the Rice Krispies to help it stick to the dough, then set aside on line baking sheet to rest overnight. It's important to let the cookies rest overnight, to help the flavours to come together, and get deeper!
Pre-heat oven to 180c and bake for 13 minutes. Allow the cookies to rest on the baking sheet for 10 minutes before eating, I baked this in a few batches. Enjoy!