So, before I get into writing the actual cooking element of this post, I should introduce myself and mention what’s up. I’m Alex, Emmie’s boyfriend, and after some discussion Emmie and I decided that I’d help out more with the site (Up until now I’ve just done the coding, maintenance and provided the hosting for the site). I’m not a great cook like Emmie, but I try what I can, and so every so often I’ll be putting in an update or two. So, hello!

Now, to the food! I found a cookie recipe online months ago (click here!), and have wanted to make some ever since, but we’ve not had the ingredients, or the time, or some other reason. I decided a few days ago (and it was the thing that sparked the idea of me updating) to make them. The icing recipe is slightly modified, so I’ll be posting our version here. For the cookies themselves, there’s no point completely copying the recipe from John and Kristie, so I’ll leave it on their site so they get the credit they deserve. They’re completely vegan – The food colouring is E122 rather than E120, which we smartly bought in England as it’s not available anywhere in Sweden.

Vegan Icing:

• 480ml (2 cups) confectioner’s sugar (Unfortunately we didn’t have enough, so we food processed some normal sugar, and evidently not enough as our icing was a little grainy)
• 6 tsp soy milk
• 4 tsp syrup (preferably corn or golden) – (We made “mock” corn syrup by boiling water and sugar – not so sure if it worked well, next time we’ll be using golden syrup, I’ll let you know how that works)
• ½ tsp strawberry flavouring
• Food colouring

1. If you’re making mock corn syrup, take 5 tbsp water and 10 tbsp sugar, mix them together and then boil over a medium heat until all the sugar is dissolved – Then use as syrup.
2. In a bowl, stir the sugar and soy milk until it’s smooth.
3. Beat in the syrup and strawberry flavouring until the icing is smooth and glossy. Add more syrup as needed to prevent the icing from being too thick.
4. Add food colouring, and leave to dry overnight.