Ingredients
The following ingredients have 4 Servings
- 100 g (3.5oz) coconut oil
- 80 g (1/3 + 1/8 cup) light brown soft sugar
- 50 g (2 Tbsp) golden syrup (or light molasses)
- 25 g (1 Tbsp) treacle or molasses
- 1 Tbsp water
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp bicarbonate of soda (baking soda)
- 250 g (2 cups) plain (all-purpose) flour
- 4 Tbsp aquafaba (the liquid drained from a tin of chickpeas)
- 250 g (2 1/2 cups) icing (powdered) sugar (sifted)
- black gel food colouring
- a couple of teaspoons of lemon juice
- 270 ml (1 cup + 2 Tbsp) unsweetened dairy free milk (I use soy)
- 1 tsp cider vinegar
- 200 g (1 cup) caster sugar
- 120 ml (1/2 cup) sunflower oil
- 1 1/2 tsp vanilla extract
- 180 g (1 1/2 cups) plain (all-purpose) flour
- 60 g (1/2 cup) cocoa powder
- 3/4 tsp bicarbonate of soda (baking soda)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp instant espresso powder ((optional))
- 75 g (2.5 oz) dark chocolate (chopped)
- 75 g (1/4 cup + 1 Tbsp) vegetable shortening (such as Trex)
- 75 g (1/4 cup + 1 Tbsp) dairy free margarine (I use Stork (the kind that comes in a stick)
- 25 g (1/4 cup) cocoa powder (sifted)
- 150 g (1 1/2 cups) icing (powdered) sugar (sifted)
- 1 tsp vanilla extract
- 12 oreos/bourbon biscuits/chocolate sandwich biscuits (crushed - either in a food processor or with a rolling pin)
