This is a trend that I’m so irked about that it doesn’t even deserve a pun. THAT’S how bad it is!!! ….OK, who am I kidding, I love puns too much, so I’ll still give it a go. How about “Who Peed In Your (Uni)Corn Flakes?”? No? Not a fan? Well now you know how I feel about this trend 😉 . Either way, I’m definitely NOT giving it the star treatment of being the headline of this post. Take THAT you colourful, beautiful and delicious rainbow of goodness! (ooops, that came out sounding more positive than I intended 😉 ).
So since it’s entirely possible that you’ve been living under a rock lately and haven’t noticed how ridiculous this obsession with all things unicorn has become (or maybe I just notice it because of my obsessive food blog following). It has now literally happened that virtually all the blogs I follow (or even quasi-follow) have now done some kind of unicorn dessert (and many have done multiple posts about it). Because I didn’t want to get booted off of the internet for not doing my part, I figured I should get behind this and put my own spin on it. But trust me, in case it hasn’t become clear to you yet, I was dragged into this one kicking and screaming.
Despite all that however, these cookies did turn out (in my humble opinion at least), beautiful and kind of delicious (*Amber makes embarrassed face*). Much like its (*spoiler alert!*) mythical namesake, these cookies disappeared before the average person could pull out their trusty phone camera to snap a picture and prove their existence.
I actually (un?)happily forced some on my brother and his girlfriend because I knew that I found them way too irresistible and would eat them all myself in mere moments if they were in my presence. Damn you unicorn goodness!! You’re making it so, so hard to hate you 🙁 .
The saddest moment of my week was when I got down to the last unicorn cookie and realized there were no more. Although it then happily reminded me of the movie “The Last Unicorn” (remember that movie? Let the childhood nostalgia abound!), which I am now kind of jonesing to watch. Apparently it was also based on a book (who knew? Probably all of you, but it was most definitely news to me). So, despite my clear, over-the-top abhorrence of all things unicorn related, it appears that I am now going to read a book about unicorns, while watching a movie about unicorns and eating unicorn-themed cookies. Hide your hatred in plain sight I say – who will now suspect me of old man fist-shaking hatred when I’m appearing to embrace it all? Even I’m fooled at this point 😉 .
It may not be with everyone else’s seeming level of insane exuberance, but I might have to abashedly admit to becoming an at least somewhat unicorn-vert 😉 and perhaps even have some minimal insight into why there are so many songs about rainbows (I just don’t understand why they’re not about rainbow cookies 😉 ).
Yield: 2 dozen cookies
- 1/4 cup coconut oil
- 1/4 cup vegan butter, melted
- 3/4 cups + 1 tablespoon cane sugar
- 2 tablespoons maple syrup
- 1/2 teaspoon caramel extract
- 1 1/2 cups bread flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cardamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- large pinch of salt
- 1 1/2 cups of tropical dried fruit (I used papaya, strawberry, mixed peel, pineapple and mango) soaked overnight in a 50/50 mix of banana liqueur and water
- 1 cup icing sugar, sifted
- 1-2 tablespoons banana liqueur (or non-dairy milk if you don’t want the extra banana flavour)
- natural food colourings (I used matcha powder for the green, a tiny splash of beet juice for pink, blueberry powder for the purple. You can either use a tiny bit of turmeric for yellow if you’re not adding the banana liqueur, but if you are adding it, I found it was the perfect yellow colour already). Alternatively, you can just use regular food colouring.
- Preheat oven to 325F and either grease or line a baking sheet with silpat or parchment paper.
- In a medium sized bowl, beat together coconut oil, butter, sugar, maple syrup and caramel extract.
- In a separate bowl, sift together the flour, cinnamon, ginger, cardamon, baking soda, baking powder, and salt.
- Add the soaked fruit to the dry mixture and stir until combined/ fruit is flour-coated.
- Fold/ stir into the wet mixture in two batches until just mixed (no need to over mix).
- Using a tablespoon or cookie scoop, place cookies on cookie sheet about an inch apart. Flatten down each cookie slightly with the palm of your hand or the bottom of a flour coated glass.
- Bake for 7-10 minutes, or until only the very edges of the cookies start to brown. They’ll look underdone, but trust me, this is when you want to take them out so they stay nice and soft and chewy (unless you prefer crispier cookies of course).
- While cookies are cooling, make the cookie glaze by combining the icing sugar and banana liquer until thinnish glaze consistency is reached (if you accidentally make it too thin, just add more icing sugar).
- Divide glaze between bowls for number of colours your plan to make. Add a splash of beet juice (and possibly a tad more icing sugar to compensate for the extra liquid) to make pink, matcha green tea powder for green, blueberry powder for purple, and turmeric for yellow.
- Randomly pour/blob each glaze colour over every cookie, allowing to run over the edges.
- Once glaze is set, store in an air-tight container at room temperature to keep the cookies nice and soft.