• Angelica Larsson

Singoalla cereal | Vegan | YouTube

Uppdaterat: 15 juni 2021

Hello my lovelies! So with this new year my mind of course wanders to what new things we want to take on and along that road I ended up thinking about the start of the day soooo hence breakfast foods! I started thinking about various cereal and those who I loved and kept wishing that I could have another bowl of. One I miss in particular are cinnamon toast crunch, I absolutely love cinnamon so these cereal were an easy sell for me. Threading along the thoughts of cereal I found myself wanting to not only try on a few existing ideas but to create some for myself and here we are! We're making singoalla cereal! Singoalla are cookies we have here in Sweden that are so delicious, lovely butter cookies that sandwich vanilla buttercream and topped with a fruity raspberry jam. I just had to make these as a breakfast cereal.

What you need for cookies:

2 1/2 dl (2 cups) flour

1/2 dl (0.2 cups) sugar

100g room temperature butter

1 tsp vanilla powder

What you need for buttercream:

1 dl (0.4 cups) icing sugar

50g room temperature butter

What you need for raspberry jam;

150g raspberries

1/2 dl (0.2 cups) sugar

2 tbsp agar agar

1 tsp vanilla powder

Serves 4 people.

Check out the video for instructions.

Lets begin with making the buttercream. In a bowl add icing sugar, butter and whisk until it becomes smooth and firm. Set aside for now.

Add raspberries, sugar and vanilla powder in a pot and bring it to a boil on medium high heat and allow to boil for 5 minutes with a lid on. Now add the agar agar and give it a stir until the jam thickens and set aside.

Preheat the oven to 175°C (350°F)

In a food processor add the flour, sugar, butter, vanilla powder and pulse until it comes together. Flatten out the dough roughly and place in the fridge for an hour.

Roll out the dough about 3mm thick and using a cookie cutter, cut out small circles make sure you end up with an even number of cookies as we will assemble the cookies and fill the centre with buttercream.

On half of the cookies make an indent in the centre where we will fill them with raspberry jam. Now pop them into the middle of the oven for about 6-10 minutes and allow to cool completely.

Now we can assemble these little cuties. On the flat cookies spread out buttercream and then top off with the cookies with the indent and pipe or spoon the indent with the raspberry jam.

Serve with a bowl of milk. Keep in a container for up to a week.

0 kommentarer

Senaste inlägg

Visa alla