Vegan Marshmallow Ghost Cookies

Directions

1. Start by heating your oven to 180°C with the fan setting on, and prepare two baking sheets by covering them with parchment paper.
2. In a large bowl (or the bowl of a stand mixer using the paddle attachment), combine the cubed butter and caster sugar. Beat with an electric hand mixer or the stand mixer until the mixture becomes light and fluffy.
3. Pour in the vanilla extract and dairy-free milk, then mix again until everything is well incorporated.
4. Sift the plain flour, cocoa powder, baking powder, and bicarbonate of soda into the bowl. Stir gently until the dry ingredients are just incorporated.
5. Gently fold the dairy-free white chocolate chips into the dough.
6. Use a spoon or ice cream scoop to portion the dough into 6 equal balls.
7. Arrange the dough balls on the prepared trays, flattening them a bit with your hand. Make sure to leave space between each because they will expand during baking.
8. Bake the cookies on the center rack of the oven for 12 to 15 minutes.
9. When the cookies are done, take the trays out and immediately use a round cookie cutter to gently nudge the edges, forming them into neat circles while they're still warm.
10. Let the cookies cool completely on the trays. In the meantime, prepare the chocolate frosting.
11. Place the dairy-free block butter in a mixing bowl and beat with a hand mixer or stand mixer fitted with the whisk attachment until it's smooth and creamy.
12. Sift in the icing sugar and cocoa powder, then continue beating until the mixture is creamy and well combined.
13. Slowly add the aquafaba and whip on high speed for about 4-6 minutes until the frosting becomes light and airy. If it's too thick, adjust by adding a little more butter or aquafaba until you reach the desired consistency.
14. Spoon the finished frosting into a piping bag fitted with a large star-shaped tip.
15. Pipe a generous swirl of chocolate frosting onto the center of each cooled cookie.
16. Fill a small saucepan about one-quarter full with water and bring it to a simmer over medium heat. Put the dairy-free white chocolate in a heatproof bowl and set it over the pan to create a double boiler. Stir occasionally with a heatproof spatula until melted, then take the bowl off the heat and let it cool slightly.
17. Stick toothpicks into the large marshmallows, then use a spoon to drizzle the melted white chocolate over them. Transfer the coated marshmallows to a sheet of parchment paper and freeze for 2 to 4 minutes until the chocolate hardens.
18. Drizzle a little more melted white chocolate over the frosted cookies, then press one chocolate-coated marshmallow into the center of each.
19. Use the same double boiler method to melt the dairy-free dark chocolate, then transfer it to a piping bag. Snip a tiny tip off the bag and pipe three small dots onto the front of the marshmallow to create the ghost's eyes and mouth. Your cookies are ready to serve!