Mmm, I love these syrupy, coconutty, biscuitty discs of delightfulness <3
The hubby does too – I’ve had to make these 3 times this week!
My original inspiration for this recipe was off the BBC Good Food recipe. But they were pretty easy to veganise.
And if you can live without harming others, why wouldn’t you?
85g porridge oats
85g desiccated coconut
100g plain flour
110g vegan marge (plus a little extra for greasing your baking trays)
1 tbsp. golden syrup
1 tsp bicarbonate of soda
1 tsp apple cider vinegar
Pre-heat the oven to 180oC.
In a large bowl, mix the oats, coconut, flour, sugar and bicarbonate of soda.
In a small pan, melt the marge before stirring in the syrup until completely mixed. Stir in the apple cider vinegar.
Create a well in the dry ingredients and slowly pour in the marge mixture whilst stirring. Keep on stirring until all of the marge has been absorbed.
The mixture will seem a little dry but that’s ok. You should be able to roll heaped-teaspoon amounts into balls.
Place each ball onto a greased baking tray and squish down into a thick disc shape (around ¼ inch high). The key is to squash as flat as you can without causing the edges to over crack – you want to maintain a round shape.
Remember to leave room in between each biscuit to allow for spreading.
Put into the oven for 12 minutes.
Halfway through cooking, squish each biscuit with the back of a spatula to flatten them down.
Keep an eye on the biscuits in case they cook faster than the 12 minutes. You can tell when they are done because they will be a beautiful golden brown and won’t squash any flatter when you press them with the spatula.
On Friday I went to The Ship at Lathom’s 4th Annual Beer and Pie Festival with the Hubby, my Bestie and her Fella. Unfortunately I was unable to find a vegan friendly beer there (I emailed most of the breweries who were taking part who all confirmed that isinglass was used in the fining process) however all the ciders were safe and there were not one, but TWO vegan pies!!! And I made the discovery of the decade… I like mushy peas! I’ve hated them since childhood but something told me to give them another chance, and I’m so glad that I did.
Spicy bean and mushroom pie, topped off with mushy peas and washed down with a “Strawberry Fields” cider.
We stayed over at the Bestie’s house so on Saturday (after a lovely breakfast of croissants, crumpets and cinnamon rolls) we trotted off to Southport to do some shopping followed by a fabulous tea at a Turkish restaurant called Havin. We had hummus and Patlican Tarator (sans yoghurt) with bread for starter followed with the Sebze Guvec (sans feta). The day was completed with a nice walk up the pier and a scout around the arcades.
I’ve had a mostly lazy day today, although I have been experimenting in the kitchen. I made bread rolls and seitan but today I am sharing my cheezy biscuits recipe!
1 x cup all-purpose white flour
¼ x cup vegan marg
¼ x cup water
½ x tbsp. miso paste
¼ x cup nutritional yeast
½ x tsp garlic powder
Put all of the ingredients into a bowl and mix until a smooth dough is formed.
Roll out onto a lightly floured surface and cut out the crackers using a knife or pizza cutter.
Place each cracker onto a greased baking tray and prick with a fork.
Bake for 12 – 15 minutes at 180oC (until golden brown and slightly puffy).
Carefully transfer onto a wire rack and allow to cool.
I intend on taking mine to work and eating with Toffuti cream cheese and a little mango chutney.
3 x mls vanilla extract (its worth forking out for the nice stuff!)
Mix everything together in a large bowl with a large spoon (yes, that’s right, EVERYTHING!)
Stir and stir and stir until you get a sticky dough.
Roll the dough into a log shape and slice into 24 equal parts. Roll each part, by hand, into a ball and press into a flat cookie shape before placing onto a baking tray (tray must either be WELL greased or lined with parchment.)
Leave a generous amount of space between each cookie as they do expand (see pictures below!). This might mean you need several baking trays. Bake for 10 mins at 180oC (Although I would recommend taking a couple of sneaky peaks in case they start to burn)
5. Allow to cool slightly before transferring onto a wire cooling rack. The cookies will still be very soft whilst they are hot, but they will firm up after a few minutes so don’t panic!
6. Don’t allow them to cool completely whilst on the baking trays, or you’ll have a job getting them off.
Enjoy with a lovely hot cuppa. Preferably whilst watching telly, snuggled under a duvet on the sofa. ♥ Bliss ♥