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.
They got the Liz seal of approval! 😀
I hate it when food goes to waste. Like REALLY hate it. I once had a complete tantrum at a colleague when he threw my one day out of date soya yoghurt in the bin, and I have FORBIDDEN the hubby from participating in food eating challenges until he is man enough to finish the plate…
So you can imagine the burden I was feeling after I was left with a cup and a half of buttercream after frosting a birthday cake. Well, to begin with it was two cups, but I quickly found out that butter-cream is very sickly when consumed on its own. So what to do? Invent a butter-cream cookie!
These cookies aren’t like the last cookies I posted. These are less chewy but much better for dunking in a brew. They are also very yummy and extremely easy to make.
There are endless variations of cookies that I could have made but I went for bran and sultana. They worked very well!
1 ½ x cups buttercream (left over from my vegan sticky toffee pudding cupcakes).
½ x cup branflakes (double check the ingredients, some supermarket brands use honey).
¼ x cup sultanas.
2 x tsp vanilla essence.
1 x cup plain flour.
Add all ingredients into a bowl and mix. EASY. You might need to use your hands towards the end in order to sculpt into a dough.
Break off walnut sized lumps and mould into a ¼ inch thick circle. Lay each circle out onto a baking tray lined with some lightly greased, grease-proof paper and pop into a preheated oven (180oC) for 10 – 15 minutes. I flipped mine over halfway through to ensure they baked evenly.
Once cooled, scoff the lot! This recipe yielded 15, so you might need someone to help 😉