Forgive my lack of posts recently. Launching my Vegan Cook School around the Christmas period has certainly taken up the majority of my time. Now that the school is open for business, it’s great to be back to writing recipes again.
This is the start of Veganuary and the beginning of a vegan adventure for many. Some will be unsure of how to proceed, so I hope that websites like mine will be of help.
I’m starting the new year with chocolate (we’ll have to get to healthy eating resolutions later). These are easy to make chocolate biscuits, that are similar in taste to the digestive biscuit here in the UK. They are made with oats that have been ground up in a food processor to a flour-like consistency, then blended with self-raising flour.
The biscuits are light and sweet all by themselves, so the extra step of coating them in chocolate is entirely optional. I have not tried these with a gluten-free flour, but I’m sure that if you switch over and add a teaspoon of xantham gum to the mix, they will work out just fine. Remember to use gluten-free oats if you’re doing that.
These biscuits are best eaten the same day, or at the latest the following day, as they tend to go soft after that. Don’t worry though, friends and family will be eager to help you with them.
Prep time: 15-20 minutes. Cooking time: 15 minutes per batch.
Makes about 25 large biscuits (mine were very large).
For the Biscuits:
400g self-raising flour
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp ground ginger
½ tsp salt
225g unrefined sugar
150g vegan margarine
3 heaped tbsp golden syrup
100ml plant milk
For the Chocolate Topping:
1 carton of coconut cream, chilled for at least 2-3 hours
150g chocolate, melted
50g vegan margarine
3 tbsp icing sugar
50ml vegan cream
Put the oats into a food-processor and blitz for a minute or so, until you get a flour-like consistency.
Put the ground oats and all the other biscuit ingredients, apart from the golden syrup and plant milk, into a large mixing bowl and rub between your fingers until you achieve a fine breadcrumb texture. Add the golden syrup and plant milk and stir with a table knife until large lumps form. Bring the dough together with your hands and shape into a ball. The dough will be quite moist, but will work perfectly for the biscuits. Cover and chill the dough for about 30 minutes.
Preheat the oven to gas 6/200C/400F and line a baking sheet with greaseproof paper.
Once the dough is chilled, roll it out onto a floured surface to a thickness of about 4mm (you may want to do this in two batches). Use a cookie-cutter to cut round shapes out of the dough (I used quite a large cutter, but you can use any size you like), then place the rounds onto the baking sheet. They won’t spread much, so you can put them quite close together.
Once your sheet is full, bake them in the top of the oven for 15 minutes, or until golden brown. Transfer to a cooling rack and repeat the process until all the biscuit dough has gone. Allow the biscuits to completely cool.
Now make the chocolate. Drain the excess water from the coconut cream, which will be easy when the cream has chilled. Mix the margarine in with the melted chocolate (I always melt mine in the microwave). Make sure the chocolate has cooled quite a bit and then whisk in the coconut cream, icing sugar and vegan cream. It should all blend smoothly, but if it turns into a thick fudge instead of a smooth sauce just pop the mix in the microwave for 20 seconds or so. This will make it liquid again, so you will have to wait for it to cool and thicken to be able to spread it onto the biscuits.
When the chocolate is ready (i.e. it has a thick consistency), you can top your biscuits with it. Do this by picking up a biscuit in your hands and dunking it flat and face down into the chocolate, so that it covers the top half of the biscuit. Pull the biscuit out again and smooth off the top with a pallet knife, or other flat knife. Put the biscuit onto greaseproof paper to set and continue until all the biscuits are topped. They will be ready to eat in about 90 minutes. Consume within 24 hours.