Vegan Easter Biscuits:
Makes 30, depending on size of cutter.
Ingredients:
125g vegan block butter (I used Naturli).
75g of caster sugar
200g of plain flour
½ teaspoon of mixed spice
½ teaspoon of cinnamon
½ teaspoon of baking powder
pinch of salt
1 and a half tablespoons of soya milk
50g currants
to glaze: some soya milk and a dash of maple syrup (maple syrup is optional).
Afterwards: sprinkle with caster sugar
Method:
1. preheat oven 160C fan, 180C, 350F or Gas number 4.
2. put softened vegan butter, caster sugar and flour into a large bowl or food processor. I used a food processor with a dough hook. Mix well until it looks like breadcrumbs.
3. add the mixed spice, cinnamon, baking powder and salt and mix well.
4. add the soya milk and mix until it forms a dough.
5. roll out on floured surface until it is about ½cm thick.
6. cut out with a cookie cutter or a glass.
7. place on lined baking trays (18” x 12”)
8. glaze with the soya milk and maple syrup.
9. bake for 12 minutes.
10. cool on rack.
11. sprinkle with caster sugar whilst still warm.
Eat with a nice cup of tea or coffee.
Enjoy.
Jayne
