Hot flaky buttery layers of deliciousness slathered with butter and jam or dipped into gravy – what’s better than that? Over-working the dough will develop gluten and make dense tough biscuits so be sure not to knead it any more than necessary. I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.

Step 3 - Place the biscuit dough onto a sheet of cling film or plastic wrap and bring it together into a disc or rectangle, seal tightly and place in the fridge for 30 minutes to 1 hour. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!Normal white caster sugar can be used instead, but the raw caster sugar adds to the toastiness of the coconut. Pour the batter into prepared pans and bake in the centre rack of the preheated oven for about 20 to 25 minutes or till a skewer inserted into the centre of the cakes come out clean. I have to admit my expectations weren’t high when I first found this recipe in Nana Ling’s handwritten cookbook. Budget friendly – you most likely already have all the ingredients you need for this recipe at home.

Others, like my Almond and Chocolate Chip Anzac Biscuits, or Apricot, Macadamia and White Chocolate Oat Cookies are a little more decadent, and perfect for taking along to a morning tea catch up with friends! If you twist the cutter it will smush the layers together at the edges and the biscuits won’t rise as much.I use a moderate oven instead of hot (as in the original recipe) and this is now noted more clearly in the recipe. Break the chocolate into pieces and tip into a heatproof bowl, then melt in 20-second bursts in the microwave.

To make these healthier you can replace half of the all-purpose flourwith whitewhole wheat flouror whole wheat pastry flour, which are made from whole grain soft wheat berries. And years of watching YouTube videos on cooking and baking have taught me that sometimes a cookie just has to chill out in the fridge for a bit to be great. Calories: 114 kcal | Carbohydrates: 12 g | Protein: 1 g | Fat: 6 g | Saturated Fat: 4 g | Cholesterol: 18 mg | Sodium: 41 mg | Potassium: 26 mg | Fiber: 0 g | Sugar: 8 g | Vitamin A: 140 IU | Vitamin C: 0. Tip the linseeds, together with their soaking water, into the bowl of a mini food processor and blitz until frothy. For recipes needing more than 1 teaspoon of baking powder per cup (150 grams) - add the additional baking powder per cup.Add vegan butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth.