Friday, 22 February 2013
Vegan Digestive Biscuits
All-purpose flour (50g)
Whole wheat flour (180g)
Baking powder (1 tsp)
Non-hydrogenated margarine (110g - at room temperature)
Muscovado sugar (75g)
Rice drink (60 ml - cold)
1) Preheat your oven to 350F/175C.
2) Measure the flour and baking powder into a mixing bowl. With your fingertips, rub the margarine into the flour mixture. Toss in the sugar and enough milk to make a stiff dough.
3) Knead this mixture on a floured surface until smooth and cut into any desired shape.
4) Place on greased cookie sheets, prick evenly with a fork, and bake until pale gold, between 15 and 20 minutes.