Makes 25-30 biscuits:
Non-hydrogenated margarine (100g)
Plain flour (100g + extra for flouring)
Pepper
Mature Cheddar (50g - finely grated)
Vegetarian Parmesan (50g - finely grated + a little extra)
Egg (1 - beaten)
1) Preheat the oven to 180C/350F/Gas 4.
2) Place the margarine and flour into the bowl of a food processor with the pepper and cheeses. Process together.
3) Wrap in cling film and leave to chill in the fridge for at least 30 minutes.
4) Lightly flour a work surface and gently roll out the pastry. Cut out the biscuits to the size and shape you wish. Lay them out on a greased baking tray.
5) Carefully brush the surface of each biscuit with the egg and sprinkle over a little finely grated parmesan.
6) Bake for 10 minutes or until golden brown.
Sugestion: For the vegan version use vegan cheeses and a bit of olive oil to brush the biscuits.
Makes 30:
Olive oil (125 ml)
Cinamon (1 tbsp)
Honey (50g)
Muscovado sugar (175g)
Cereal Coffee (2 tbsp)
Water (250 ml)
Plain flour (250g)
1) In a saucepan combine all the ingredients, except the flour, and cook until everything is mixed and boiling.
2) Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. 3) Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes).
3) Pre-heat the oven to 200C.
4) Once the dough is lukewarm, shape the biscuits.
5) Bake them for about 15'.
Makes 24:
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.
Makes 24 biscuits:
Rolled oats (1 cup)
Desiccated coconut (1 cup)
Flour (1 cup)
Brown sugar (1 cup)
Non-hydrogenated margarine (125g)
Golden syrup (2 tbsp)
Baking soda (1 tsp)
Boiling water (2 tbsp)
1) Preheat oven to 180°C. Lightly grease a baking tray or line with baking paper.
2) Combine the oats, coconut, flour, and sugar together in a large bowl.
3) Melt the margarine and golden syrup together.
4) Dissolve the baking soda in the boiling water and add to the butter mixture. Pour the butter mixture into the dry ingredients and mix together.
5) Roll teaspoons into balls and place on the tray, allowing room for them to spread.
6) Bake for 12 - 15 minutes.
Makes 20 small cookies:
Wheat flour (100g)
Rolled oats (100g)
Baking soda (1/2 tsp)
Margarine (100g)
Muscovado Sugar (50g)
Molasses (1 tbsp)
Unsweetened shredded coconut (50g)
Raisins (50g)
1) Preheat the oven to 160C.
2) In a bowl mix the flour, baking soda, coconut, oat and raisins.
3) Simmer the margarine, sugar, molasses, until it melts.
4) Mix the dry and liquid ingredients.
5) Spoon the biscuits into a baking tray and bake for 15 minutes or until golden brown.
