6 oz vegan margarine 1 tbsp syrup 1 cup of each of plain flour, sugar, dessicated coconut, oats ½ tsp bicarbonate of soda dissolved in 2 tbsp hot water
Method
Melt the marg and syrup in a saucepan. Mix in the dry ingredients. Add bicarb and water.
Place 6 or 8 teaspoonfuls of the mixture on an ungreased tray and bake at gas mark 3, 170C until golden (10 to 15 mins). Cool slightly and remove to cooling rack.
Repeat until all the mixture has been used.
CHOCOLATE BISCUITS
Ingredients
3½ oz vegan margarine 2½ oz demerara sugar pinch of salt 2 oz self raising flour 4 oz oats 1 bar vegan chocolate
Method
Cream the margarine and demerara sugar. Kneed in the salt, flour and oats.
Put heaped teaspoonfuls of the mixture onto a greased baking tray and press them down into a biscuit shape. Cook at gas mark 4 til just about to go brown (about 7 mins).
Cool the biscuits on a wire tray, then cover them with melted vegan chocolate. Leave the coated biscuits for an hour or so until the chocolate has set.
CORNISH FARINGS
Ingredients
4 oz self raising flour 1 level tsp ground ginger 1 level tsp mixed spice 2 oz soya marg 2 oz castor sugar 1 large tbsp syrup
Method
In a mixing bowl, sieve the flour and mix in the spices. Rub in the marg until you get a breadcrumb consistency. Add the sugar. Gently warm the syrup and add that too. Mix well.
Roll teaspoonful amounts of the mixture into balls, place on a lightly oiled baking tray and flatten slightly with your fingers.
Bake at Gas mark 6 for 5 mins (or mark 5 for 7 mins), til golden brown. Leave to set slightly before cooling on a wire rack.
GINGER OATIES
Ingredients
4 oz vegan margarine (eg Pure) 3 oz demerara sugar 1 dessertspoon golden syrup 4 oz oats 4 oz self raising flour 1 heaped tsp ground ginger pinch of salt
Method
Melt the margarine, sugar and syrup gently in a saucepan, then add the oats, flour, ground ginger and salt. Mix very well.
Put in heaps (about a teaspoonful) on a greased tray and cook at Gas Mark 5 until golden brown (about 20 mins).
VIENNESE BISCUITS
Ingredients
4oz soya marg 1oz sieved icing sugar 5oz plain flour bar of your favourite vegan chocolate, melted
Method
Cream the marg and sugar until very soft. Add the flour and mix well.
Using a piping bag, pipe the mixture into fingers, rosettes and rings onto a greased baking tray.
Chill in a fridge for 15 minutes.
Bake in a moderate oven for 10 to 15 minutes. Cool on a wire tray.
Cover the biscuits with melted chocolate and leave to set. Yum!