I love food! Not just eating it, but creating it. What beats an afternoon in the kitchen, making a mess as well as scrumptious treats? But when a friend had to alter her diet due to food intolerances I realised not everyone can carelessly indulge. So I set out to make a cake she could eat, and when I achieved a flourless, vegan chocolate cake that tasted pretty good I wondered what else was possible. And so my journey begins into a world of baking where there is always something missing...
Sunday, 25 March 2012
Vegan Cutter Bicuits
Well Spring is well and truly here with the daffodils in bloom and the lambs prancing around the fields. In fact it has felt a lot closer to being like summer this weekend, but it’s best not to get too far ahead of ourselves as we still have Easter to look forward to. In fact Easter is just around the corner so what better spring type treat to make than some ‘Vegan Easter Bunny’ Biscuits. I actually first made these for a rabbit obsessed friend on her birthday but I think they are perfect for this time of year!
2 ½ cups plain flour
1 cup caster sugar
1 tablespoon rice milk
1 teaspoon baking powder
Pre-heat the oven to 180 deg C.
Cream the margarine and sugar together in a bowl until light and fluffy.
Sift in the flour and baking powder and stir until well combined.
Finally add the milk and bring the ingredients together with your hands until a smooth dough is formed.
Wrap the dough in cling film and chill for an hour.
Dust a work surface and rolling pin with flour and roll the chilled dough out until about ½ cm thick. Then cut out shapes of your choice using your chosen biscuit cutter.
Use a palette knife to transfer the shapes to a baking tray lined with greaseproof paper.
Bake for 10-12 minutes until lightly brown and remove from the oven and allow to cool. Then decorate with icing as desired!!
To make chocolate biscuits reduce the flour to 2 cups and add 2 heaped tablespoons of cocoa powder.