16 Feb 2013

Vegan & Gluten Free Biscuits with Chocolate Drizzle


Pre heat the oven to 180 degrees celsius.  Mix together 125g vegetable shortening (I use Trex) with 100g caster sugar and 50 dark brown sugar until creamy.  Then add 1 tsp vanilla extract, 200g of self-raising flour (I use gluten free Dove's Organic), 1/4 tsp of salt and 1 tsp of baking powder.  Make sure it is all thoroughly mixed together and then add about 1 tbsp of dairy free milk like soya or rice and about 1 tbsp of water to form a dough.

Roll into balls about an inch in diameter and then place on a baking sheet or a baking tray lined with baking paper.  Make sure they have a few inches between them as they spread when they cook.  Press each ball of dough so they are flat.  I like to use the base of a glass dusted with cornflour.  I cooked these in 3 batches which made 24 biscuits.

Place on the middle shelf of the oven and bake for approximately 10-12 minutes.  The place on a wire rack to cool.
Whilst the biscuits are cooling, melt 70g of dark chocolate in a heat proof bowl over simmering water in a small pan.  When melted use a rubber spatula to scoop out a bit of chocolate at a time then drizzle over the biscuits.  Leave to cool (if you can) and then enjoy!
I am currently visiting my brother in Wales and this batch of biscuits were made for the family whilst we are away.  We got here Friday lunch time and 24 hours later there are 4 biscuits left.  I think that says it all.  I highly recommend you try these!

Have a lovely Saturday.


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1 comment

  1. They look great! I'll give them a go but am nervous with the master baker around!! be kind to the old godmum xx

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