With just three ingredients, these biscuits are simple to make and ideal for dunking. Which makes them perfect to serve alongside a pot of tea. Or, if you can be persuaded, gently melt a few squares of chocolate to coat these bakes and finally dip them into coconut for a real treat.
We gently warmed the coconut oil and then mixed this with the remaining ingredients the night before. The biscuit dough was shaped into a sausage and wrapped in grease proof paper to store in the the fridge over night. The next morning we cut it into eight generous cookies ready to bake whilst we were cooking breakfast.
For my recipe, to make 8 – 10 unrefined, vegan biscuits, you will need…
to begin by warming 50 ml (2 oz solidified weight) coconut oil and then measuring 50 ml (2 oz) coconut or maple syrup and weigh 100 g (4 oz) wholegrain plain flour or wholemeal flour with half a teaspoon of baking powder which needs to be sifted together. Make a well in the centre of the flour and pour in the warmed coconut oil and the syrup. Use a wooden spoon to mix together to form a dough, depending on the brand of flour you may need to add a teaspoon or two of water to bring the mixture together but don’t allow it to become sticky. Bring it together with your hands and mould into a sausage shape. Wrap well and chill for at least an hour but it will be fine overnight in the fridge.
Ideally bake these when you are already planning to use your conventional oven which needs to be preheated to 160 C or Gas Mark 3
Cut the dough into 8 – 10 slices and spread on a non stick baking tray. Cook for 10 -12 minutes until dark, golden brown. Transfer to a cooling rack and when completely cold dip into melted 50 g (2 oz) chocolate and 2 tablespoons desiccated coconut. Store any remaining biscuits in an airtight tin overnight to enjoy the next day.
To bake in the AGA, slide the grid shelf to the floor of the roasting oven and check that the plain, cold shelf is ready for use, check after ten minutes. Or cook in the baking oven on the last set of runners and allow 12 – 15 minutes or until the biscuits are dark and golden.
Notes for cooks
Visit the online shop of multi award-winning Solkiki for the vegan chocolate that was used in our recipe.
if you do not have coconut or maple syrup then honey can be used instead.