We have always loved to bake these biscuits, for a few reasons really: They are delicious, they are so easy and cheap to make and you often have all of the ingredients in your cupboards anyway so no need to pop to the shops before starting. Also they are great to make with the children, they love rolling them into ball shapes and squadging down with a fork.
They also make the best ice cream cookie sandwiches if you smush some ice cream in between two of the biscuits. We recommend the Swedish Glace Chocolate or Vanilla ice-cream, which you can find in most supermarkets and is utterly delicious, you absolutely cannot tell any difference between this ice cream and it’s dairy counterpart.
- 300g self-raising flour
- 30g cocoa powder
- 250g dairy free spread
- 125g caster sugar
- 1 Packet of Oreo biscuits crushed (will also work well with bourbons, lotus biscuits or any other of your favourite vegan biscuits).
- lined baking sheets
- Preheat your oven to 170°c (fan) and line 4 baking sheets
- Sift together the flour and cocoa, mix together and set aside
- Using an electric whisk or good old fashioned elbow grease cream together the dairy free spread and caster sugar till pale and fluffy.
- Work in the flour – you will form a dough, do not be tempted to add any liquid. Once you have formed a ball add your crushed biscuits and knead them in gently just until evenly spread.
- Break off small amounts of the dough and roll into little balls – Nigella suggests walnut sized is perfect and place on your baking tray leaving a generous gap between each biscuit as they will rise and spread.
- Using a fork press down gently on the top of each ball shape to flatten out and create a pattern on top.
- Pop the trays in the oven and bake for 5 minutes, then reduce the heat in your oven to 150°c and bake for a further 10-12 minutes.
- Your biscuits need to still feel a bit soft when you remove them from the oven, they continue to bake as they cool and will firm up beautifully.
- Allow to cool on a wire rack and store in an airtight container at room temperature, that’s if they last that long!
The amount you make is totally dependent upon the size of your balls (a little personal isn’t it)! I’m not normally one to show off but my balls are pretty big so I made about 15.
Thank you so much for reading! Happy Baking.
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Love from Em x