So, with the lack of actual Easter Eggs in this house I decided to make some chocolate biscuits in the shape of eggs. I didn’t have a relevant cookie cutter so made do with cutting round a cardboard cutout, hence the rough outline. They’re more or less a basic chocolate biscuit some sprayed with edible gold spray and some decorated with a hard, glossy orange icing. I reckon this would be a great standby chocolate biscuit that suits any cookie cutter shape you want for any occasion. This recipe is inspired by Vegan Cookies Invade the Cookie Jar but with a fair few tweaks.
Chocolate Easter Biscuits (dairy-free, egg-free, nut-free, soya-free, vegetarian and vegan)
makes about 18-20 biscuits
- 2/3 cup of granulated sugar
- 1/4 cup sunflower oil
- 1/4 cup oat milk
- 1 tsp vanilla paste
- 1 cup plus 2 tbsps plain flour
- 1/3 cup cocoa powder
- 1 tbsp cornflour
- 1/2 tsp baking powder
- 1/4 tsp salt
– Vigorously mix together the sugar, oil, vanilla and oat milk.
– Sift in the flour, cocoa powder, cornflour, baking powder and salt.
– Mix well to make a firm dough. Wrap in clingfilm and rest in the fridge for at least half an hour.
– Preheat the oven to 180 degrees Centigrade
– Unwrap the dough and roll out to between 1/2 and 1 cm thickness. Cut out with a cookie cutter and transfer to a lined baking sheet.
– Cook for 8 minutes. Cool briefly on the baking sheet before transferring to a wire rack.
– Serve as is, or ice with orange/peppermint icing.
easily enough for all these cookies
- 2 cups icing sugar
- 2 tbsps oat milk
- 1/4 tsp vanilla extract
- 1 tsp orange essence
– Sift the icing sugar into a bowl
– Add the oat milk and essences. Mix well to form a smooth, thickish paste.
– Ice the biscuits and decorate if wished. This icing will set hard.