Chocolate Easter Biscuits

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.

Orange 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.