Little S has a big school trip tomorrow – off to London to watch changing of the guard, see Buckingham Palace and picnic in a Royal Park. All since they’ve been leaning all about our lovely Capital for the build up to the Queen’s Jubilee and the Olympics. London is nothing new for Little S having been born there and visited often since moving away, but she’s super excited – they’ve even made special T shirts to wear. This provides the perfect excuse to use that crown cookie cutter again – this time chocolate golden crown biscuits, with added gems and icing.
This is the same recipe as the Chocolate Easter biscuits but with added ornamentation. Hopefully the little royal hunters will enjoy these on their return to school!
Chocolate Crown Biscuits (dairy-free, egg-free, nut-free, sesame-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, spray with edible glitter or ice and decorate.
– I sprayed mine with edible gold glitter, iced on an ‘ermine’ trim and added decorations as jewels.