Iced Fish-shape Biscuits

As the party took place at a leisure centre they provided the (rather substandard!) food and I didn’t get the opportunity to make a whole party feast of allergy-friendly treats. I do love catering for children’s parties and being creative with the food – next year I’ll try and make sure she has a party at home instead 😉

However, I couldn’t help but make a big basket full of iced fish biscuits (I’m referring to the look not the taste!) to add to the whole watery theme. These chocolate roll out biscuits are ideal for cutting into any shape, and then topping with roll out icing (cut to the same size) for a flawless finish

Chocolate Roll-out Cookies (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, or top with roll out icing, stuck on with a ‘glue’ of icing sugar mixed with water.