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Chocolate oat biscuits

These little vegan treats have a lovely chewy texture which only improves after a couple of days in an airtight container. The chances that they will last that long, however, are slim.

Method

You can omit the chocolate for a plainer kind of biscuit but if you are going to have a treat you may as well cover them in chocolate!

 

Pre-heat the oven to 160°C.

 

In a large mixing bowl combine the dry ingredients and set aside.

 

In a small saucepan gently melt the agave syrup and vegan butter together. Mix the baking soda with the boiling water and then add to the butter and syrup. Whisk to combine and then add to the dry ingredients. Mix well and pull together into a ball. Roll into 12 balls and place on 2 baking trays. Chill for 30 minutes.

 

Bake for 10-12 minutes until golden brown. Cool completely before spooning over the melted chocolate. Allow to set before eating.

 

Ingredients

125g wholemeal flour


50g self-raising flour


100g golden caster sugar


50g dark brown sugar


2 tablespoons agave syrup


100g vegan butter


1 teaspoon bicarbonate of soda


2 tablespoons boiling water


200g vegan dark chocolate


Serves: makes 12


Dietaries: VEGAN

Method

You can omit the chocolate for a plainer kind of biscuit but if you are going to have a treat you may as well cover them in chocolate!

 

Pre-heat the oven to 160°C.

 

In a large mixing bowl combine the dry ingredients and set aside.

 

In a small saucepan gently melt the agave syrup and vegan butter together. Mix the baking soda with the boiling water and then add to the butter and syrup. Whisk to combine and then add to the dry ingredients. Mix well and pull together into a ball. Roll into 12 balls and place on 2 baking trays. Chill for 30 minutes.

 

Bake for 10-12 minutes until golden brown. Cool completely before spooning over the melted chocolate. Allow to set before eating.

 

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