75 g plain flour
75 g wholwheat flour
1 tsp of salt
5 tbs oatmeal
1 tsp baking powder
1 tbs sugar
2 tsp poppy seeds
100 chilled vegan margarine
4 tbs non dairy milk
Sift the baking powder and flour. Place all of the dry ingredients into a large baking bowl.
Add the chilled vegan butter and rub with finger tips until the mixture looks like coarse sand.
Add the non dairy milk until you have a dough. Cover and chill in the fridge for approx. 1 hour.
Roll out on a lightly floured work surface until it is 5mm thick. Using either a glass or 7 cm round
cutter, cut into rounds.
Place onto a greased baking tray.
Bake in a preheated oven 200°C 10- 13 minutes until light brown. Leave to cool on a wire rack.
Tip : These wheaten biscuits are perfect for dips, salads and soups.
75 g wholwheat flour
1 tsp of salt
5 tbs oatmeal
1 tsp baking powder
1 tbs sugar
2 tsp poppy seeds
100 chilled vegan margarine
4 tbs non dairy milk
Sift the baking powder and flour. Place all of the dry ingredients into a large baking bowl.
Add the chilled vegan butter and rub with finger tips until the mixture looks like coarse sand.
Add the non dairy milk until you have a dough. Cover and chill in the fridge for approx. 1 hour.
Roll out on a lightly floured work surface until it is 5mm thick. Using either a glass or 7 cm round
cutter, cut into rounds.
Place onto a greased baking tray.
Bake in a preheated oven 200°C 10- 13 minutes until light brown. Leave to cool on a wire rack.
Tip : These wheaten biscuits are perfect for dips, salads and soups.
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