Wednesday, 19 September 2018

Oaty thumbprint biscuits and a lesson: Vegan MoFo

You know how some days you have a bottle that you bought in a spirit of excitement but it has sat in the cupboards so long that you just want to finish it.  This bottle of quandong dessert sauce was like that.  I got so desperate to use it up that I put some into a pumpkin soup.  I had forgotten when I bought it that we don't really use dessert sauce.  I thought putting it into some thumbprint biscuts was a good way to use it up, but it seems dessert sauce does not work in thumbprint biscuits (or cookies).

I made the biscuits for bookclub.  They looked perfect before they went into the oven.  When they came out, the quandong dessert sauce had bled into the dough.  It shattered my dreams of beautiful biscuits with little colourful spots of jam.

No matter.  I took them along anyway and was surprised that they were enjoyed while we discussed Those Other Women by Nicole Moriarty.  One of my friends was quite taken with the bikkies because she found them a cross between her favourite biscuits: ANZACs and sesame snaps. I really liked that they were a little chewy and full of flavour.  I must try these again with proper jam that will keep its shape.

More vegan biscuits (cookies) on Green Gourmet Giraffe:
ANZAC biscuits (v)
Chocolate and black tahini cut out biscuits (v) 
Chocolate chip cookies with smoked almonds and cacao nibs (v)
Chocolate peanut butter fudgies (v)
Chocolate tahini cookies (v)
Chocolate walnut thumbprint biscuits (v)
Maple walnut cookies (v)

Oaty thumbprint biscuits
Adapted from Simple Veganista with inspiration from Vegetarian Times
Makes about 20 biscuits

1 tbsp linseed meal (flaxmeal)
3 tbsp soy milk
1 cup oat flour
1/2 cup desiccated coconut
1/4 cup raw sugar
1 tsp baking powder
good pinch of salt
3 tbsp margarine
2 tbsp golden syrup
2 tbsp tahini
jam, for filling

Preheat oven to 180 C and line a couple of baking trays with baking paper.  Mix the linseed meal and milk and set aside.

Mix dry ingredients together.  Melt together margarine and golden syrup.  Stir in tahini and linseed mixture.  Pour this margarine mixture into the dry ingredients and mix until combined.

Roll tablespoonfuls of mixture into balls.  Place on baking paper and press with thmb to make an indent.  Fill with jam.  Bake for about 15 minutes or until light golden brown.  Cool on a wire rack nd store in an airtight container.

On the Stereo:
Rest: Charlotte Gainsbourg
This post is part of the Vegan Month of Food (Vegan MoFo) in September 2018.  Go to my Vegan MoFo list for more of my 2018 Vegan MoFo posts.

1 comment:

  1. They look good anyway. I don’t use dessert sauce either but for some reason have 2 bottles of red wine dessert sauce in the cupboard.


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