Vegan Afghan Biscuits Recipes

VEGAN QUICK BISCUITS

Steps:

• Heat oven to 425 degrees. Whisk together flour, baking powder and salt in a large bowl. Add margarine and cut it roughly into flour using a pastry cutter, until mixture is the texture of coarse meal with a few larger margarine lumps. Work quickly so the margarine does not melt. Add nondairy milk and stir with a wooden spoon until just combined. Do not overwork.
• Transfer the dough to a lightly floured surface and pat into an oblong shape, about 1 inch thick. Using a 2-inch floured cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet. Brush the tops lightly with melted margarine and bake for about 12 to 15 minutes, or until they begin to turn golden. Remove biscuits from oven immediately and transfer to a wire rack to cool.
• Make the maple "butter": In a mixing bowl, using a whisk or electric mixer, whip margarine with maple syrup until light and fluffy. Refrigerate until serving.

VEGAN AFGHAN BISCUITS

Steps:

• Pre- heat oven to 180 degrees
• Grease an oven tray (or two)
• Cream the butter and sugar together until it's colour is lightened and it is fluffy
• Beat in sifted flour and cocoa to make a stiff batter
• Check the dough holds together by pressing a small handful of crumbs together. If it is too crumbly, add a tablespoon or two of soy milk to the dough.
• Add the cornflakes and mix through thoroughly.
• Roll tablespoonfuls of the mixture into balls and put on greased tray.
• Flatten slightly using the back of a fork. They will not spread during cooking so you can place them close together.
• Back for 12 - 15 minutes.
• Cool on a tray for 5 minutes then transfer to cooling racks.
• When cool ice with chocolate icing and press walnut into it (or use sprinkles!)