National Vegetarian Week is sadly coming to an end, but not without a delicious and indulgent recipe to keep your taste buds happy!
This is vegetarian (of course), dairy-free and can easily be made gluten-free for those who require it – just swap the plain flour for a gluten-free blend and add a tsp of Xanthan Gum.
This recipe is one of the easiest we have put together, but don’t let that fool you – it’s also one of the tastiest! This is a great one to whip up with little notice, and you will probably find you already have most of the ingredients somewhere in your cupboards!
150g plain flour
1 tsp baking powder
125g vegan butter
75g muscovado sugar
50ml date syrup
1 tsp vanilla extract
1 tbsp. cocoa powder
50g chocolate chips
1 pot of Pudology chocolate ganache
Preheat the oven to 180 degrees and line a baking tray with greaseproof paper. Mix the sugar and butter until thoroughly blended. In a separate bowl, blend the dry ingredients. Add the dry to the wet and combine until a dough is formed. Roll the dough into a sausage shape and wrap in cling film or tin foil, before leaving to cool in the fridge for 2 hours, or freezer for 30 minutes.
Once cooled, remove the dough and slice into six equal pieces. Roll each piece into a ball and place on the baking tray, before flattening with the palm of your hand so that it resembles a circular biscuit shape.
Bake in the oven for 20-25 minutes. Remove and leave to cool on a wire rack.
Once cooled, spread with Pudology chocolate ganache before devouring. You could also melt the Pud first and drizzle your biscuits in a decadent chocolate sauce.
Let us know what you think about this one! We love these biscuits and couldn’t’ resist eating the whole batch in less than an hour…oops!