Makes 16
- 4oz/100g dairy free spread
- 2oz/50g caster sugar
- 4oz/100g plain flour
- 1oz/25g cornflour
- 1oz/25g unsweetened cocoa powder, sifted
- 1 tsp vanilla extract
Cream the butter and sugar.
Add all of the remaining ingredients and mix together until you have a stiff dough.
Tip the dough onto a piece of cling film and squish into a rough sausage shape (around 16 cm long)...it will not look very appealing at this point!
Roll the cling film around the 'sausage' and pop into the freezer for around 10 minutes, to firm up (you don't want to actually freeze it, so don't leave it for much longer).
Unwrap the 'sausage' and slice into around 16 slices of 1cm thickness.
Place on a greased baking sheet, spaced a few cm apart.
Bake for 15-18 minutes, or until firm to the touch and slightly darker in colour.
Remove from the tray and cool on a wire rack.
Suitable for freezing.
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I read the word "Chocolate" and I had to see! Hahah
ReplyDeleteThese look sooo good! Thanks for sharing the recipe. :)
vegcourtesy.blogspot.com
Thanks :-)
DeleteI just made these, I respected the recipe and ingredients but they're not crumbly like biscuits, they're spongy? Still nice though.
ReplyDeleteSorry to hear that Steph. Sound like your oven needs to be hotter or you need to bake them for longer.
ReplyDeleteI made these Lisa - last week when one of the little nephews requested chocolate cookies. They turned out great, except for the comment, 'they too cocoa!' from one of the little ones. Sharing this month with Bookmarked Recipes.
ReplyDeleteGlad you liked them and thanks for sharing. You can always make them plain, without the cocoa (swap for extra flour).
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