Biscotti is such a versatile snack, once you have a basic recipe you can mix and match a whole variety of flavours and fillers. More importantly, perhaps, you can make them days in advance and they still taste great. This version is low in sugar, but if you’d prefer a sweet recipe you can switch out the rice malt syrup for a desired about of sugar.
The only thing I value more than devouring Oreos and watching Survivor, is being able to smugly show people how healthy veganism can be. To that end, I have created my Superfood Seed Cookies, which are refined sugar free, dairy free, egg free and packed with so many amazing ingredients you’ll practically glow after just one bite. They aren’t very sweet so feel free to add more dried fruit if you swing that way, or substitute the spices and seeds for whatever you have in your pantry.
If you’re a vegan missing chocolate biscuits, sweets or Tim Tams (or just a human being with taste buds), you’ll love my Vegan Tim Tams. They’re made with a crunchy biscuit base, a creamy filling and a rich coating, and taste just as good as the real thing. They freeze well if you can manage to stop before the entire batch is gone. Happy nibbling!
Full of sweet jam and bursting with nostalgia, these childhood favourites are a fabulous treat for high teas, family gatherings or the day after a painful presidential election. My Jammy Dodgers are easy to make, can be modified to be gluten free, and allow for jam and cookie dough flavour experimentation (blackberry jam, perhaps?). Eat in moderation, if you can stop at just one.
Crunchy, sweet and lightly spiced, the combination of peanut butter and cinnamon in these cookies is a total revelation. They make the perfect morning tea snack, high tea treat or delicious base for a vegan ice-cream sandwich (just stuff with your favourite ice-cream and be on your way!). You can easily make these cookies gluten free by using an alternative flour, too, so even your gluten intolerant cookie monster friends can enjoy this recipe.
This recipe makes a lovely, short cookie, which resembles shortbread but has a slightly softer texture. I’ve used rice malt syrup rather than sugar, which gives the mixture a softer feel, and makes it arguably a little better for you. This is vegan (hence the name, duh) and can be made gluten free, too!