Cardamom And Coconut Vegan Biscuits

Cardamom coconut star biscuits on a wire baking rack

It’s National Baking Week this week and feeling all inspired by vegan week on GBBO last week I thought I’d get all creative in the kitchen with a couple of vegan products I was sent from The Groovy Food Co.

These delicious Cardamom Coconut Star biscuits use creamed coconut as a fat replacement and agave nectar to help sweeten them up. Really easy to make and something you could get the kids involved with too. I mean OK they’re not show stopping ‘wow they look amazing’ three tiered vegan cakes, but hey they’re proper tasty, they’re fairly healthy and they don’t have an ingredients list as long as your arm!

Just plain and simple, everyday biscuits that you can enjoy with a cuppa whilst feeling smug that they’re packed full of the good stuff.

What’s In It?

How Do I Make It?

Use a pestle and mortar to gently crush the cardamom pods and once they’ve opened, removed the outer case so that you are left with just the seeds. Crush the seeds and pour into a small bowl along with the creamed coconut.

Stir and leave the mixture to absorb the flavours for about 20 minutes.

Preheat the oven to 180ºC and grease a large baking sheet.

Mix together the flour, baking powder and oats in a large bowl.

Make a well in the centre of the mixture and pour in the agave nectar and cardamom infused creamed coconut.

Stir with a spoon and then bring the mixture together with your hands to form a crumbly dough.

Wrap in cling film and pop in the fridge for about 15 minutes just to help harden it a little and make rolling it out slightly easier. Because the creamed coconut sets, you may find the dough has hardened too much. If this is the case, simply remove it from the cling film and place on a plate, then put in the microwave for 10-20 seconds to loosen up again.

Roll out the biscuit dough on a floured surface. The dough is very crumbly so you will need to press down quite hard with the rolling pin when you roll it out.

Cut biscuits out using any cutters you like, I went with star shapes just because I think they look really cute, but it’s entirely up to you what you choose.

Lay the biscuits out onto the greased baking sheet and brush the tops with a little coconut milk. This helps to give them a golden appearance when they cook.

Scatter the tops with desiccated coconut and bake for approximately 20 minutes, or until golden. Keep an eye on them as I know how much ovens differ and if yours cooks things quite quickly you may want to get them out a little sooner.

Gently remove the biscuits from the baking sheet and leave to cool on a rack.

TOP TIP – These make the perfect little dunking partners to our amazing Sweet Coconut Hummus recipe!

*Groovy Food products gifted for recipe creation.

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