Vegan Afghan Biscuits Food

VEGAN BISCUITS

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment.
• Place 10 tablespoons of the vegan butter in a small bowl, then freeze until solid, about 10 minutes.
• Meanwhile, whisk the flour, scallions, baking powder, salt, baking soda and pepper in a large bowl until combined. Add the frozen vegan butter, then use a pastry cutter or fork to mix in the butter until only even, pea-size pieces remain. Gently stir in the almond milk and lemon juice to make a loose, shaggy dough.
• Turn the dough out onto a work surface that's lightly dusted with flour, then pat into a 7-inch square that's about 3/4-inch thick. Fold in half from left to right, like a book, then fold in half again from top to bottom, so it's now 1/4 of the original size. Pat the dough again into a 7-inch square.
• Use a sharp chef's knife to cut the dough into 12 even rectangular pieces, then transfer to the prepared baking sheet, spacing 2 inches apart. Melt the remaining 2 tablespoons vegan butter in a small microwave-safe bowl on high, 30 to 60 seconds, then brush onto the top of each piece with a pastry brush. Sprinkle with more pepper. Bake until the biscuits are puffed and lightly browned, 15 to 20 minutes. Serve warm or at room temperature.

AFGHAN BISCUITS

Steps:

• BISCUITS-----------.
• Cream butter and sugar until light and fluffy, sift together flour and cocoa and mix into butter mix, then fold in corn flakes and coconut.
• Put teaspoonful balls onto lightly greased or baking paper covered trays.
• Bakes at 180°C for 15-20 minutes.
• Makes about 30 biscuits.
• ICING------------.
• Sift icing sugar and cocoa together, add enough water to get a spreading consistency, ice biscuits, decorate with walnuts.

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!)