Double Chocolate Chip Biscuits

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Hello blog,

It’s been a while. A lot has changed but I won’t go into all of that. I do have an oven now though, and a real kitchen bench, but I’ve lost my camera usb cord in this move, so no photos for this one, maybe later.

Tonight I started off making lemon slice, which I modified from this recipe, replacing half the margarine with mashed up banana, the eggs with 2 T ground flaxseeds, 6 T boiling water and 1/2 a teaspoon of baking powder. I also got rid of half the sugar, and used only wholemeal flour. It didn’t look as lemony as the one in the picture, but it tasted nice and I’ll make it again.

When I’d put a mixture of 1/4 a cup organic apple puree (sold as a kids snack) and 1/4 cup marg in a mixing bowl, I decided I felt more like chocolate chip biscuits, and began making the recipe from Wild Morsels. I didn’t have any vanilla extract so I decided to try balsamic vinegar in its place, for extra flavour, like in this recipe that I’ve been wanting to make for a while.

So here’s my version of the recipe:
1/4 cup apple puree
1/4 cup vegan margarine
7 T raw sugar (could be cut back to 5 or 6 with good results)
2 teaspoons balsamic vinegar
2 T soy milk
2 T good cocoa
1 cup plain flour
1/2 teaspoon bicarb

Cream the marg, apple and sugar in a large mixing bowl. Mix in the vinegar and soy milk, then sift in the dry ingredients.

Top some of them with chocolate chips if you want, the sweet william ones work quite well, but tropical source are boycotted in this house, and yours too I hope.

Bake at 150c (fan forced new strange oven) or 175c as the original recipe recommends for the recipe without cocoa for 8-12 minutes.

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Tags: baking, biscuits, cooking, vegan