Jammy Heart Biscuits

Jammy Heart Biscuits

Love is in the air! We wanted to make something using ingredients most of you will already have in your kitchen. These Jammy Biscuit Hearts will be a great surprise for any valentine. Enjoy!

Makes 6 biscuits.


1/2 cup vegan margarine
1/2 cup vegan icing sugar (plus more for decorating)
1 tsp vanilla extract
1 1/2 cup plain flour
12 tbsps raspberry jam

Note: organic icing sugar is usually vegan but make sure you check the label.

Jammy Heart Biscuits


1. Preheat oven to 180°C.

2. Combine margarine and sugar until light and fluffy, then stir in the vanilla.

3. Slowly add the flour and mix together.

4. Shape the dough into a ball, wrap with cling film and place in the fridge for 30 minutes.

5. Remove dough from the fridge, discard the cling film and place on well floured surface, then roll using a well-floured rolling pin until the dough is just under half a centimetre thick.

6. Using a large heart cutter, cut out as many hearts as possible and gently place each one on a baking tray lined with greaseproof paper.

7. Using a smaller heart cutter, cut out hearts from the middle of half the large hearts to create the top layer of the biscuits. Reuse the smaller heart dough, adding it to the leftover dough and rolling it out again to create more large hearts. Flour the surface each time you roll out the dough.

8. Continue steps 4 and 5 until you have used all the dough. We usually have enough to create 6 base layers and 6 top layers.

9. Bake all the large hearts for 10-12 minutes, until the biscuits are just about to brown.

10. Remove from the oven and leave to cool completely.

11. Dust the top hearts with icing sugar and spoon 1-2 teaspoons of raspberry jam onto each base heart.

12. Assemble the jammy biscuit heart by placing one top heart on top of a base heart and repeating for each biscuit.



Tear & Share Christmas Tree Mince Rolls

Christmas Tree Mince Rolls


320g pre-rolled shortcrust pastry
250g mince meat (suitable for vegans)
2 tbsp almond milk
1 tbsp apricot jam
1/2 tsp water

For the garnish…
1/2 cup icing sugar
2 tsp water
Handful of glacé cherries
Handful of chopped pistachios

Tear & Share Christmas Tree Mince Rolls

Tear & Share Christmas Tree Mince Rolls
– Full recipe bit.ly/2gtVx8H

Posted by So Vegan on Friday, 2 December 2016


1. Preheat oven to 220°C.

2. Roll out the pastry into a rectangle approximately 35cm x 20cm in size with the longest side closest to you.

3. To make the trunk, cut a 3cm wide vertical strip at the edge of the pastry and roll the strip towards you.

4. Spread the mince meat evenly across the remaining pastry and roll the pastry towards you, starting at the side furthest away.

5. Use a sharp knife to cut the pastry evenly into 15 small rolls.

6. Line a baking tray with parchment paper and arrange the 15 rolls on the tray in a tree formation, with five at the bottom, four on the next layer, then three, then two and finally one on the top. Leave a small amount of room between each roll so they have space to rise in the oven. Remember to add the trunk at the bottom of the tree.

7. Brush the tree with almond milk.

8. Place in oven for 10-15 minutes.

9. Meanwhile, make the glaze by heating the jam and water for a 1-2 minutes in a pan until it becomes runny enough to paste on the tree.

10. Remove the buns from the oven, brush with the jam glaze and leave to cool completely.

11. To decorate, combine the icing sugar and water until smooth and drizzle or pipe over the tree, then top with halved glacé cherries and chopped pistachios.


Gluten-Free Rainbow Cake #PRIDE

Gluten-Free Rainbow Cake


5 cups buckwheat flour
5 tsp baking powder
2 tsp baking soda
1 tsp salt
2 1/2 cups coconut palm sugar
1 3/4 cups almond milk
2 tbsp vanilla extract
4 tbsp apple cider vinegar
2 1/2 cups mashed banana
3/4 cup coconut oil

For the frosting…
8 cups icing sugar
2 tbsp vanilla extract
2 cups vegan margarine

You will also need, purple, blue green, yellow, orange, and red colour gel.

Gluten-Free Rainbow Cake #PRIDE

Gluten-Free Rainbow Cake #PRIDE – Full recipe http://bit.ly/1tb0y8L

Posted by So Vegan on Thursday, June 9, 2016


1. Preheat oven to 350 °C and grease two 20cm cake tins with coconut oil.

2. Mix the flour, baking powder, baking soda, and salt in a big bowl.

3. Mix the sugar, almond milk, vanilla, apple cider vinegar, mashed banana and oil in another bowl.

4. Pour the wet mix into the dry mix and gently fold together with a metal spoon until the flour is completely combined.

5. Divide the cake mix into 6 (each sixth should weigh roughly 300g).

6. Add a small amount (roughly 1/4 tsp) of purple colour gel into one sixth of the mixture and combine until the entire mixture has changed to purple. Do the same for another sixth of the mixture using blue colour gel. Add more gel as needed.

7. Pour the first two cake colours into the two cake tins. Ease the mix around the tin with a metal spoon then lightly tap the tin to ensure an even distribution. Bake for 20 minutes in a preheated oven, then turn out and cool upside down on a wired rack.

8. Wash tins and grease. Repeat steps 6 and 7 for the other four cakes adding a different colour gel (green, yellow, orange and red) to each cake mix.

9. While the last two cakes are baking, make the frosting by combining the ingredients in a bowl, first with a spoon and, once crumbly, with a whisk until light and fluffy.

10. Place four strips of baking paper along the edges of the cake stand to create a square centre. If a cake stand is not available, turn a bowl upside down and place a plate on top. Place a spoonful of frosting in the middle of the cakestand or plate to keep the cake in place.

11. Place the first cake (purple) on the cake stand and cover with a thin layer of frosting. Repeat for each cake in the following order: blue, green, yellow, orange, red.

12. Apply a crumb layer by roughly covering the cake in frosting, making sure all the gaps are filled and crumbs held in place. Rotate the cake stand to make application of the frosting easier. Refrigerate for 20 minutes.

13. Remove cake from fridge and apply a second layer of frosting. To create a smooth finish, dip the icing knife in warm water, wipe dry, then glide over the frosting.