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.

Ingredients

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

Method

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.

Enjoy!

#SoVegan

Black Bean Brownies

Vegan Black Bean Brownies

Makes 12 delicious gluten-free brownies.

Ingredients

1 can black beans (240g drained weight)
1/2 avocado
1 cup brown sugar (suitable for vegans)
3 tbsp cocoa powder
1/2 cup walnuts
1 tsp baking powder
1 tsp vanilla extract
1 tbsp coconut oil (plus more for greasing)
Large pinch of salt
150g dark chocolate (suitable for vegans)

Black Bean Brownies

Method

1. Preheat oven to 180°C and grease a 12-slot muffin tray with coconut oil.

2. Drain and rinse beans, then add beans, avocado, sugar, cocoa powder, half the walnuts (1/4 cup), baking powder, vanilla extract, coconut oil and the salt to a food processor.

3. Melt 120g of the dark chocolate in a double boiler, then transfer to the food processor.

4. Combine ingredients in the food processor for 1-2 minutes.

5. Evenly distribute the mixture into the muffin tray (roughly one heaped tablespoon per slot).

6. Cut remaining chocolate into 12 pieces and put one piece on top of each brownie, pushing down gently on each piece of chocolate so they become partly submerged in the mixture.

7. Finely chop the remaining walnuts and sprinkle over brownies.

8. Place muffin tray in oven for 20-25 minutes (we take them out after 22 minutes).

9. Leave to cool completely before gently removing each brownie. The longer you leave them to cool, the easier they will be to remove them from the tin. Gently loosen the brownies out of the tin with the thin end of a fork.

#SoVegan