About this recipe: These vegan coconut biscuits have a slight crispy crunch and an understated coconut taste. Perfect for a coffee or tea break.
Used coconut oil and butter 50/50, rolled the dough into a cylinder and sliced, rather than rolling flat, they came out so well! - 28 Feb 2014
Jennifer I like that idea :-) I'm really looking forward to trying this recipe, but I'll probably make a number of different shapes as well. I'm not sure why the excess dough has to be put in the fridge for later; perhaps it gets too soft to roll and shape again by that point. I intend to use Vitalite as the margarine for my first attempt, but I'm quite keen on using coconut oil in a lot of my cooking and baking - 04 Mar 2014
My daughter and I have both just been tested and found to be egg and milk intolerant (amongst other things), so I am looking for 'treats' we can eat. These are just fantastic. They are easy (I made the dough and left it in the fridge overnight as I ran out of time to cook them), but I tweaked the recipe to give us a variety of flavours. I made the dough up to the stage of adding the almond milk, took out approx a quarter, added a half tablespoon of strong instant coffee (didn't have any essence) and then added a good sprinkle of chopped roasted hazelnuts to this portion. I added one and half tablespoons of milk to the rest of the dough and left half of this as it was, but chopped some milk free dark chocolate and stirred into the other half. The next day I 'froze' each potion of dough in a cylinder for a few minutes as required and sliced instead of rolling and cutting (as JenniferPerrey did). The biscuits are all light and crisp with a lovely light flavour. I'll be interested to see how they keep, but if its not brilliant, I may try freezing some dough and cooking a few at a time for freshness...can't see why this wouldn't work. - 14 Sep 2014