Vegan Christmas Jewel Biscuits or Cookies

snowy scene: recipe is Christmas jewel biscuits

Vegan Christmas Jewel Biscuits are delicious, sparkly and colourful. The ‘jewels’ are optional but very bright and special – makes about 25 medium (3 inch/9cm) biscuits.

Christmas jewel biscuits ingredients

  • 150g/5oz/three quarter cup caster sugar
  • 150g/5 oz/three quarter cup vegan margarine
  • 5 tablespoons of plant based milk
  • 300g/10 oz/1and a half cups of plain flour
  • teaspoon vanilla extract (or according to pack instructions)
  • boiled sweets – different colours are good

Method

Preheat oven to 200C/400F and grease baking sheets. Cream together the sugar and marg. Mix in the soya milk and vanilla and then the flour. The mixing of the flour is best done with your hands. You should have a workable dough (add more flour if it’s too wet or more soya milk if too dry and doesn’t hold together well).

Roll out on a floured board (to just under 1 cm thick) and cut into shapes – cutters in festive shaped such as stars, trees and angels are lovely but plain round ones are effective too – you can use a drinking glass if you don’t have cutters. Lay on baking sheets. Make a hole in the middle of each biscuit – plain round, diamonds, stars – whatever you like, as long as it is big enough for your sweet! Place a sweet in each hole.

Bake for about 10 minutes for soft bake cookies or a little longer for dryer, crunchy ones. The sweets will melt down and fill the hole in the oven and then reset once cool.

f you want these for tree decoration ONLY you can prolong their life by replacing the sugar in the recipe with salt and adding a couple of tablespoons of PVA glue to the mix (do not eat after doing this option!!) Prior to baking make a small hole in the top with a drinking straw – once cooked and cooled you can thread ribbons through for hanging.

playmobil dragon

Playmobil do a lovely range of non-edible Advent Calendars, with great scenes to build from traditional Nativity to dragons, unicorns, pirates and Santa’s workshop.

Amazon.co.uk

Vegan Cake Mix and Hazelnot Gnawbles

vegan chocolate cake mix from Creative Narure makes a wonderful cake!

The cake above was made with the cacao rich vegan cake mix from Creative Nature. The little round sweets are their Gnawbles which are basically vegan Maltesers!

The mix makes a gorgeous, sweet and luxurious cake – you just add oil and milk of your choice – and the Gnawbles are delightfully crunchy and delicious.

vegan chocolate cake with Gnawbles

Creative Nature also make snack bars which are great too. See the whole range here. It includes many different types of vegan cake mix and numerous varieties of Gnawbles and bars. Particularly innovative is the Hazelnot flavour, containing no nuts.

Use code VEGANFAMILYHOUSE10 at the checkout for a 10% discount.

Everything is gluten free, vegan and nut free too.

cake made with a vegan chocolate cake mix from Creative Nature

See our chocolate page and cakes page for our own recipes.

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Gluten Free Chocolate Cake

Gluten Free Chocolate Cake:

Ingredients:
300g Doves Farm Gluten Free Self Raising Flour
100g. caster sugar
100g of cocoa
2 large heaped tablespoons of coconut oil (it’s solid in this country)
1 small courgette or half a large one (yes you did read that right, it’s not a mix up with a pasta sauce recipe!)
2 tablespoons of golden linseeds
soya milk, rice milk or water to mix
a teaspoon of vanilla extract
2 tablespoons of golden syrup
100g walnuts (optional)
dash of vinegar

Mix your dry ingredients together. Melt your coconut oil (if in a cold climate!). In a blender combine the courgette and linseeds with a bit of soya milk until fairly smooth (doesn’t matter if some small lumps). Combine the coconut oil, linseed/courgette goop, golden syrup and vanilla and beat until nice and smooth adding as much soya/ricemilk or water as you need for a good batter. Add walnuts if using and finally a dash of vinegar, well mixed in, before going in the oven at 200C/400F for about half an hour or until a skewer comes out clean. Pictured cake is iced with chocolate fudge icing and decorated with whizzers chocolate beans.

Chocolate Fudge Icing or soft chocolate fudge:

Vegan smarties to go on gluten free chocolate cake

Ingredients:
A 100g. bar of chocolate of your choice
1 tablespoon of vegan margarine
a tablespoon of icing sugar
1 teaspoon of golden syrup
optional additions for fudge: chopped nuts, raisins, mint, vanilla or almond essence, crumbled biscuit pieces

Melt everything together slowly in a small saucepan. For icing: leave to cool, stirring occasionally. Once it reaches a good spreading consistency, ice the cake and leave to set completely. Vegan chocolate beans are go again – from health food shops or here on Amazon

For Fudge: Add your nuts etc. if using and pour melted mixture into a dish that leaves it at least 1cm. thick. Set in fridge and then cut into squares.

See our other cake recipes here.

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