- 100g/4oz dairy-free spread/butter
- 50g/2oz soft brown sugar
- 75g/3oz plain flour
- 50g/2oz rolled oats
- 25g/1oz cocoa powder, sieved
Mix in the dried ingredients to form a firm dough.
Roll the dough into 16-20 small balls, using your hands (make sure there's an even number!)
Place on a greased baking tray and flatten slightly.
Bake for 12-15 mins at 170C/160C Fan/Gas 3
Cool for 5-10 minutes before removing from the tray and cooling on a wire rack.
- 50g/2oz dairy-free spread/butter
- 100g/4oz icing sugar
- 1 tbsp cocoa powder, sieved
- 1 tsp instant coffee granules dissolved in 1 tbsp boiling water
Mix in the icing sugar, adding enough coffee to make a smooth, spreadable icing.
Pipe or spread the icing onto half of the biscuits and sandwich together.
Suitable for freezing.
Alternatives: Substitute the coffee for orange or mint extract, and up to 1tbsp boiled water.
Make mini biscuits (divide mixture into 32-40 balls), sandwich together as before and then dip each biscuit into melted chocolate. Leave to set on greaseproof paper. Package up in cellophane and give as presents, or add to a homemade hamper.