PREP TIME 1 hour
COOK TIME 18-20 minutes
SERVES 18 biscuits
- 165g plain flour
- ¼ tsp salt
- 65g icing sugar
- 30g caster sugar + a little extra for sprinkles
- 75g Flora margarine
- 25g OGGS Aquafaba
- ½ tsp vanilla extract
- 8g dried raspberries – finely chopped
- Zest of ½ lime
- 150g dark chocolate – melted
- Dried raspberries
- Preheat the oven to 180°C/160°C if using a fan oven/Gas mark 4 and line two baking trays with parchment
- Sift the flour, salt, icing sugar and caster sugar together. Then chop the margarine into small cubes and mix with the flour, either in a food processor or by hand until you have a nice crumbly texture.
- Now mix in the OGGS Aquafaba, vanilla extract dried raspberries and lime zest, and knead into a dough.
- Pop in the fridge for 30 minutes.
- Roll out the dough on a floured surface or between two sheets of parchment paper to ½cm thick. Then stamp out the biscuits with a 5-7cm cookie cutter or any shape you like!
- Place the biscuits onto your oven trays, spaced 2cm apart. Sprinkle each biscuit with a little caster/granulated sugar.
- Bake for 18-20 minutes, until they are just starting to brown on the edges. You want to keep them a nice light colour. Remove from the oven and allow to cool on a metal rack.
- Meanwhile you can start melting the dark chocolate over a saucepan of boiling water.
- When the biscuits have cooled, dip half of each one into the dark chocolate. Gently shake any excess off and place on a piece of parchment paper.
- Sprinkle chopped dried raspberries onto the chocolate side and allow to cool.
If you can resist them, these will store in an airtight tin for up to a week.