This is a bit of a work in progress. Why? Quite simply, because my scales broke in the process of making this recipe (this may or may not be connected to the fact that I dropped them in the sink) so the amount of flour is a guess at best.
These little biscuits are sweet, crunchy and a perfect mid morning complement to good cuppa.
Lemon and Pine Nut Biscuits
40g vegan margarine, plus extra for greasing
50g self raising flour (plus extra)
30g pine nuts
the grated zest of 2/3 of a lemon
a pinch of salt
two teaspoons of soy milk (or other non dairy milk)
How you do it
Cream together the marge and sugar until light and fluffy.
Stir in the zest and pine nuts and stir until well mixed
Add the flour and mix again.
Add the soy milk and mix thoroughly again.
You should have something approaching a dough at this point, albeit a bit of wet dough.
This is the point at which my scales broke, so at this point, I know the dough needs a bit of extra flour, only I couldn't weight it to tell you how much. I'm guessing another 10g or so, but I can't be sure, so I'd suggest adding a teaspoon at a time. Keep adding until the dough isn't wet or greasy and comes cleanly away from the sides of the bowl in a single large ball.
Break off walnut-sized pieces and roll into balls. Place on a greased baking sheet and press down gently with the back of a fork. Give the biscuits a good inch or two between them as they will spread on cooking.
Bake in the oven for about 8 to 10 minutes at 200 degrees C. Whip them out once the edges are just starting to go brown and crisp.
Serve with a barrel-sized vat of tea.