This recipe is from The Big Book of Beautiful Biscuits published by the Australian Womens Weekly. It wasn’t vegan but was easy to veganise

90g margarine

1/2 cup brown sugar firmly packed

egg replacer for 1 egg (I used ener g)

1/4 cup coconut

1/4 cup wheatgerm

3/4 cup wholemeal plain flour

1/2 cup white self raising flour

90g chocolate (I used G&B cooking chocolate, no longer vegan)

Cream marg and sugar then add egg replacer and beat well (it curdled but it made no difference). Mix in the coconut and wheatgerm and then fold in the flours.  Roll into small balls and then flatten with a fork (or get a four year old to flatten them for you 🙂 ). Bake at 190C/375F for… the recipe says 15 – 20 mins… I cooked for 14 mins and it was too long. When the biscuits are cold melt the chocolate and dip half of each biscuit then put on a tray covered in greasproof paper and then in the fridge to set.

Although overcooked these were good, next time I will adjust the cooking time and temp and I’ll update the recipe

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