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Recipes

Nutty Choc Crispy Biscuits

30 mins
Serves 32 Biscuites
Savoury pancakes

These biscuits are moreish and super crispy. They spread quite a bit when they are cooking so make sure you leave enough room for this. They also need to cool before removing from the tray as they are fragile when warm.

Our thanks to Anna for sharing these with us all! See Anna’s website www.theveggietre.com for more delicious recipes.

Ingredients

50g butter, dairy or plant-based, softened

50g coconut oil

3 Tbsp (45g) muscavado or brown sugar

½ can (200g) light condensed milk, coconut, oat or dairy

1 cup mixed nuts, pulsed until finely chopped

3 Tbsp desiccated coconut

2 Tbsp Dutch process cocoa powder

3 Tbsp cornflour (starch)

4 Tbsp brown rice flour

½ tsp baking soda

125g dark Whittaker’s chocolate, chopped into small chunks


Reduced Balsamic Dressing 

1 Litre balsamic vinegar

150g unrefined cane sugar

1 stalk rosemary

½ red onion, diced (optional)


Hemp Parmesan 

1 clove garlic, peeled or 1 tsp garlic powder

1/3 cup hemp hearts

1/3 cup macadamia or cashew nuts

1/3 cup nutritional yeast

1 tsp salt

Directions

1. Preheat oven to 180°C. Grease or line a baking tray with baking paper.

2. Start by measuring into a bowl:

50g butter, dairy or plant-based, softened

50g coconut oil

3 Tbsp (45g) muscavado or brown sugar

3. Mix well until light and pale. I use an electric mixer with a paddle, but a wooden spoon and large mixing bowl will work too. Then add:

½ can (200g) light condensed milk, coconut, oat or dairy

1 cup mixed nuts, pulsed until finely chopped

3 Tbsp desiccated coconut

2 Tbsp Dutch process cocoa powder

3 Tbsp cornflour (starch)

4 Tbsp brown rice flour

½ tsp baking soda

125g dark Whittaker’s chocolate, chopped into small chunks

4. Mix until it just comes together – don’t overmix. Shape the biscuits into rounds using two teaspoons, one to scoop and the other to push off onto the tray. Try to keep them as round as possible, and leave 3cm of space between each to spread. Bake for 12–15 minutes. Leave on the tray for five minutes before transferring to a cooling rack to cool completely. Store in an air tight container, preferably a biscuit tin.

Reduced Balsamic Dressing Vegan | Gluten-free

Makes 600ml

This recipe is one of my pantry staples and I absolutely love to use it on leafy green salads in the winter time. It coats the greens perfectly without destroying them with acidity which can happen with straight balsamic and it also compliments kale, silverbeet and abundant edible winter weeds which are a bit more robust. Once cold, simply drizzle over your salad with an equal amount of olive oil and a little Himalayan salt. Simple and absolutely delicious.

1. Gather your ingredients and add the following to a pot:

1 Litre balsamic vinegar

150g unrefined cane sugar

1 stalk rosemary

½ red onion, diced (optional)

2. Stir until the sugar dissolves, then bring to the boil and turn down to a simmer. Stir mixture frequently and continue simmering until the liquid is reduced by half. Leave to cool completely before decanting into a jar or bottle.

Hemp Parmesan Plant-based | Gluten-free

Makes 1 cup

This hemp parmesan has become a staple in the fridge here at The Veggie Tree, we all love it! Savoury, salty, creamy and packed with nutrition it is the perfect topper for everything from pasta to risotto, pesto to fritters, basically anything you would usually add parmesan to.

1. Gather your ingredients and prepare the following into the food processor:

1 clove garlic, peeled or 1 tsp garlic powder

1/3 cup hemp hearts

1/3 cup macadamia or cashew nuts

1/3 cup nutritional yeast

1 tsp salt

2. Pulse until finely chopped and store in the fridge in a sealed jar if you use fresh garlic.