FOOD + DRINK
MAKE WITH MUM CONT .
Miso and Chia Gingerbread Biscuits
Recipe by www . tidefordorganics . com
A selection of lovingly home baked gingerbread biscuits is guaranteed to make mum smile this Mother ’ s Day . This tasty vegan recipe uses Tideford Organic ’ s marvellous miso for that extra umami hit . Try decorating the biscuits in a theme mum will love such as flowers or hearts – time to get those creative juices flowing !
Ingredients :
• 1 tbsp chia seeds
• 400g plain flour , plus extra for dusting
• 200g plant-based margarine
• 1 tsp mixed spice
• 200g dark brown sugar
• 2 tsp Tideford Organics ’ Fresh White Miso
• 50g golden syrup
• 100g vegan white chocolate
Method :
1 . Preheat the oven to 180 º C / 160 º C fan / gas mark 6 and line a baking tray with greaseproof paper . Put the chia seeds in a small bowl and stir in 3 tbsp water , leave to soak for 5-10 mins until gloopy . Meanwhile put the flour into a large mixing bowl and rub in the margarine until it resembles fine breadcrumbs and then stir in the mixed spice .
2 . In a separate bowl mix together the sugar , syrup , miso , chia seed mixture and 2 tbsp water until smooth and pour into the dry ingredients . Stir until well combined then knead together to make a soft dough .
3 . Roll out on a lightly floured surface then cut into shapes ( hearts , flowers , butterflies or even traditional gingerbread people ), place on the baking tray and bake for 10-12 mins until just starting to darken at the edges . Once cooked , let them cool for a couple of minutes on the tray then transfer to a wire rack .
4 . Once the gingerbread has completely cooled , melt the chocolate in a bowl over gently simmering water , transfer to a piping bag and decorate *.
TOP TIP : For an alternative decoration mix 100g of icing sugar with 1-2tbsp of aquafaba ( chickpea water ) and colour as required with vegan gel colours of your choice .
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