Name: Vegan Raspberry Biscuits
Prep time: 25 min
Cook time: 18 min
Yield: Serves 24
Ingredients: 1/2 cup dairy-free butter spread; 1/2 cup maple syrup; 1 tsp vanilla extract; 1 1/4 cups McKenzie's Rice Flour; 1 cup McKenzie's Tapioca Flour; 2 tbs extra, for rolling McKenzie's Rice Flour; 1/2 cup raspberries; 1 tbs water; 2 tsp maple syrup; 1/2 tsp vanilla extract; 2 tsp white chia seeds

Step 1

Pre-heat oven to 180°C (160°C fan-forced). Line 2 oven trays with baking paper. Place spread, maple syrup and vanilla in a mixing bowl. Using a handheld mixer, beat until combined.

Step 2

Gradually add the flours until mixture is well combined. Sprinkle extra rice flour onto bench top, remove dough from bowl and knead until smooth and not sticky, incorporating the flour on the bench top. Cover and refrigerate for 30 minutes.

Step 3

Roll dough out between pieces of baking paper to ½ cm thickness. Cut out shapes using a 6cm fluted round cutter. Place onto prepared trays and prick with a fork several times.

Step 4

Bake for 16-18 minutes, until firm and golden underneath. Allow to cool on tray for 5 minutes, before removing to a wire rack to cool completely.

Step 5

For Chia Jam, combine raspberries and water in a small saucepan, mash with a fork. Add maple syrup and vanilla and heat through. Stir in chia and set aside for 10 minutes.

Vegan Raspberry Biscuits