Cranberry Oat crunchies

Crunchy, sweet and devilishly moreish vegan biscuits are the perfect Sunday morning treat with a cup of tea. In fact, if we hadn’t told you they were vegan, you would never even know…

INGREDIENTS (Makes 14 biscuits)

• 90g dairy free margarine, we use Plant Flora Butter
• 75g light muscovado sugar
• 1 tsp vanilla extract
• 75g dried cranberries, halved
• Plain flour
• 75g porridge oats
• 1/2 tsp bicarbonate of soda

METHOD

1. Line a large baking tray and set aside.
2. Measure the butter and sugar before combining in a bowl. Beat with a wooden spoon until creamed and fluffy, then stir in the remaining ingredients until all combined.
3. Shape the mixture into 12 walnut-sized balls and arrange on the prepared baking tray. If they are quite high, flatten them slightly.
4. Place the tray in the fridge for 20 minutes. Turn the oven on to pre-heat whilst you wait at 180°c fan / 160°c gas.
5. Once the 20 minutes is up, remove the tray from the fridge and place on the centre shelf of the preheated oven. Bake for 15-18 minutes, you’re looking for a golden brown finish.
6. Let them cool for a minute or two then transfer onto a wire rack to cool. Store in an airtight container or freeze if you’d like to save some for later.

A few tips: Replace the cranberries with the same quantity of alternative dried fruits, nuts or (dairy free) chocolate chips. For a seasonal twist, add a tsp of cinnamon powder.