For the biscuits
- 100g Tomor vegan margarine or butter
- 50g caster sugar
- 1 lemon, zest and half the juice
- 100g plain flour
- 1 tsp cracked black pepper
- 2 tsp freeze dried strawberry powder
- 50g ground almonds
- Pinch of salt
For the jam
- 4 tbsp icing sugar, plus extra for dusting
- 3 tbsp freeze dried strawberry powder
- 3 tbsp water
- To make the biscuits: Preheat the oven to 180C/ gas mark 4.
- Cream together the margarine and sugar.
- Add all the remaining biscuit ingredients and mix till thoroughly combined.
- Allow the mixture to chill for 20 minutes.
- Lightly dust your work surface and rolling pin with a little icing sugar.
- With the rolling pin carefully roll out half of the dough to approximately 3mm.
- Cut out the dough with a circular cutter then place onto a baking sheet lined with parchment paper.
- Roll out the remaining dough and cut out circles as before. This time take a small cutter and carefully cut out the centre leaving a ring. Place the rings on to the baking sheet.
- With any remaining dough, simply cut into biscuit shapes and place onto a baking sheet.
- Bake for 13-15 minutes. When cooked, allow to cool before transferring to a cooling rack.
- To make the jam: simple mix all of the ingredients together. (no need to heat).
- Finally fill your biscuits by placing a little jam in the centre of the base biscuit and carefully sit the ring on the top. With a few biscuits simply place a blob of jam in the centre with no ring and leave the remaining biscuits plain.
- Place your biscuits into an air tight container. The jam will harden overnight enabling easier transportation.
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