Marigold Biscuits

A recipe from Marina.
1 oz 25 gm vegan margaine
8 oz 225 gm self-raising flour
2 Tblsp custard powder
2 Tblsp soy yoghurt
2 Tblsp olive oil or marigold oil
4 Tblsp marigold petals, washed and finely chopped
2 Tblsp maple syrup
Preheat the oven to 190 C, 375 F, Gas Mark 5.
Grease a rectangular tray.
Mix all the ingredients together in a large bowl. Form into a soft dough. Spread evenly over the baking tray to a depth of 1 cm 1/2 in.
Bake for 20 – 25 minutes until firm and golden.
Remove from the oven and allow to cool.
Cut into bite size squares.
They will keep in an airtight tin for a week or in the freezer for a month.

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