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.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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