A quick, simple allergy-friendly bake. Who knew it was this easy to make nut and gluten-free vegan biscuits?
Start by blending the chia seeds until you obtain a fine powder. In a small bowl, mix it with the water, cover and refrigerate for 15 minutes.
In the meantime, whisk the sugar, dairy-free spread and vanilla extract until light in colour and creamy. This should take a couple of minutes. Add the chia egg and mix to combine. Add in the gluten-free flour and mix to a dough. Roll the dough into a ball, wrap in cling film and refrigerate for 30 minutes to an hour.
Preheat the oven to Gas Mark 4 (180ºC / 355ºF). Dust a clean, dry work surface with 1/2 a tablespoon of gluten-free flour. Roll the dough to 5 mm (the thickness of a £1 coin).
Use an egg-shaped cutter to cut out the biscuits, and a straw to make a hole towards the top of each biscuit. Place on a lined baking tray. Roll the dough leftovers again to make more biscuits. Bake the cookies for 8 to 10 minutes, until the edges are golden brown. Keep an eye on them as biscuits can burn pretty quickly.
The biscuits will be soft, but they will harden as they cool down. Transfer to a wire rack using a palette knife or fish slice.
Optional: In the meantime, dust your work surface in a little corn flour and roll the icing. Colour the icing using a little food colouring. Make sure you wear gloves. Roll the icing on a dry, clean work surface lightly dusted with corn flour. Cut into shape and stick to the cold biscuits using the icing sugar and water mixture. Attach a small piece of string to each biscuit!