Strangely it was the Edmonds cookbook I reached for when thinking what to feed the 6-year-olds after their last day of school before the Easter holidays.
Mmmm Easter biscuits seemed fitting – now how am I going to do that? Not all recipes adapt willingly to a vegan makeover but thankfully this one did.
Icing only a couple of them with the boys I used cocoa and drops of freshly juiced red cabbage and carrot to make the colours.
1 tsp baking powder
3 Tbsp rice bran oil
1/2 C sugar
1/4 tsp cinnamon
1/4 tsp lemon zest
1 Tbsp chia seeds
1/2 C water for soaking chia seeds
Soak chia seeds in water for 20 minutes until they form a gel. Sift flour and baking powder into a large bowl. Rub in oil to form crumbs. Add sugar, currants, cinnamon and lemon zest. Stir in the chia gel mixing to form a firm dough. You’ll have to work the dough and get your hands in the bowl. Wet your hands a little if necessary. You should get a firm dense dough that you can roll out. Dust off your cutters and bake at 180 for 20 minutes or until brown. Have fun decorating!
Steer clear of bought icing and colourful decorations as the red, pink, purple colours (carmine) are made from crushed up insects and can be allergenic. Tofu or cashew frostings make a good alternative or mix a few drops of bright veggie or berry juice into white icing.