Raspberry, Lime & Dark Chocolate Sable Biscuits | Vegan Food & Living

Raspberry, Lime & Dark Chocolate Sable Biscuits

Author: OGGS®

Raspberry, Lime & Dark Chocolate Sable Biscuits

The Great British Bake Off is back and in week two the bakers were tasked with creating brilliant biscuits for Biscuit Week. Last night's episode saw the bakers crack under pressure as they had to create florentine biscuits, macaroons and an edible scene of one of their favourite meals made entirely from moulded biscuits. Although the Bake Off rarely focuses on vegan bakes, many of us enjoy watching the show to find inspiration for our own vegan bakes as we attempt to try to recreate them using a vegan recipe. This year, OGGS will be recreating one of the bakes from each episode so you can have a go at creating your own vegan-friendly version at home like these fruity and delicious vegan sable biscuits.

Sabel biscuits are a French shortbread cookie with a wonderfully buttery flavour and crunchy texture. Learn how to make them vegan-friendly with this tasty recipe for raspberry, lime & dark chocolate flavour biscuits.

Total Time: Prep time: 1 hour | Cook time: 18-20 minutes

Servings: 18

Total Time: Prep time: 1 hour | Cook time: 18-20 minutes

Servings: 18

Ingredients

Method

Ingredients

(Servings: 18)

  • 9.1666666666667 9.1666666666667 g plain flour
  • 0.013888888888889 0.013888888888889 tsp salt
  • 3.6111111111111 3.6111111111111 g icing sugar
  • 1.6666666666667 1.6666666666667 g caster sugar + a little extra for sprinkles
  • 4.1666666666667 4.1666666666667 g Flora margarine
  • 1.3888888888889 1.3888888888889 ml OGGS® Aquafaba
  • 0.027777777777778 0.027777777777778 tsp vanilla extract
  • 0.44444444444444 0.44444444444444 g dried raspberries – finely chopped
  • Zest of ½ lime
  • To decorate:
  • 8.3333333333333 8.3333333333333 g dark chocolate – melted
  • dried raspberries

Method

  1. Preheat the oven to 180°C/160°C if using a fan oven/Gas mark 4 and line two baking trays with parchment
  2. Sift the flour, salt, icing sugar and caster sugar together. Then chop the margarine into small cubes and mix with the flour, either in a food processor or by hand until you have a nice crumbly texture.
  3. Now mix in the OGGS® Aquafaba, vanilla extract dried raspberries and lime zest, and knead into a dough.
  4. Pop in the fridge for 30 minutes.
  5. Roll out the dough on a floured surface or between two sheets of parchment paper to ½cm thick. Then stamp out the biscuits with a 5-7cm cookie cutter or any shape you like!
  6. Place the biscuits onto your oven trays, spaced 2cm apart. Sprinkle each biscuit with a little caster/granulated sugar.
  7. Bake for 18-20 minutes, until they are just starting to brown on the edges. You want to keep them a nice light colour. Remove from the oven and allow to cool on a metal rack.
  8. Meanwhile, you can start melting the dark chocolate over a saucepan of boiling water.
  9. When the biscuits have cooled, dip half of each one into the dark chocolate. Gently shake any excess off and place on a piece of parchment paper.
  10. Sprinkle chopped dried raspberries onto the chocolate side and allow to cool.

Top Tip: If you can resist them, these will store in an airtight tin for up to a week.

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