Home Made Festive Vegan Biscuit Box
This Christmas I’m going to make 2 big biscuit boxes to share out between my family and Lewi’s. Filled with florentines, cookies and hazelnut bark this is going to be a delicious treat for everyone to tuck into with a cup of tea by the fire.
What’s in the box?
Well, this is up to you, however I’ve laid out some of my easier recipes to keep your time in the kitchen to a minimum and allow you to make multiple products with similar ingredients.
Florentines- These are possibly my favourite biscuit of all. Best when served from chilled to keep them in tact, they literally melt in the mouth.
Hazelnut Bark- This is brilliant, it’s just 2-3 ingredients (chocolate, hazelnuts and sprinkles) to make a delicious crunchy chocolate treat.
Cookies- I’ll link the recipe to my ultimate vegan chocolate chip cookies as these are perfect for a delicious treat to enjoy with the family.
Flapjacks- Now these aren’t in this biscuit box photographed but will definitely be in my next one so I’ll link that recipe here. Using the same ingredients as the florentines, they’re really easy to make!
Hazelnut Brittle Recipe
120g pack of hazelnuts
80g chocolate (mint or orange flavour works well)
1 tbsp festive sprinkles of choice
1/2 tsp sea salt
Preheat the oven to 200ºC
Place the hazelnuts on a tray and roast for 10 minutes
Once baked, spread out on a large place or lined baking tray
Melt the chocolate and coat the hazelnuts, mix until all the hazelnuts are coated, add the sprinkles on top and leave to set for around 30 minutes in the fridge
Home Made Festive Biscuit Box
- 3 tbsp coconut oil
- 2 tbsp peanut butter
- 3 tbsp light brown sugar
- 80 g oats you can use porridge or steel cut for this
- 1 tbsp raisins swap for dried cranberries
- 50 g chocolate mint flavoured or orange is best!
- 6 pretzels broken up for any Americans, these are the pretzel crisps not the bread.
Simply mix all of the dry ingredients together in a bowl
Heat the coconut oil and peanut butter until melted then mix in with the dry ingredients then spoon a cookie size portion onto a baking tray, flatten then bake for 12 minutes at 180ºC
Cool, then melt the chocolate and top each florentine with a spoonful, add a few with the sprinkles on top then pop in the fridge to chill and set for 1 hour.
Add a pinch of sea salt to the top of each florentine for a delicious salty kick to balance out the sweetness.
Vegan Friendly Apple, Red Onion & Pork Sausage Rolls
These vegan friendly caramelised apple and ‘pork’ sausage rolls are possibly my favourite yet. They’re so easy to make so don’t be fooled into thinking this is a tough recipe. Puff pastry, vegan sausages, a red onion and an apple is pretty much all you need!
Lets get into the recipe…
Puff Pastry- There’s no need to spend hours folding layers and layers to make puff pastry. I buy shop bought as pretty much most of the pre-made puff pastry is accidentally vegan friendly.
Bramley Apple- Again, you can use any apples you have in the house, I just find Bramley’s work well as they’re slightly larger and more crispy in flavour.
Vegan Sausages –I love using the Linda McCartney ones as they have the best texture for sausage rolls. There are a few options in the vegan range, so simply buy whichever you fancy giving a go.
Tamari- This is my secret ingredient in so many recipes. This time tamari works perfectly as a glaze for the pastry to give a beautiful and almost cheesy flavour on top. Tamari is just a gluten free soy sauce.
Sugar- This helps caramelise the apple and red onion perfectly. You can use 1 or 2 tbsp to make this a little sweeter if you have a particularly sharp bramley apple.
Caramelising- Cooking the red onion and bramley apple, along with the sugar is better on a lower heat. If you set aside around 10 minutes to slowly fry the two, it’ll help with the caramelisation of them. Be generous with the olive oil to fry too. You can make this in advance and pop in an airtight container in the fridge to come back to the next day.
Brush the pastry- Brushing the pre-cooked sausage rolls with tamari will help give a beautiful coating. You can swap tamari for soy sauce but definitely recommend investing in tamari as I use it in nearly all of my recipes.
Don’t add the hot filling to the pastry- If you’re not rushed for time, allow the filling to slightly cool before adding to the pastry as this will heat it up and make it a little more difficult to work with.
Vegan Caramelised Apple and Pork Sausage Rolls
- 1 sheet puff pastry
- 1 1/2 large British Bramley apple's
- 1 red onion
- 1 tbsp olive oil
- 1 tsp ground fennel seeds optional
- 1 tbsp caster sugar
- 6 vegan sausages I used Linda Mccartney
- 1 tbsp tamari
- 1 tbsp poppy seeds
Dice the onion and Bramley apples then fry on a low heat with the olive oil, ground fennel seeds and sugar for around 20 minutes until beautifully caramelised
Preheat the oven to 200ºC
Microwave the vegan sausages for 2 minutes to soften then crumble up in a bowl then mix with the apples and onion
Roll out the sheet of puff pastry, slice in half, then add the sausage mix to each half
Fold over the pastry then seal by prodding the edges with a fork
Brush over the tamari to get a beautiful glaze
Sprinkle on poppy seeds over the top
Bake for 20-25 minutes depending on your oven