Korean visitors see Suma in action
October 22, 2014 – 5:30 pm | No Comment

On Thursday 16th October we were very lucky to host 16 visitors from South Korea, here as part of a trip around Europe to find out how Europeans run social enterprises and worker owned businesses.
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Home » Baking, Recipes, Vegan

Vegan coffee and pecan cookies

Submitted by on July 30, 2013 – 12:53 pmNo Comment

Looking for something special to go with your next cup of coffee? Or a tasty treat to take out on a picnic? The why not try this wonderful recipe for vegan coffee and pecan cookies. It’s taken from ‘A Vegan Taste of Mexico’ by Linda Majzlik. It’s an easy to follow recipe that won’t take much time to work through. Enjoy!

Ingredients:

  • 75g/3oz plain flour
  • 50g/2oz vegan margarine
  • 25g/1oz demerara sugar, or can substitute coconut blossom sugar
  • 25g/1oz pecans (grated)
  • 25g/1oz cornflour
  • ½ teaspoon vanilla essence
  • 1 rounded desertspoon coffee granules or powder
  • 2 tablespoons soya milk
  • pecan pieces

Method:

  1. Cream the margarine with the sugar, vanilla essence and coffee
  2. Work in the grated pecans and cornflour
  3. Add the flour and the soya milk. Mix thoroughly until a soft dough forms.
  4. Turn out onto a floured board and roll out to approximately 5mm/¼ inch thick
  5. Cut into 5.5cm/2¼inch circles with a biscuit cutter
  6. Gather up the remaining dough, re-roll and cut until all used up
  7. Put the circles onto greased baking sheet and press a pecan piece in the top of each one
  8. Bake in preheated oven at 180°C/350°F/gas mark 4 for 10-12 minutes until browned
  9. Leave cookies on baking sheet for 10 minutess before carefully transferring to a wire rack

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