12 months +

Space Biscuits

Prep: 30-60 mins
Cooks in: 10-30 mins
Serves: 30 biscuits

Contains:

  • Gluten

  • Wheat

Suitable for:

  • No dairy

  • Vegan

  • Vegetarian

Ingredients

For the biscuits:

½ tsp baking powder 
1 tsp ground ginger (or more to taste) 
200g plain flour 
75g cold unsalted butter, cut into cubes (or virgin coconut oil) 
60ml maple syrup 

To decorate:

Coconut oil, maple syrup or honey for sticking
Vegetable juice
Shredded coconut
Moon and star cookie cutters

Contains:

  • Gluten

  • Wheat

Method

Step 1

Preheat your oven to 180°C fan / 160°C fan/ gas mark 4. Grease and line two baking trays.

step 1/6

Method

Step 2

Stir the baking powder and ginger into the flour, then rub the butter and maple syrup into the flour with your finger tips, or pulse on and off in a food processer to combine into a crumbly texture, that will easily press together into a dough. Add a splash of water if needed to bring it together, but not too much.

step 2/6

Method

Step 3

Roll out to a 3mm thickness and cut out shapes using star and moon cutters. If you do not have a moon you can use a round cutter to create a moon shape.

step 3/6

Method

Step 4

Place onto the baking trays and bake for about 10 - 15 minutes until golden. Carefully transfer the cooked biscuits onto a wire cooling rack, and allow to cool completely before decorating.

step 4/6

Method

Step 5

For the decoration it is best to make the coloured shredded coconut a day ahead so it has time to dry out. However, it can also be used on the day you make it. Extract some vegetable juice to make the colour of your choice. We like: beetroot (red), spinach (green) and carrot (orange).

step 5/6

Method

Step 6

Mix in the vegetable juice of your choice with some shredded coconut, until you get the desired colour. Make sure the coconut is not too wet. Brush the biscuits with maple syrup on one side. Dip into shredded coconut. Leave to dry out before serving.

step 6/6