Total preparation time: 10 minutes (even if you have never attempted baking before!)
Cooking time: 10 to 15 minutes
200g dairy free butter / soya margarine
150g caster sugar
1 teaspoon vanilla essence
275g plain flour (or gluten free plain flour)
3 sachets/150ml creamed coconut
1 teaspoon baking powder
1 teaspoon salt
Before you get covered in dough and manage to get flour in places you never thought possible - grease a baking tray and preheat the oven to 180C.
TIP: Greaseproof paper reduces the mess and possibility that you will be testing your chiseling skills later on)
Cream butter and sugar in a large bowl - usually about 2 minutes until creamy.
Add remaining ingredients and stir until combined - until all flour is mixed in - do not over mix!
TIP: Mixture should be greasy but not too sticky (You will know this is the case if you are covered in dough and wrestling it off a spoon) - add an extra tablespoon of flour if needed.
Roll teaspoon amounts of dough in balls - place on greased baking tray. Make sure to leave space between each biscuit as they tend to spread. Press down gently with a fork.
(Also about the time a sneaky human manages to get their hands on the bowl to lick!)
Bake at 180C for between 10-15 minutes. Take them out as they start to go golden around the edges.
Leave to cool for 5 minutes before moving to a cooling rack
(Note: this step is the most difficult for any resident vegan. Cookies are normally inhaled before the cooling stage!)