I am trying really hard to stay away from pumpkin as this blog was quickly becoming a pumpkin baking blog, plus I’m drinking so much pumpkin spice latte that I foreseeturning into a pumpkin myself before autumn is over, with a big orange belly and everything.
So yes, this biscuit recipe is 100% pumpkin-free, however no, I haven’t given up pumpkin yet. It just means that whilst I develop a brownie recipe packed full of pumpkin goodness I have the best crunchy tasty sweet-but-tangy vegan biscuits to munch on. Oooh yiiiss.

ORANGE & CARDAMOM BISCUITS

260g (2 cups) plain flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon ground cardamom

80g (3/4 cup) margarine

200g (1 cup) sugar

60ml (1/4 cup) canned coconut milk

1 teaspoon vanilla extract

Zest of 1 orange

Preheat the oven to 175°C (350°F) and line
two cookie trays. In a bowl mix together flour, salt, baking powder and
cardamom and set aside. In a separate bowl, cream the margarine, sugar and
coconut milk. When light and fluffy, then fold in the orange zest and vanilla
extract. Add the flour mixture to the wet and stir
until everything comes together as a smooth dough. Wrap the dough in baking paper and place in the
freezer for about 20 minutes, then quickly roll it out until it’s ½ cm (1/4
inch) thick. Cut into rounds using a cookie cutter and place them apart on the
trays as they will spread in the oven. Sprinkle the tops with some extra sugar
then bake for 12 minutes or until the edges turn golden brown. Cool on the
trays for 2 minutes before transferring to a rack to cool completely.