Orange Blossom and Coffee and Chai Biscuits

These biscuits are like rock cakes, being light but crunchy and not too sweet. They can be flavoured in whatever way you fancy, but these are my suggestions. They're quick and easy to make, and would be great served with a dessert like a mousse, eaten with a cup of tea or coffee, or however else you fancy. 

Recipe - Makes 16

• 200g self-raising flour
• 110g dairy-free margarine, cubed
• 110g caster sugar
• 60ml aquafaba (water from tin of chickpeas)
• 1/2 tsp coffee granules 
• 2 tsp boiled water
• 1/2 tsp chai spice powder (see below for recipe)
• 1 tsp orange blossom extract

Preheat the oven to 180C and line a baking tray with baking paper.

Make the biscuit dough by tipping the flour in a bowl and adding the margarine. Rub in to breadcrumbs. Stir through the sugar and set aside.. Put the aquafaba in a clean glass bowl and whisk until stiff peaks form and it doesn't move if the bowl is inverted. Fold the aquafaba into the flour mix one third at a time. 

Divide the mix into two equal portions. Add the coffee and chai to one and mix well, then the orange blossom to the other. Using two teaspoons, place dollops of the biscuit dough spaced out on the lined baking tray. You will need to bake the biscuits in two batches. 

Bake the biscuits for 18-20 minutes or until puffed and lightly browned. Remove and transfer to a wire rack to cool.

Chai spice - Makes 8 tsp

• 1 tsp ground allspice
• 1 tsp ground cloves
• 1 tsp ground cardamom
• 2 tsp ground cinnamon
• 3 tsp ground ginger

Mix together. Store in a glass jar or well sealed container for use.