3 oz (85g) vegan margarine
3 oz (85g) wholemeal self-raising flour (or you could use white flour)
2 oz (55g) soft light brown sugar
2 oz milled hazelnuts
Rub fat into flour to make a crumble. Work in the sugar and hazelnuts and knead lightly.
Prepare a well-greased baking paper sheet to cover shallow baking tin.
Press mixture into tin* and bake in slow oven, middle shelf, 300F/150C/Gas 2 for 30 minutes but after 15 minutes, remove from oven and mark it into portions and replace in oven for 15 minutes.
*Instead of doing it this way, I roll out the mixture and cut out shapes – stars and circles work well – to make smaller biscuits. If you do this, cut the oven time right down. As little as 10-15 mins should do it, depending on the size of the biscuit.
This is one of my favourite recipes by Eva Batt. Eva was an active member of the Vegan Society during the 1970s – the period I researched for my book – and went on to publish cookbooks (some of which are still available on secondhand book sites).