Tuesday, July 30, 2019

Samoa biscuits

July 27-28, 2019


I was in a baking mood this weekend! I pulled this recipe from the depths of my bookmarks, sourced from one of my favourite food blogs back in 2007: Yeah, That "Vegan" Shit. It's a vegan version of the Samoa, which is Girl Scout cookie well-known in North America, possibly but possibly not named after the country.

I can't vouch for the authenticity of this version; it's certainly not ring-shaped like the other ones I've seen online. It looks like it might be heavier on the dough and lighter on the coconut. But it has the coconut chewiness that I was hankering for, crunchy pecans, and a smooth layer of chocolate across the bottom of each biscuit. 

I just went with flour mixtures and syrup combinations that used my pantry supplies efficiently, and was very happy with the results. If you like your biscuits chewy rather than crunchy, I'd recommend pulling them out early around the 10 minute mark, and not baking them for the full 14 minutes listed in the original recipe.



Samoa biscuits
(slightly adapted from Yeah, That "Vegan" Shit,
where it's credited to The Veggie Voice)

1 1/2 cups rolled oats
1 3/4 cups flour (I used a mix of plain and wholemeal)
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 cup shredded coconut
1/2 cup ground pecans
1/2 cup roughly chopped pecans
1/2 cup coconut or other vegetable oil
1 cup vegan-friendly sweet syrup (I used 1/2 cup malt syrup, 1/4 cup maple syrup, 1/4 cup golden syrup)
250g dark chocolate


Preheat an oven to 180°C. Line a couple of baking trays with paper (I was out; I just sprayed oil on the tray and did fine.)

In a large bowl, stir together the rolled oats, flour, salt, baking powder, coconut and ground pecans. Get your oil into a liquid state if it isn't already (I melted my coconut oil in a saucepan) and pour it over the dry ingredients; mix until well combined. Pour over your sweet syrup and mix thoroughly until a dough forms; fold in the chopped pecans.

Roll tablespoonfuls of dough into balls, flatten them slightly, and place them on the baking trays (they will rise and spread a little, but not a lot). Bake for 10-14 minutes, until browned around the edges (10 minutes was plenty for mine). Cool on the tray for 5 minutes, then transfer them to a rack to cool completely.

Melt 200g of the chocolate using your preferred method. Spread a teaspoon of chocolate on the bottom of each biscuit. When it's well set, flip the biscuits back over. Melt the remaining chocolate and drizzle it in stripes across the tops of the biscuits, and allow it to set. 

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