Roz Purcell's shortbread biscuits are perfect for making together (and they're vegan too)
The kids will love blitzing the oats!
Recipes that involve minimal prep and maximum output are rare. That's why we're loving No Fuss Vegan, the new cookbook from model turned food blogger Roz Purcell. The Tipperary woman has assembled a collection of recipes that don't involve hard-to-find and even-harder-to-pronounce ingredients.
And it's all vegan too.
These shortbread biscuits are a recipe that Roz's friends and followers went crazy for, she says that she's constantly being asked to whip up a batch. And they're incredibly easy to make, with help from your little ones, too – just follow along with Roz in our video, which you can watch here or below.
No Fuss Vegan is published by Penguin Ireland (€25). Photography by Joanne Murphy
Go forth and make these! They have honestly been the number-one hit among my friends. Plus the fact that they are super-easy to make means you really have no excuse. I just suggest you make a double batch, as they go too fast.
125g porridge oats
60g ground almonds
3 tbsp maple syrup
3 tbsp coconut oil, melted
pinch of sea salt
8 squares of vegan chocolate (optional)
melted vegan dark chocolate
pinch of flaky sea salt
Preheat the oven to 180°C. Line a baking tray with non-stick baking paper.
Put the oats in a food processor and blitz into a fine flour. Tip into a bowl and add the ground almonds, maple syrup, melted coconut oil and salt. Mix to combine into a dough.
Divide into eight portions and roll each one into a ball. Place on the lined tray, then press down into a cookie shape. Press a square of chocolate on top of each one (if using).
Bake in the preheated oven for 17 to 18 minutes, until golden around the edges. Allow to cool on the tray for 10 minutes before carefully lifting them off.
For an extra treat, dip the biscuits in a little pot of melted chocolate, then scatter with orange zest, lime zest, cacao nibs and a pinch of flaky sea salt.