Seven Acres Recipes

SOURCE   This recipe is adapted from one given to us in a former office life by a South African colleague. NOTE The original recipe called for 10 spoons of sugar and 5 of cocoa, which is far too sweet for our tastes, and for Marie biscuits, which are pretty much the same as Rich Tea. It also used margarine rather than coconut oil; the one injunction we were given in this regard is that butter is not  suitable for this recipe.  Makes  c.24 balls Time (approx) : preparation 20m; chilling 1h. Ingredients 200g Rich Tea biscuits 5 tbsp sugar 7 tbsp cocoa powder 7 tbsp milk 80g coconut oil (solid - at room temperature) Desiccated coconut (optional Equipment Weighing scales Measuring spoons Food processor Baking tray Fridge Advance preparation None required. Preparation and cooking Blitz the biscuits in the food processor until they are in small pieces — you don't want them to be reduced to powder, but they should be pretty small....

SOURCE This recipe is adapted from Marietjie and Jaco Swart's Rainbow Cooking website. NOTE The original recipe called for 2 tablespoons of sugar; we were trying to approximate the taste of savoury Scottish oatcakes, so left it out. We also added the ground black pepper. This recipe can be 'veganised' by substituting aqua faba for the egg and using coconut oil rather than butter: 3 tablespoons of aqua faba = 1 egg. (Aqua faba is the cooking liquid of chickpeas or other legumes and is used as an egg-white substitute: the simplest way to get it is to drain a can of chickpeas (with no added salt or sugar). You can add the chickpeas themselves to a salad or use them to make hummus.) Makes c.80 biscuits, using a 5cm round biscuit cutter Time (approx) : preparation 20m cooking 15–20m (per batch: you'd need a very large baking tray to get it all done in one go) Ingredients 360g porridge oats 100g flour 1 tsp baking powder 1 tsp salt 1 tsp ground bl...