- 100 g ( 3.50 oz) white flour
- 20 g ( 0.70 oz) oak flakes
- ½ small coffee cup soya milk
- ½ small coffee cup myrtle
- 3 teaspoons sugar
- 2 teaspoons soy butter, softened
- 1 teaspoon rose essence
- 1 teaspoon cream of tartar
- A punch of sea salt
For the filling - 50 g (1.75 oz ) soy butter
- 3 tablespoons grated coconut
- 2 teaspoons icing sugar
Soak the oak flakes in the soy milk. Pour the flour, the cream of tartar, the sugar and the pinch of salt in a large bowl and mix well. Add the oat flakes with the soy milk, the myrtle, the rose essence, the soy butter and work until you have a short pastry. Roll out the dough to form a thin sheet. Cut out biscuits with a biscuit cutter (you should have about 20). Bake in the preheated oven at 180°C (350°F/ Gas Mark 4) for about 10-12 minutes. Allow to cool.
Meanwhile prepare the filling.
Cream the soy butter. Add the grated coconut and the icing sugar. Mix until smooth and creamy. Refrigerate for about 10 minutes.
Use the filling “to glue” one biscuits to another.
Just to say it, I bought this bottle of myrtle in Sardinia as a gift for my parent-in-laws in 2001… They drank it only once!
