It’s world vegan month and I created a recipe using the proudly vegan New Zealand Kettle Corn to celebrate. They’re running a little competition and if my biccies win them over I’ll win a bit of cash and a lot of their popcorn, which is hot property in out house.
Biscuits are something I roll out weekly and i’m always experimenting to find new flavour and texture combinations that work well. I was just writing a piece on tahini, so had it on the mind and it struck me it would marry very well with caramel popcorn.
So it does. Give these a try and you won’t be disappointed, promise! The one thing you need to know when making these is that the dough is very, well, un-doughy. It’s crumbly. If you’re familiar with baking Afghans then the texture is similar to thos. They barely hold together but they do – just enough to get them in the hot oven and baked, whereupon they’re happier to stick in one piece. Till you take a bite, then they’ll crumble all over again, forcing you to pluck crumbs up with a wet finger and scope out the down-the-top situation.
But with the crumbliness comes a lovely richness. They’re not buttery, because this vegan recipe uses coconut oil rather than butter – but they have the lovely texture of something with a bit of fat in it.
Ready in 20 minutes
1/3 cup coconut oil
2/3 cup muscavado sugar
2 Tbsp tahini
1 cup white spelt flour
1 tsp baking powder
1 ½ cups Sea Salt Caramel Kettlecorn
Melt coconut oil and place in mixing bowl with sugar. Whisk to combine then add tahini and whisk again.
Fold in flour and baking powder to combine.
Fold in Kettle Corn, somewhat gently but a bit of crushing is to be desired.
Using hands, shape balls from the dough; it’s a crumbly dough (which makes for a lovely rich biscuit) and place on a lined baking tray.
Bake at 180 degrees Celsius for approx. 15-18 minutes until golden.