Dine with Dina

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Vegan Coconut Custard & Cardamom Biscuits with Pomegranate & Coconut Buttercream

Dina Macki

While Christmas isn’t my holiday I do love a holiday cookie, usually I’ll settle for my semolina & cardamom biscuit and spend hours doing as much intricate icing detail as possible. While they look amazing I am always left with a sore neck and a cookie I just want to stare at!

I stumbled across Yotam Ottolenghi & Helen Goh’s Custard and Rhubarb Yoyo’s which can be found in their SWEET recipe book that gave me some inspiration for my own Omani’fied version. I also wanted to make sure they were vegan friendly to please all of my family and out came these gorgeous melt in your mouth Custard, Cardamon & Pomegranate Coconut Buttercream biscuits.

I promise you Santa will love them!

Ingredients:

Pomegranate Buttercream

  • Seeds of 1 Pomegranate

  • 70g Dairy Free Butter

  • 200g Icing Sugar

  • 50g Desiccated Coconut


Biscuits

  • 200g Plain Flour

  • 80g Custard Powder (Birds Eye is Vegan)

  • 80g Icing Sugar

  • 200g Unsalted Butter (Room Temperature & Cubed)

  • 50g Coconut Milk Powder

  • 2 TSP Ground Cardamom

Method:

  1. Begin by making the buttercream.

  2. In a food processor or blender, blitz your pomegranate seeds till it is super smooth.

  3. Add in your butter & icing sugar and mix it all together.

  4. You want the buttercream to be quite thick like a paste so that it sandwiches the two biscuits together. Add in more icing sugar if needed.

  5. Place in the fridge for at least an hour while you make your biscuits, so that it can harden and become firm.

  6. Heat your oven to 180c.

  7. In your food processor add in all the ingredients and blend together on 30 second pulses till your mixture begins to stick together and resembles breadcrumbs.

  8. Place onto a floured surface and bring the breadcrumb like dough into a smooth ball.

  9. Then using a rolling pin, roll the dough out till its roughly a coin or two thick.

  10. Cut out your desired shape and place on a baking tray and cook for 18-20mins.

  11. When they are ready the colour will be slightly more yellow and be firm.

  12. Place on a cooling wrap and allow them to cool down and harden further.

  13. Once they have completely cooled and your icing is thick and stiff you can begin to assemble them.

  14. Place a about half a teaspoon of icing in the middle of your biscuit and sandwich together.

  15. Repeat with the rest and decorate how you like. And don’t forget to leave some vegan milk out for Santa!