These afternoon tea treats are so easy to make and absolutely delicious. Your friends and family are going to love these (if you leave them any!)

Tiffin Tray-bake

INGREDIENTS

250g crushed vegan digestive biscuits
4tbsp cocoa powder
100g dried fruit of a mixture of fruit and nuts
100g vegan spread
2tbsp soft brown sugar
4tbsp, equivalent to ½cup, golden syrup
1tsp vanilla extract
100g dairy-free chocolate

Method

● Whizz the biscuits in a food processor or crush in a bag using a rolling pin
● Pour into a medium sized bowl with the cocoa and dried fruit
● In a sauce-pan, melt the vegan spread and mix in the soft brown sugar and golden syrup
● Add the vanilla essence
● Pour the wet ingredients into the dry and mix thoroughly until all the crumbs are coated
● Tip into a greased tin and press down with the back of a spoon
● Melt the chocolate in a clean bowl over a pan of simmering water, being careful not to let any water get into the chocolate and watching that the pan doesn’t dry out. Alternatively, you can melt the chocolate in a bowl on a low setting in the microwave
● Spread melted chocolate over the top of the biscuit base and set aside to cool. When cool, cut into squares and try and stop yourself from eating it all yourself!!

Plain Scones With Jam And Coconut Cream

INGREDIENTS

250g self-raising flour
40g vegan spread
100ml soya milk
1½tbsp caster sugar
Raspberry jam
Coconut cream

Method

● Preheat oven to gas 4/350F/180C
● Sift flour into a bowl
● Rub in vegan spread until it resembles breadcrumbs
● Add sugar
● Add the milk a little at a time, mixing with a knife, until the mixture comes away from the sides of the bowl and forms a soft dough
● Tip scone mix onto a board dusted with flour. I prefer not to roll out my scones but just pat the dough into a large round
● Grease a baking sheet
● Use a medium scone cutter and cut out 12 rounds, placing them onto the greased baking sheet
● Brush a little milk on top of each scone and bake for 15-25mins until golden
● When baked pop them onto a wire rack to cool slightly before cutting, slathering with jam and a dollop of coconut cream! Mmmmm…