Mince pie pastry

Now to go with that lovely fruit mince i made earlier a sweet pastry. There is also a reason why i dont add almonds to my mince & thats because i add ground almonds to the pastry making it that little bit more sweet. If your after pure indulgence make chocolate pastry.

280g/10oz Sifted flour

125g/41/2oz Sifted icing sugar
50g/2oz ground almonds
Pinch salt
200g/7oz cold butter - i used vegan marge
2 eggs - I used flax seed as my egg replacer


Mix the flour, icing sugar, ground almonds & salt together.

Mix in the butter with your finger tips until the mixture resembles bread crumbs.

Stir in the egg or egg replacer so the mixture comes together in clumps (if you need to add a little water do so) Knead the dough briefly until smooth, wrap in cling film and leave to chill in the fridge for 1 hour.

Liquid Creamer

I needed a non dairy liquid creamer for an ice cream i was making. I didn't really want to but any as i had some oat milk that needed using up so i made my creamer so i could make my ice cream!

I was making vanilla from the vegan scoop by Wheeler del Toro. Iv used the sugar quantities that are set in the book so i didn't add anymore sugar after that. I also used 2 cups of milk as the book states 2 cups of creamer. I changed the vanilla essence to vanilla pods and just blended it with the creamer because i like to see the vanilla bits in my ice cream.

Liquid Creamer

2 cups of milk (soya, rice, oat, nut whichever you prefer)

3/4 cup sugar

2 vanilla pods chopped

1/4 tsp Xantham gum

1. Chop the vanilla pods in half and in half again.

2. Combine the milk, sugar and vanilla pods in a blender and blend until smooth.

3. Add the xantham gum and blend till a little thicker. 

4. Place in a jar or container and keep in the fridge use within one week.