- 3 cups self raising flour
- 1 cup coconut cream
- 1 cup of lemonade
- 1 tsp. salt or more to taste
Preheat oven 220 degrees Celsius.
Preheat baking tray for 10 minutes.
Add self raising flour and salt to mixing bowl.
Make a well in the centre.
Mix together lemonade and coconut cream.
Pour into well.
Fold together gently with metal spoon.
Bring dough together gently with hands.
Make it into a ball.
Flour the bench.
Roll gently with lightly floured rolling pin into a round that is 3cm thick.
Using a 5cm cookie cutter – cut down quickly but don’t twist.
Take the hot baking tray out of the oven.
Sprinkle lightly with flour.
Place them on tray and make sure they are touching each other to help support them as they rise.
Brush tops with any vegan milk.
10-15 minutes in oven.