Recipe adapted from The Art of French Baking by Ginette Mathiot. Makes approximately 23 biscuits.
125g caster sugar
100g dairy-free butter
1 tbsp soya milk
2 tsps vanilla extract
2 tsps baking powder
250g plain flour
4 tbsps apricot jam, preferably smooth
100g desiccated coconut
1. Preheat the oven to 180C and line two baking trays with non-stick baking paper.
2. Cream sugar and butter in a large bowl until pale and fluffy. In a small bowl beat the egg with the soya milk, then add it along with the vanilla to the large bowl.
3. In another medium-sized bowl mix baking powder and flour together. Add this to the large bowl taking care to incorporate. The dough should be smooth, thick and slightly sticky.
4. Roll balls of dough about the size of a walnut between your hands. Place the balls on the baking trays, spaced about 5 cm apart. Bake for 10 minutes then turn the oven up to 200C and bake for another 10-15 minutes. Leave the biscuits to cool on a wire rack.
5. Once completely cooled warm the apricot jam and sieve it if not using the smooth kind. Pour the coconut on to a side plate. Roll the biscuits in the jam and then in the coconut.
I cannot recommend The Art of French Baking highly enough. It’s a fantastic baking book that covers absolutely everything. There’s even a Maison Bertaux recipe in it which happens to be one of my favourite places to have cake in London.