Cheese and Olive Scoffins

 Heat the oven to 180 C (with fan or 200 C without fan)

 16 oz plain flour

1 tsp Bicarbonate of Soda

2 tsp Cream of Tartar

4 oz sunflower spread

4 oz green olives

4 oz grated vegan Cheddar-like cheese

1 oz dried or fresh parsley 

Chili flakes to taste

Paprika to taste. 

300 ml soya milk

 Rub the fat into the flour until it resembles fine breadcrumbs, add the bicarbonate of soda, cream of tartar, dried parsley, chili flakes and paprika and mix well. 

 Add the chopped olive and grated cheese and mix.

Add the milk and mix gently until all the ingredients are combined

 Place in muffin cases and bake for 20 minutes

Scollen!

Half  scone half stollen...

6 oz flour
1/2 tsp bicarbonate of soda
1 tsp cream of tartar
2 oz ground almonds
2 oz sunflower spread
1 oz sugar
1 oz candied orange peel
1 oz dried cranberries
1 oz currents (I didn't have any so used raisins)
1/2 tsp orange extract
1/2 tsp vanilla extract
120 ml milk (I used soya)
4 oz almond paste (marzipan)
Heat the oven to 180C with fan or 200C without fan.

Rub the flour, bircarbonate of soda,cream of tartar and sunflower spread gently until it resembles fine breadcrumbs, add the ground almonds and sugar and mix well.

Add the candied ornage peel, cranberries, & currents or raisins and mix.

Add the orange and vanilla extracts to the milk and pour onto the flour mixture and fold in gently, don't kneed it like you would bread.

Roll the almond paste into sausage shape about 12 cm long

Shape the dough into an oblong about 16 cm long, place the almond paste in the middle and fold over completely encasing it in the dough.

Bake for 18-20 min.