Earl Grey, Biscuit 
with California Raisins

This recipe is super easy to make, and is just the pick-me-up-and-make-me-feel-cosy treat you need on one of those random rainy days we’ve been having recently.

It’s even better if eaten a day or two after baking, as it ‘sits’ and is more fudge-like in texture. Soooo good! This recipe is also fully vegan, though not the kind of healthy vegan food you might expect.

In fact, this recipe calls for a hefty dose of biscuits that are “accidentally vegan”;
they may not have been created with vegans in mind, but are in fact dairy and egg free. OK, here goes:


260g Plain flour
60g Cocoa powder
Large Pinch of salt
1tsp Baking powder
340g Demerara sugar
2 Earl Grey tea bags
120g California raisins
250ml Vegetable oil
220ml Water
1 Dash of vanilla extract
120g Assortment of accidentally vegan biscuits – choose from the list below, or perhaps add others you may know of: Hobnobs, Rich Tea, Oreos, Lotus Biscoff, Party Rings
1 Jar Lotus Biscoff biscuit
Spread additional biscuits, for decoration

How it’s Done

Whack the oven to 180°C/gas mark 4

1 Pre-heat the oven to 180°C/gas mark 4. Line a greased deep dish baking tray with baking parchment (I use a brush of oil 
to help the parchment stick down the sides of the tray).
2 In a large bowl, sift together the flour and cocoa powder. 
Add in the salt, baking powder and sugar, and mix well. Next, open up the 2 tea bags and empty the ground leaves into the bowl, and throw in the California raisins. Give all of the ingredients a good stir.
3 NOW FOR THE FUN PART – throw your assorted biscuits 
into another bowl, and using the end of a rolling pin, 
break the biscuits up until they are broken into small pieces.You can also do this by placing the biscuits in between two layers of cling film and whacking the biscuits (I’d recommend this method if you’re needing to release some 
anger, or have a playlist on that requires some intense 
biscuit breaking).Don’t go to town too much on this though, 
as you want the biscuits to still be in largeish pieces when you’re eating a slice later on.
4 Next, pop your vegetable oil in a jug and add the water. 
Add the vanilla extract and whisk well. Pour the whole jug 
into the dry ingredients in the large bowl, mix until fully combined, and then pour the mixture into your baking tray.Pop in the oven and bake for 30-40 minutes, or until the top goes crunchy and the middle is baked through thoroughly. Once baked, leave on a cooling rack to cool.
5 Now, you could leave it there and begin to tuck into your masterpiece, or… you could add more naughty vegan goodness! I like to use a buttercream, homemade or, if I’m feeling lazy, a whole tub of Betty Crocker vanilla frosting. 
Yup, it’s vegan! Another option is a jar of Lotus Biscoff spread – remember, this is naughty vegan baking guys, so don’t judge me. Finish off with some crumbled up biscuits, cut into squares and try not to eat it all in one go!