Pardon my pictures; my camera is horrid for indoor food pictures in this house – everything seems to turn out a little orange and a little blurry (little better now after another round of color corrections – wonder what’s up with that?). I made a gazillion batches of these, to separate into 30 containers of about 12-14 each for my coworkers.
Adapted from a recipe on vegweb.com
2 cups flour
1 T baking powder
1/4 t salt
2 T turbinado sugar (plus more for board)
1/4 C vegan margarine (soften if needed)
2/3-3/4 C soy milk
1/2 C raisins and 3 T cinnamon
1/2 C dried cranberries, 2 T orange zest, 1/2 orange juiced
1/2 C chocolate chips
Mix dry ingredients. Use a pastry cutter to cut in margarine until it forms crumbles in the flour. Add flavorings and stir. Add soy milk bit by bit until dough forms into a ball. I use a stand mixer for this with a dough hook. Cover a cutting board with a thin layer of turbinado sugar. Divide ball into 4-6 even pieces, place on your sugared board, flatten to about 1/3 inch thick and sprinkle liberally with sugar. Use a pizza cutter or knife to cut into pie shaped slices. Bake at 425* (or just under) until slightly browned on the top. This will take 10-15 minutes.