Vegan Chocolate Cheese Biscuits

There are two recipes for pastry. If you like crispy pastry, try the first one. To make muffin pastry, try the second.

Makes 60 - 65 biscuits

Ingredients:
Pastry 1:
240g Nuttelex margarine
200g caster sugar
460g plain flour
1/2 tsp salt
2 Tbsp soy milk
Pastry 2:

240g Nuttelex margarine

200g caster sugar

420g self-raising flour

2/3 cup almond meal

1/2 tsp salt

3 Tbsp soy milk

Filling:
1 1/2 packages plain Tofutti Cream Cheese
160g caster sugar
1 bar dark vegan chocolate (100g)
2 tsp cocoa powder, sifted

Directions:
Preheat oven to 170C.

Melt vegan chocolate in a double boiler. Whip Tofutti Cream Cheese with caster sugar. Add in chocolate and cocoa powder, and mix well. Put the mixture into a plastic bag, seal with an elastic band, and cut a tiny hole in one corner. This is for the filling.

Cream margarine and caster sugar. Add in flour and salt, along with almond meal if you are making the pastry 2. With both hands, work the margarine into the flour until mixture resembles coarse meal. Add soy milk and mix gently to make a dough. Add more soy milk if it's too dry.

Divide the dough into small portions, and evenly press each portion into muffin pan. Use a bottle cap to make a small well in each pastry's centre.

Put into oven and bake for 15-20 minutes. Remove and fill each well with filling. Return to oven, reduce heat to 150C, and bake for 6-7 minutes.

* You can vary the filling with green tea powder or strawberry extract.