o 55 g / 2 oz / 1/4 cup vegan margarine o 45 g / 1 1/2 oz / 1/4 cup raw cane sugar o 115 g / 4 oz / 1 cup whole wheat flour o Pinch of sea salt o 1/2 t baking powder o 60 ml / 2 fl oz / 1/4 cup soymilk o 45 g / 1 1/2 oz / 1/2 cup desiccated (shredded) coconut
Cream the margarine and sugar in a bowl until light. Mix together the flour sea salt and baking powder. Add the milk to the margarine mixture, then flour mixture and finally the coconut. Mix well, and then knead into a dough.
Form the mixture into a large roll (like an oversized sausage) and cover with cling film or foil. Put roll into the refrigerator and chill thoroughly.
When ready to bake, remove the roll from the refrigerator and slice in into 1/4 inch rounds. Place the rounds on a greased baking tray and bake for 10 minutes at 325F/170C.