Vegan biscuits
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 30 mins chilling and cooling
- Easy
- Makes 12-16, depending on the cutter size
Skip to ingredients
Ingredients
- 150g vegan margarine
- 75g golden caster sugar
- 225g plain flour, plus extra for dusting
For rose & pistachio biscuits
- ½ tsp rosewater
- 50g pistachios, finely chopped
For chocolate biscuits
For citrus biscuits
- ½ unwaxed orange, zested and juiced
- ½ unwaxed lemon, zested and juiced
- ½ unwaxed lime, zested and juiced
For the icing
- 100g icing sugar, sifted
- 1 tbsp citrus juice (or water), plus 1 tsp
Method
- STEP 1
Using an electric whisk, cream together the vegan margarine and sugar until well combined, around 2 mins. Mix in the flour along with 1 tbsp water and your chosen flavourings (rose & pistachio, chocolate or citrus), then bring together into a disc using your hands. Cover and put in the fridge to chill for 30 mins. Will keep chilled for a day.
- STEP 2
Line a large baking sheet with baking parchment and heat the oven to 180C/160C fan/gas 4. When ready to roll out, lightly dust a clean work surface with flour. Roll out the biscuits to around 1cm thick and using a cutter of your choice (we used a 4-5cm round cutter) stamp out 12-16 biscuits. Arrange on the lined baking sheet, well spaced apart, and bake for 12-15 mins until golden. Leave on the baking sheet until cool to touch, then transfer to a wire rack to cool completely.
- STEP 3
For the icing, mix together the icing sugar and 1 tbsp and 1 tsp of citrus juice or water. Drizzle over the cooled biscuits and leave to set. Will keep in an airtight container for three days.
