Vegan biscuits
Makes 12-16, depending on the cutter size
Easy
Prep:
Cook:
plus at least 30 mins chilling and cooling
Choose from rose and pistachio, chocolate or citrus flavours to make these plant-based biscuits. Prefer plain? Just add a little vanilla extract to the mixture
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- 150g vegan margarine
- 75g golden caster sugar
- 225g plain flourplus extra for dusting
For rose & pistachio biscuits
- ½ tsp rosewater
- 50g pistachiosfinely chopped
For chocolate biscuits
For citrus biscuits
- ½ unwaxed orangezested and juiced
- ½ unwaxed lemonzested and juiced
- ½ unwaxed limezested and juiced
For the icing
- 100g icing sugarsifted
- 1 tbsp citrus juice(or water), plus 1 tsp
Nutrition: Per serving (plain with icing only)
- kcal120
- fat3g
- saturates1g
- carbs22g
- sugars11g
- fibre1g
- protein1g
- salt0.13g
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.
