Vegan biscuits
Recipe information
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Cooking:
15 min.
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Servings per container:
-
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Source:

Ingredients for - Vegan biscuits

1. 150g vegan margarine -
2. 75g golden caster sugar -
3. 225g plain flour, plus extra for dusting -
4. ½ tsp rosewater -
5. 50g pistachios, finely chopped -
6. 100g vegan chocolate chips -
7. ½ unwaxed orange, zested and juiced -
8. ½ unwaxed lemon, zested and juiced -
9. ½ unwaxed lime, zested and juiced -
10. 100g icing sugar, sifted -
11. 1 tbsp citrus juice (or water), plus 1 tsp -

How to cook deliciously - Vegan biscuits

1. Stage

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.

2. Stage

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.

3. Stage

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.