Name: Vegan biscuits
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 150g vegan margarine -; 75g golden caster sugar -; 225g plain flour, plus extra for dusting -; ½ tsp rosewater -; 50g pistachios, finely chopped -; 100g vegan chocolate chips -; ½ unwaxed orange, zested and juiced -; ½ unwaxed lemon, zested and juiced -; ½ unwaxed lime, zested and juiced -; 100g icing sugar, sifted -; 1 tbsp citrus juice (or water), plus 1 tsp -

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.