Vegan biscuits
These easy iced biscuits are 100% vegan and easy to to customise with different flavours – perfect for afternoon tea!
Each serving provides 132 kcal, 1g protein, 26g carbohydrate (of which 19g sugars), 3g fat (of which 0.5g saturates), 0g fibre and 0.1g salt.
Ingredients
- 100²µ/3½´Ç³ú vegan margarine
- 50g/1¾oz golden caster sugar
- 150²µ/5½´Ç³ú plain flour, plus extra for dusting
For orange flavoured biscuits
- ½ orange, zest only
- 100²µ/3½´Ç³ú icing sugar
- 4 tsp freshly squeezed orange juice
For ginger biscuits
- 2 tsp ground ginger
- 100²µ/3½´Ç³ú icing sugar
- 4 tsp freshly squeezed lemon juice
For lemon and rose biscuits
- ½ lemon, zest only
- 100²µ/3½´Ç³ú icing sugar
- ½ tsp rosewater
- 3½ tsp water
- dried rose petals (optional)
Method
Cream together the vegan margarine and the sugar in a mixing bowl until light and creamy.
Add the orange zest, ginger or lemon zest, depending on which flavour of biscuit you are making, and stir in the flour to form a dough.
Using your hands, bring the dough together into a smooth bowl and wrap in cling film. Refrigerate for 40 minutes to allow the margarine to firm up a little.
Preheat the oven to 160C/140C Fan/Gas 3 and line two baking trays with baking parchment.
Generously flour a clean work surface and roll out the dough to about 4mm/â…›in thickness. Using a medium cutter, cut the biscuits into rounds, gently kneading any scraps back into a ball and rolling them out again to yield more biscuits.
Bake the biscuits for 12–14 minutes, or until they are just golden-brown.
Slide the biscuits onto a cooling rack to cool while you make the icing.
Stir together the icing sugar and orange juice; icing sugar and lemon juice; or the icing sugar, rosewater and water. Using the back of the spoon, smooth the icing over the surface of each biscuit, once cool.
Sprinkle the top of the biscuits with a couple of dried rose petals, if using, and leave the icing to set before storing in an airtight tin.