Vegan biscuits

Vegan biscuits
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

  • Preparation and cooking time
    • Prep:15 mins
    • Cook:15 mins
    • plus at least 30 mins chilling and cooling
  • Easy
  • Makes 12-16, depending on the cutter size

Nutrition: Per serving (plain with icing only)


  • 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

  • 100g vegan chocolate chips

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


  • 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.

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