• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sweeter Than Oats

  • Home
  • Start Here
  • Recipes
  • FAQ
  • Subscribe
  • Get in Touch
  • Build your Plant-Based Pantry
menu icon
go to homepage
  • HOME
  • RECIPES
  • ABOUT
  • RESOURCES
  • SUBSCRIBE
subscribe
search icon
Homepage link
  • HOME
  • RECIPES
  • ABOUT
  • RESOURCES
  • SUBSCRIBE
×

Home » Recipes » All the best vegan recipes from Sweeter than Oats

published: Jan 31, 2023 · modified: Mar 7, 2023 by Freya · This post may contain affiliate links ·

Vegan Easter Biscuits (like Fruit Shortcake Biscuits)

Share this Recipe!

1 shares
Vegan Easter Biscuits pin

Easter Biscuits are a traditional British bake, although I can't say I remember my family ever baking them! However, these short, crumbly, sweet, fruity vegan Easter biscuits deserve to be baked all year round!

Vegan Easter Biscuits
🡣 JUMP to RECIPE PIN the RECIPE

Easter (or Lenten) Biscuits were traditionally made as a Shrove Tuesday treat, before the forty days of fasting began. Nowadays we eat pancakes on Shrove Tuesday, but try these less time-consuming biscuits for a change!

This was inspired by my simple vegan shortbread recipe and my sourdough shortbread cookies, and I love to serve them alongside my vegan hot cross buns and hot cross bun bread pudding!

Jump to:
  • What are Easter Biscuits?
  • Ingredients
  • Instructions
  • Substitutions
  • Storage
  • 📋 Recipe
  • Related
A tray of vegan easter biscuits

What are Easter Biscuits?

I discovered this recipe in a vintage British cookbook, the kind I love to read for inspiration and they were also called Lenten Biscuits. I googled Lenten biscuits and found a quite different Italian variant, so have decided to call these Easter Biscuits for the avoidance of confusion!

Traditional English Easter biscuits are a sturdy little shortbread biscuit, flavoured with nutmeg (one of my favourite spices) and studded with currants and peel. The kind of cookies I would have strongly disliked as a kid, as I hated dried fruit until I was a grown-up!

If you have ever tried McVities Fruit Shortcake, these are very similar to those, but, dare I say, nicer (and vegan).

Vegan Easter Biscuit

They are very simple to make, maybe a couple of minutes longer than than normal shortbread, but believe me, the extra effort to cream the butter and sugar is well worth it.

These vegan Easter biscuits last quite a while in the tin and make a great foodie gift as well.

Ingredients

Ingredients for Easter Cookies
  • plain flour
  • vegan butter, room temperature
  • sugar
  • currants
  • mixed peel (or use fresh grated zest if you prefer)
  • nutmeg

(This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe. Or if you use the JUMP TO RECIPE at the top of the page, it will take you directly to the complete recipe.)

Instructions

Creaming butter and sugar

Cream the butter and sugar until pale and fluffy

Adding yogurt to creamed butter and sugar

Beat in the yogurt until smooth.

Adding flour to cookie dough

Fold in the flour using a metal spoon until your mixture resembles coarse breadcrumbs.

Cookie dough rolled into a ball

Add a little milk at a time and mix until you have a cohesive ball of dough. Chill the dough for half an hour or so if the weather is particularly warm.

Rolling out dough to cut into cookies

Roll out dough and cut into 2" rounds before baking at 170c for 20 minutes.

Substitutions

  • Currants - if you really hate currants, you could use raisins or sultanas but you would need to cut them up a little to make them a bit smaller for these biscuits. Alternatively, omit altogether or use small vegan chocolate chips
  • Flour- use gluten free flour instead of normal white flour to make these gluten free
  • Nutmeg - you could use a little mixed spice or cinnamon instead

Storage

You can chill the dough, wrapped in clingfilm for up to 4 days before using. After that, you can freeze it for up to 3 months.

The biscuits last at least a week in an airtight container.

📋 Recipe

Vegan Easter Biscuits
PRINT
5 from 2 votes

Vegan Easter Biscuits

YIELD 20 cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
These are a classic, fruited shortbread biscuit, simple to prepare

Equipment

  • 1 Large Baking tray lightly oiled
  • Rolling Pin
  • 1 2" round fluted cutter

Ingredients

  • 125 g Butter vegan, softened
  • 125 g Sugar Caster or superfine
  • ⅛ cup Yogurt vegan, plain or vanilla
  • 225 g Plain Flour
  • 50 g Currants
  • 25 g Peel chopped
  • ¼ teaspoon Nutmeg grated (optional)

Instructions

  • Preheat oven to 170c.
  • In a large mixing bowl, blend together the butter and sugar until pale and fluffy.
  • Now mix in the yogurt until you have a cohesive mixture.
  • Using a metal spoon, fold in the flour, fruit, peel and nutmeg. You will get a mixture that looks quite sandy, a bit like when you make pastry.
  • Now add some milk, a teaspoon at a time, until you have a firm but not sticky dough.
  • Roll out the dough to about ¼" and cut into 2" rounds
  • Place carefully on your oiled baking sheet.
  • Brush with a little plant-based milk and sprinkle with some more caster sugar.
  • Bake for 15-20 minutes or until very pale golden.
  • Leave to cool on the tray for a couple of minutes before placing on a cooling rack to cool completely.
RECIPE BY Freya

Nutrition

Calories: 119kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 42mg | Potassium: 37mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 160IU | Vitamin C: 0.5mg | Calcium: 8mg | Iron: 1mg
Tried it and Loved it?Mention @sweeterthanoats or tag sweeterthanoats!

Related

Looking for other recipes like this? Try these:

  • Easy Oatmeal Raisin Cookies
    Classic Vegan Oatmeal Raisin Cookies
  • The Easiest Tangiest Vegan Lemon Cookies Ever
    The Easiest Tangiest Vegan Lemon Cookies Ever!
  • Vegan Melting Moments stack of biscuits
    Vegan Melting Moments - An Easy Oaty Hobnob-style Cookie
  • A stack of Anzac Cookies
    Easy and Quick Anzac Vegan Biscuits Recipe

More Food and Drink

  • Pan Haggerty featured image
    Easy Vegan Pan Haggerty - a delicious, nutritious and cheap supper dish!
  • Pasta Soup in a white bowl
    Delicious Vegan Pasta, Cannellini Bean and Chick Pea Soup
  • Low Fat Chilli
    Easy and Quick Low-Fat Vegan Chilli
  • Buttering hot cross buns
    Easy Vegan Cheats Hot Cross Bun Bread Pudding

Reader Interactions

Did you make this recipe? Let me know! Cancel reply

Your email address will not be published. Required fields are marked *

Did You Enjoy This Recipe?




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Social

Latest

  • Easy Vegan Pan Haggerty - a delicious, nutritious and cheap supper dish!
  • Delicious Vegan Pasta, Cannellini Bean and Chick Pea Soup
  • Easy and Quick Low-Fat Vegan Chilli
  • Easy Vegan Cheats Hot Cross Bun Bread Pudding
  • Vegan Stuffed Pasta Shells with Spinach, Cream Cheese and Tomato Sauce - a simple delicious supper dish!

Popular

  • Vegan Rock Cakes on a cooling rack
    How to Make Vegan Rock Cakes
  • Keto Truffles
    How to Make Vegan Keto Chocolate Truffles
  • Sweet Potato Salad
    Roast Sweet Potato with Marmalade Dressing Salad Recipe
  • Best Vegan Chocolate Chip Cookies
    The Best Vegan Chocolate Chip Cookie Recipe - chewy, chocolatey and perfect!

Hi, I'm Freya! I'm a plant-based foodie, obsessed with true crime, collecting cookbooks and photographing everything I eat.

More about me →

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact Me
  • FAQ

Sweeter than Oats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program.

Unauthorized use and/or duplication of material without express and written permission from this site's owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sweeter than Oats with appropriate and specific linking to the original content.

Copyright © 2022 Freya Erickson Plant-Based Recipes with ❤️