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+ servings

Vegan Easter Biscuits

Vegan Easter Biscuits
These are a classic, fruited shortbread biscuit, simple to prepare
Freya
5 from 2 votes
Prep 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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
  • cup Yogurt - vegan, plain or vanilla
  • 225 g Plain Flour
  • 50 g Currants
  • 25 g Peel - chopped
  • ¼ tsp 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.

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
Vegan Easter Biscuits
Amount per Serving
Calories
119
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
1
g
Cholesterol
 
14
mg
5
%
Sodium
 
42
mg
2
%
Potassium
 
37
mg
1
%
Carbohydrates
 
17
g
6
%
Fiber
 
0.5
g
2
%
Sugar
 
8
g
9
%
Protein
 
1
g
2
%
Vitamin A
 
160
IU
3
%
Vitamin C
 
0.5
mg
1
%
Calcium
 
8
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.