It’s biscuit week every week here at TechTalk! Today, we’ve come up with a handful of great vegan biscuit recipes for you to try out. Give them a try, and be sure to have a cuppa on standby for dunking duties:
Vegan iced orange biscuits
What you’ll need:
100g vegan margarine
50g caster sugar
150g plain flour
Zest and juice of half an orange
100g icing sugar
What to do:
1. Preheat your oven to 160°C/140°C fan or gas 3.
2. Whisk the margarine and sugar together until light and creamy. Using a food mixer makes this job much easier and gives you better results. How to get your bake on with the best food mixers
3. Add the orange zest and flour, then keep mixing until it becomes a dough.
4. Use your hands to bring the dough together, wrap it in cling film, and stick it in the fridge for 40 minutes.
5. Unwrap your dough, then put it on a floured surface and roll it out until it’s about 5mm (1/5th inch) thick.
6. Cut out your biscuits with your favourite biscuit cutter, then place them on a baking tray lined with parchment – you might even need two trays.
7. Bake for 15 minutes until golden brown, then take them out and leave them to cool on a wired rack.
8. While your biscuits are cooling, stir the orange juice and icing sugar together until you get a smooth paste. Then spread over the cooled biscuits.
9. When the icing has set… tuck in!
Vegan jammy dodgers
What you’ll need:
125g vegan margarine
60g caster sugar
125g plain flour
70g rice flour
2tbsp water
Raspberry jam
Pinch of salt
What to do:
1. Preheat your oven to 160°C/140°C fan or gas 3.
2. Whisk the margarine and sugar together until light and creamy. As we mentioned above, you can use a hand mixer or stand mixer for this job.
3. Add the rice flour and salt, then keep mixing.
4. Add the plain flour and water, then mix slowly (or use the ‘pulse’ function on your mixer) until it starts to come together.
5. Roll out the dough until it’s about 3mm.
6. Cut out the biscuits. If you’re using a special jammy dodger biscuit cutter (available from all good biscuit cutter shops), put a hole in the middle of half the amount of biscuits.
7. Place them on a baking tray lined with parchment and bake for 10–12 minutes, but DON’T LET THEM BROWN! Then take them out and leave to cool on a wired rack.
8. Spoon some jam evenly on your biscuit bases, then top with the holey halves. Sprinkle with icing sugar and serve up.
Vegan chocolate oat crunch biscuits
What you’ll need:
125g wholemeal flour
100g rolled oats
50g plain flour
100g caster sugar
50g dark muscovado sugar
150g dark vegan chocolate, melted
100ml vegetable oil
2tbsp golden syrup
1tsp bicarbonate of soda
2tbsp boiling water
What to do:
1. Preheat your oven to 160°C/140°C fan or gas 3.
2. Mix together your oats, flours, sugars, and salt in a bowl (or use a stand mixer).
3. Put the oil and golden syrup into a pan over a low/medium heat. Carefully stir until melted and mixed in.
4. Stir the bicarbonate of soda into your boiling water/ and pour it carefully into your syrup mixture. Careful – it WILL froth up! Leave to cool until it’s warm (rather than hot), then pour over your dry ingredients and mix to form a dough.
5. Break off heaped-teaspoon-sized pieces of the dough and roll into small balls.
6. Place on a baking tray lined with parchment and flatten each one slightly. They’ll expand, so give them space!
7. Bake for 10–12 minutes until golden brown, then take them out of the oven. Leave them stiffen up slightly, then transfer to a wired rack and let them cool.
8. Spread a thin layer or melted chocolate over each one. When the chocolate has set… you know what to do.
Vegan peanut butter cookies
What you’ll need:
270g smooth peanut butter
120g almond flour
175g can sugar
6tbsp almond milk
2tsp vanilla extract
1tsp baking soda
Pinch of salt
What to do:
1. Preheat your oven to 180°C/160°C fan or gas 4.
2. Whisk the peanut butter and sugar together until creamy.
3. Add the almond milk, vanilla extract, almond flour, baking soda, and salt. Keep whisking until you get a stiff dough.
4. Break off heaped-teaspoon-sized pieces of the dough and roll into small balls.
6. Space them out on a baking tray lined with parchment and flatten each one slightly with the back of a fork.
7. Bake for 12 minutes, then take them out and leave them to cool on a wired rack. This will give you crispy biscuits that are chewy inside. Yum!
Vegan ginger nuts
What you’ll need:
100g vegetarian margarine
300g self-raising flour
75g light brown sugar
100g golden syrup
3 pieces of stem ginger, finely chopped
1tsp ground ginger
1tsp bicarbonate of soda
What to do:
1. Pre-heat your oven to 180°C/160°C fan or gas 4.
2. Put the margarine, sugar, golden syrup and stem ginger into a pan over a low/medium heat. Carefully stir until melted and mixed in.
3. Mix together the flour, ground ginger and bicarbonate of soda in a bowl (or use a stand mixer).
4. Add the cooled syrupy stuff and mix until you form a dough.
4. Break off heaped-teaspoon-sized pieces of the dough and roll into small balls.
6. Space them out on a baking tray lined with parchment and flatten each one slightly
7. Bake for 8–10 minutes until they’re golden brown, leave to cool on a rack, and snap them up.
Want more vegan recipe ideas? Here you go: How to make great vegan cakes and bakes
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