Log inOr create an account
Create an account
19 Dec 2022
You can’t beat a nice cup of tea with a biscuit. These plain, vegan biscuits are simple but delicious.
As these biscuits bake the house smells divine. The buttery-like, vanilla aroma is enough to get you salivating!
You can use this basic vegan biscuit recipe to make a whole range of different biscuits. You can cut them into any shape you can think of. Or why not ice them with your own design or add cocoa powder to make them chocolatey. Get creative with this versatile biscuit recipe.
150 g dairy free block butter or margarine alternative
1 tsp vanilla paste
1 pinch salt
Demerara sugar for sprinkling
In a bowl, mix together the dairy free butter alternative, sugar and vanilla until light and fluffy.
Add in the flour and salt and stir until it starts to come together into a ball of dough, add the plant milk as needed, but don’t worry if it is still slightly crumbly.
Lightly dust your work surface with flour and turn the dough out onto the surface.
Knead the dough until it is a smooth ball.
Wrap the dough in cling film and place into the fridge to chill for at least 30 minutes.
In the meantime, line a couple of baking sheets with baking paper and place to one side.
Once chilled, roll the dough out onto your floured surface until roughly 5mm or ¼ inch thick.
You will need to keep moving the dough to avoid it sticking to your work surface.
Take a sharp knife or a cookie cutter and cut out your desired biscuit shapes.
Place these on to the lined baking sheets.
Again, place these into the fridge to chill for 30 minutes.
Bring together all of the leftover dough into a ball and re-roll it to enable you to cut out more biscuits. Keep repeating this until you have used up all of the dough.
While the biscuits are chilling, preheat the oven to 180 C / 350 F / gas mark 4.
Remove them from the fridge and sprinkle over the demerara sugar.
Bake the biscuits for 12-15 minutes until they are just golden brown.
Once baked, transfer them to a cooling rack.
To make these basic vegan biscuits you simply beat together the dairy free block butter alternative, caster sugar and vanilla paste until a creamy texture is formed. It’s important you use a block butter or margarine dairy free alternative rather than the spreadable kind as it has a lower water content. The lower water content means the dough is less likely to spread out while baking.
Once you’ve mixed them together you add the flour and salt and bring it together to form a dough. Adding the plant milk will help bring it together but it’s likely to still be a little crumbly. Don’t worry if that is the case. We don’t want wet, sticky dough. Instead, to bring it together, tip it out onto a work surface and knead it as though you are making bread. Only do this until it comes together in a smooth ball. You don’t want to overwork it or your biscuits will be tough instead of melt in the mouth.
Chilling the dough at this stage is important. Keeping the dough cool helps it to retain its shape. Particularly once they are cut out. Don’t be tempted to skip any of the chilling steps or you risk them spreading out in the oven.
Before baking, I like to finish them off with a sprinkling of sugar which gives them a little extra sweetness and crunch.