Indulge in the sweet and delicious flavors of Easter with our Vegan Iced Easter Biscuits. These treats are not only kind to animals, but also perfect for sharing with family and friends. Learn how to make them and satisfy your sweet tooth guilt-free!
I love shortbread - sweet and crumbly and sugary, it's the perfect afternoon pick me up with a cup of tea. I knew that I had to make a vegan version and so these vegan iced Easter biscuits were born! The base of them is a plain old vegan shortbread biscuit and we decorated the top with some simple icing and sprinkles. The children loved making them and loved eating them even more!
You'll more than likely have all the ingredients to make these at home - the biscuits only need four ingredients and you can use whatever sprinkles you have to hand.
My top tip for making this recipe is to make sure that the dough isn't too sticky or wet so that it is easier to roll out and your cookies have that buttery crumbly texture that traditional shortbread has. Also make sure that you flour the surface and rolling pin a lot when you are rolling them out so that it doesn't stick.
Vegan Iced Easter Biscuits
Indulge in the sweet and delicious flavors of Easter with our Vegan Iced Easter Biscuits. These treats are not only kind to animals, but also perfect for sharing with family and friends. Learn how to make them and satisfy your sweet tooth guilt-free!
- Prep Time: 50 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
- Category: Snack
- Cuisine: scottish
- Diet: Vegan
Ingredients
- 200 g vegan butter
- 100 g caster sugar
- 300 g plain flour
- 1 tsp vanilla extract
Instructions
To make the biscuits
- Pre-heat the oven to 160 degrees celcius or 140 degrees for a fan oven
- Cream the vegan butter and sugar together, either using a wooden spoon or a stand mixer
- Add the vanilla extract and the flour and mix until it forms a dough
- Form the dough into a ball and place in a ziplock bag in the fridge for at least 30 minutes until it is firm
- Flour your work surface and rolling pin and roll out your dough until it is about 5mm thick
- Use a cookie cutter to cut out your biscuit shapes. Re-roll any spare dough until you have used it all
- Place the biscuit shapes on a silicone baking sheet or greaseproof paper and put on the middle shelf in the oven for 10-12 minutes or just starting to brown at the edges. Keep an eye on them, you don't want them to over cook.
- Leave to cool for a couple of minutes on the baking tray before moving to a wire rack to cool completely.
To decorate
- Mix 100g of sieved icing sugar with a couple of teaspoons of water until it reaches the correct consistency
- Drizzle the icing over the biscuits and sprinkle with sprinkles. Leave to set.
These biscuits don't have to be just for Easter remember. You can make plain vegan shortbread biscuits by leaving off the icing and dusting them with caster sugar or icing sugar or spreading with a plant based butter such as peanut butter. Or you can adapt them for another occasion by changing the shape of the cookie cutter and using different sprinkles.
I made a YouTube video showing how to make them if you are more of a visual person…
Leave me a comment if you make these at home!
If you liked this recipe please help it to be seen by others by sharing it on social media or pinning it for later…
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