Select from rose and pistachio, chocolate or citrus flavours to make these plant-based biscuits. Favor plain? Simply add a bit vanilla extract to the combination

• Preparation and cooking time
  • Prep:15 minutes
  • Prepare dinner:15 minutes
  • plus at the very least 30 minutes chilling and cooling
• Simple
• Makes 12-16, relying on the cutter dimension

• Dairy-free
• Egg-free
• Vegan
• Vegetarian

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Elements

• 150g vegan margarine
• 75g golden caster sugar
• 225g plain flour, plus further for dusting

For rose & pistachio biscuits

• ½ tsp rosewater
• 50g pistachios, finely chopped

For chocolate biscuits

• 100g vegan chocolate chips

For citrus biscuits

• ½ unwaxed orange, zested and juiced
• ½ unwaxed lemon, zested and juiced
• ½ unwaxed lime, zested and juiced

For the icing

• 100g icing sugar, sifted
• 1 tbsp citrus juice (or water), plus 1 tsp

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Technique

• STEP 1

  Utilizing an electrical whisk, cream collectively the vegan margarine and sugar till properly mixed, round 2 minutes. Combine within the flour together with 1 tbsp water and your chosen flavourings (rose & pistachio, chocolate or citrus), then deliver collectively right into a disc utilizing your fingers. Cowl and put within the fridge to relax for 30 minutes. Will maintain chilled for a day.

• STEP 2

  Line a big baking sheet with baking parchment and warmth the oven to 180C/160C fan/gasoline 4. When able to roll out, calmly mud a clear work floor with flour. Roll out the biscuits to round 1cm thick and utilizing a cutter of your selection (we used a 4-5cm spherical cutter) stamp out 12-16 biscuits. Organize on the lined baking sheet, properly spaced aside, and bake for 12-15 minutes till golden. Go away on the baking sheet till cool to the touch, then switch to a wire rack to chill fully.

• STEP 3

  For the icing, combine collectively the icing sugar and 1 tbsp and 1 tsp of citrus juice or water. Drizzle over the cooled biscuits and depart to set. Will maintain in an hermetic container for 3 days.