Vegan Easter Biscuits

Vegan Easter biscuits - a vegan version of the traditional West Country Easter
Biscuit. These crisp cookies are lightly spiced, studded with currants and a
touch of lemon and are very quick and easy to make.

Servings: 20 biscuits

Author: Domestic Gothess

Prep Time
15 minutes

Cook Time
15 minutes

Total Time
30 minutes

Course:

Dessert Snack

Cuisine:

Baking Vegan British

Instructions

1 Preheat the oven to 200C/400F/gas mark 6. Line two baking sheets with baking
parchment.
2 whisk together the vegan butter/margarine, caster sugar and lemon zest until it
is smooth and creamy.
3 Whisk in the cornflour (cornstarch), baking powder and mixed spice (or pumpkin
spice).
4 Add the plain flour and currants and mix everything together with a wooden
spoon. Gradually add just enough milk to bring the mixture together into a ball
of dough.
5 Roll the dough out on a lightly floured surface to about 5mm/1/4 inch thick. Use
a fluted 6cm round cutter to cut out as many rounds as you can. Bring the scraps
together, knead very briefly then re-roll and cut out more biscuits.
6 Place them spaced apart on the prepared baking sheets and bake for ten minutes.
Meanwhile, mix together the maple syrup and milk in a small bowl.
7 Lightly brush the tops of the biscuits with the maple syrup mixture and sprinkle
with caster or granulated sugar then return them to the oven for five minutes
until pale golden and cooked through.
8 Transfer the baked biscuits to a wire rack to cool then store in an airtight
container.

Vegan Easter Biscuits

Course:

Cuisine:

🧂 Ingredients

Instructions

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