These tasty Vegan Easter Biscuits are very quick and easy to make and are lovely with a cup of coffee for elevenses
Vegan Easter Biscuits
DescriptionThese tasty Vegan Easter Biscuits are very quick and easy to make and are lovely with a cup of coffee for elevenses
Preheat the oven to 200C/gas mark 6.
Line two baking sheets with baking parchment.
whisk the vegan butter, sugar and lemon zest until it is smooth and creamy.
Add the cornflour, baking powder and mixed spice
Add the plain flour and currants Mix everything together using a wooden. Gradually add milk to bring the mixture together to form a ball of dough.
Roll the dough out on a lightly floured surface to approx. 5mm depth.
Use a fluted 6cm round cutter to cut out the biscuits.
Place them spaced apart on the prepared baking sheets and bake for ten minutes.
Next, mix together the maple syrup and almond milk in a small bowl.
Lightly brush the tops of the biscuits with the maple syrup mixture and sprinkle with icing sugar then put back into the oven for five minutes until golden and cooked through.
Put the baked biscuits to a wire rack to cool.
Store in an air tight container for up to 5 days
Serving Size 1
- Amount Per Serving
- Calories 88.3kcal
- % Daily Value *
- Total Fat 8.9g14%
- Saturated Fat 6.3g32%
- Sodium 37.7mg2%
- Total Carbohydrate 12.1g5%
- Dietary Fiber 0.8g4%
- Sugars 3.8g
- Protein 1.1g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Nutritional Information is per biscuit