When I was younger we had a neighbour who would always send us a tin of butter biscuits for Christmas; they were such delicious little biscuits, like shortbread but much tastier.
This year when I was making my easy peasy mince pies (read the recipe here)I finally found a pastry mix that tasted the same as those amazing biscuits from my childhood. My first instinct was then to try recreate a vegan version of the recipe so that everyone in my family, including my vegan sister, could enjoy them. This recipe creates biscuits so tasty, you won’t believe they are vegan.
Using only four simple ingredients, this recipe couldn’t be more simple and straightforward to create; unlike so many vegan recipes, there is no fussing, or soaking, or complicated ingredients, just easy to find ingredients and a few simple steps.
Serve with a hot cup of tea or coffee, or even a glass of cold soya milk and even Father Christmas would find it hard to not go back for a few more of these biscuits. Wrap up in a little box or a pretty tin and these biscuits would make such a lovely and thoughtful gift for any of your vegan friends and family.
- 187g plain flour
- 130g vegan butter
- 62g coconut sugar
- ⅓ cup soya milk
- Sieve the flour into a large mixing bowl. Add in the butter, cubed, and use your fingertips to rub the butter into the flour until a bread crumb consistency forms.
- Add in the coconut sugar and the soya milk and use a wooden spoon to bring all the ingredients together and form a dough.
- Turn out onto a floured surface and gently knead to further mix the ingredients into a smooth dough. Wrap in clingfilm and place in the freezer to chill for 15-20 minutes.
- Once the dough is chilled turn it back out onto a floured surface and roll out to about 1cm in thickness.
- Use a biscuit cutter to cut out the biscuits placing them on a baking tray lined with baking paper.
- Bake the biscuits in a preheated oven at 180°C for 8-10 minutes until golden brown; leave to cool on the baking tray.