Are you on the hunt for a vegan biscuit recipe that's just as good as a regular biscuit recipe? Look no further! Our vegan biscuit recipe yields 20 delicious buttery biscuits.
How to use egg replacer
If this is your first time using egg replacer, don't worry it's very easy! In this recipe, we've used 'Orgran No Egg Egg Replacer Mix' you can get from Ocado, Amazon, Holland & Barrett, Buy Wholefoods Online, and a few more specialised vegan shops.
The amount in the recipe "1 egg replacer" means the amount of the powder that replaces 1 egg. For the powder we've used (Orgran) that means 1 tsp of egg replacer powder + 2 tsp of water. The powder from Asda is prepared in a similar way.
8 ingredients7 steps
Vegan Recipes
Ingredients
MetricImperial
100gMargarine
90gBillington's Unrefined Golden Caster Sugar
equivalent to 1 eggOrgran Egg Replacer
1 tspNielsen-Massey Vanilla Extract
180gAllinson's Plain White Flour
1/2 tspBaking Powder
1 tbspCorn flour
1/2 tspSalt
Utensils
Rolling pin
Cling film
Cookie cutters
Nutritional information per 19g serving
Energy 83cal
Fat 3.4g
of which Saturates 0.8g
Carbohydrates 12g
of which Sugars 4.7g
Protein 1g
Salt 0.26g
Method
Step 1
Sieve the flour, corn flour, baking powder and salt into a bowl and set aside.
Step 2
Prepare 1 egg replacer according to the instructions on the packaging and set aside.
Step 3
In a large bowl beat the margarine and sugar. Beat in the prepared egg replacer and vanilla extract.
Step 4
Add the flour to the margarine mix and mix until the dough is formed. Wrap the biscuit dough in clingfilm and chill for at least one hour.
Step 5
Preheat the oven to 170°C (150°C fan, gas mark 3). Roll the dough out on a lightly floured surface to about 0.5cm.
Step 6
Cut out the biscuits and transfer to baking sheet. Roll up the trimmings and repeat stages.
Step 7
Remove and transfer to a cooling wire and leave until completely cool before decorating.
1 Baker Ratings
It is very tasty. I never had any thing like this. Yummy. 😝😝
