Happy Easter y’all!! I’m back this week with another biscuit recipe and it’s VEGAN!! This is my first Easter without dairy and it doesn’t feel quite the same so I thought I’d come up with a pretty cute but dairy free alternative for such a dairy fueled occasion. I love sugar cookies but it appears that pretty much all sugar cookies have egg in them (either the biscuit itself or the icing)! I found a few recipes that I liked and altered them until I came up with one I liked – this is a very simple sugar cookie /shortbread hybrid which can totally be jazzed up! Possibly add some cardamon or cinnamon?
I like this recipe because you don’t need much to pull it off – I didn’t need to go to the store for any of these ingredients; I already had them! I truly believe that’s half of the battle sometimes.
Makes 25 large biscuits
3 cups standard flour
3/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 1/2 cup dairy free margarine (I use Olivani)
1 tsp vanilla extract
2-4 tbsp cold water
2 cups icing sugar (sifted)
1 tbsp dairy free margarine (melted)
1 tsp flavouring of your choice
1 1/2 tbsp cold water
1. In a large bowl sift together the flour, sugar, baking powder & salt.
2. Add the margarine to the flour mix and using your finger tips rub the margarine into the flour mixture until it resembles coarse bread crumbs.
3. Add the extract & cold water and begin to mix until the mixture forms a dough – be careful, you don’t want to over mix the dough!
4. Flatten the dough, wrap it in clingfilm and refrigerate for 30 minutes.
5. On a very floured surface, roll out the dough and use an oval shaped cookie cutter to cut out 25 eggs! If you don’t own an oval cookie cutter (like myself) just use a a circle cookie cutter and using your rolling pin roll over the cookie lightly and use your hands to shape the cookie.
6. Place cookies on lined baking tray and leave for a further 20 minutes in the fridge.
7. Preheat oven to 180 degrees Celsius.
8. Once your oven is up to the right temperature put your cookies in the oven; remove from the oven when the corners/edges begin to lightly brown, this should take 15 minutes.
9. Leave to cool completely on a baking tray.
1. Mix all ingredients together – if the icing is too runny add more icing sugar or add more water if the mix is too dry. You want it to be a pipe-able consistency!
If you want to have different colour icing separate the icing into different bowls and add the food colour to each bowl. I kept mine simple by keeping one bowl white and only adding a few drops of red to another bowl.
2. Fill your piping bags with the icing and pipe your desired patterns onto the cooled cookies. Enjoy!
Store an airtight container – will keep for 5 days.
Remember as always please tag me if you try any of my recipes (Instagram @missflossypots) I would love to see how you decorate your Easter egg biscuits!
I hope you have a lovey Easter. ❤
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