• Skip to main content
  • Skip to primary sidebar

The Veg Space

easy vegan recipes

  • About
    • About
    • Press & Media
    • Work With Me
  • All Recipes
    • Recipe Index
    • Main Courses
    • Baking Recipes
    • Soups & Stews
    • 20 Minute Meals
    • Lunch Ideas
    • Starters & Sides
    • Pasta Recipes
    • Canapés & Nibbles
  • 4 Week Vegan Meal Plan
  • My Book: Vegan in 15
    • My Book: Vegan in 15
    • Vegan Store Cupboard
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Vegan Baking
  • 4 Week Vegan Meal Plan
  • My Book: Vegan in 15
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Vegan Recipes » Vegan Baking Recipes » Jammy Vegan Biscuits

    Jammy Vegan Biscuits

    Published: Dec 16, 2017 · Modified: Jul 28, 2021 by Kate Ford · This post may contain affiliate links.

    Vegan Biscuits
    JUMP TO RECIPE PRINT RECIPE BOOKMARK SAVED!
    Vegan Biscuits | Jammy shortbread stars with cherry jam - so easy even kids can make them!

    These pretty vegan biscuits are simple to make but a real showstopper! They make a lovely gift or teatime treat.

    For what will (probably!) be my last post before Christmas, here's a recipe for a fun and festive vegan baking project.  These jammy biscuits could either be served alongside an Italian ice-cream sundae for an alternative Christmas dessert (see below), or if you've already consumed your 99th mince pie of the season and just can't face another, these would be a welcome treat for visiting friends and family in the run up to the big day.

    The biscuit dough is actually a shortbread, which makes them melt-in-the-mouth crumbly, and I used some top-quality Italian cherry jam for the filling, (more on that later).

    Vegan Biscuit Recipe

    What you need to make your vegan biscuits

    Ingredients

    Dairy-free margarine Make sure you use a block 'butter', and not a tub of spread. Block margarine has a much lower water content than spread, which is really important in a biscuit dough like this. My current favourites are Flora Plant Butter and Naturli Block.

    Rice flour This gives the shortbread dough the most delicious melt-in-the-mouth texture. If you can't get hold of any you can just substitute in more plain flour instead, but the texture is superb if you can get hold of some.

    Cherry jam I say cherry as it is my favourite, but of course do use whatever jam you like - homemade would be even better! (Try my Morello Cherry Jam recipe!).

    Vegan Biscuit Dough

    Jammy Vegan Biscuits: Child's play!

    Look how easy it is to make these jammy biscuits!  That's my 4-year old's hand 'helping' to cut them out in the picture above, (he made some Batman-shaped ones too, but I didn't think they were festive enough to include in the photos!!).

    A little pile of these in a cellophane bag tied up with ribbon would make the loveliest end-of-term gift for teachers, a bit more thoughtful than a shop-bought box of chocolates.

    Jammy Star Biscuits #Vegan

    Can I freeze my vegan biscuit dough?

    Yes! This dough freezes very well before baking. You could make a big batch, cut them out and freeze, then just bake a few tops and a few bottoms any time you want some freshly baked homemade biscuits with absolutely no effort!


    What other Vegan Biscuits can I make?

    I love the look of these Almond & Vanilla Vegan Viennese Whirls from Peachicks Bakery, these Seeded Maple Spice Cookies from Family, Friends, Food and also these Tiger Nut Choc Chip Cookies from Tin and Thyme.

    Or how about my Peanut Butter Cookies or Vegan Shortbread from right here on The Veg Space?

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    Vegan Banana Muffins
    Vegan Banana Muffins
    Vegan Flapjacks
    Choc-chip Vegan Flapjacks
    Vegan Florentines
    Vegan Florentines
    Vegan Carrot Cake
    Easy Vegan Carrot Cake
    Vegan Biscuits

    Jammy Vegan Biscuits

    Kate Ford | The Veg Space
    These pretty vegan biscuits are simple to make but a real showstopper! They make a lovely gift or teatime treat.
    4.88 from 8 votes
    Print Recipe Pin Recipe
    Bookmark Saved!
    Prevent your screen from going dark
    Prep Time 30 mins
    Cook Time 10 mins
    Total Time 40 mins
    Course Baking
    Cuisine British
    Servings 12 biscuits
    Calories 113 kcal

    Ingredients
      

    • 125 g dairy-free block margarine
    • 60 g caster sugar (plus a little extra for sprinkling)
    • 70 g rice flour
    • pinch salt
    • 125 g plain flour
    • cherry jam

    Instructions
     

    • Preheat the oven to 160°C / 320°F / Gas Mark 3.
    • Beat together the margarine and sugar until fluffy (for at least a minute), then add the rice flour and salt, and beat again.
    • Add the plain flour, and mix slowly until just combined into a crumbly dough.  (It won't really hold together at this stage, but don't panic!).
    • Cover two baking trays with baking parchment or greaseproof paper. Roll out the dough to around the thickness of a £1 coin.
    • Sprinkle a little caster sugar over the 'window' biscuits, and press it gently into the dough. 
    • Use a star shaped cutter to cut out as many biscuits as you can, placing them on the baking trays. Then roll the offcuts together and re-roll and cut again. Continue until all the dough has been used up. 
      Vegan Biscuit Dough
    • Then use a smaller star shaped cutter to cut 'windows' out of half the biscuits, and carefully remove the centres.
    • Bake in the oven for 10-12 minutes, with the whole stars on the upper shelf and the 'window' stars on the lower shelf.  Don't let them brown - they should stay fairly pale, you can check the bottom of the whole stars to make sure they are cooked through.  Remove and place on a cooling rack.
    • When the biscuits are completely cool, spoon around 1 teaspoon jam onto each of the whole stars and spread near to the edges with a knife. 
    • Place one of the window stars on top and dust with a little icing sugar if you wish.

    ENVIRONMENTAL INFORMATION

    Nutrition

    Serving: 1biscuitCalories: 113kcalCarbohydrates: 24.8gProtein: 1.7gFat: 0.2gSodium: 3mgPotassium: 22mgFiber: 1.6gSugar: 9.1gCalcium: 4mgIron: 1mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
    SHARE BY EMAIL SHARE TO FACBOOK
    Vegan meal plan and shopping lists

    Free 4-Week Vegan Meal Plan

    Have you got your hands on a copy of my meal plan yet? If not CLICK here to download a copy of my FREE 4 Week Vegan Meal Plan today!

    Veg Space E-Newsletter

    Don't want to miss a thing?

    Follow me on Facebook, Instagram and Twitter.

    Or why not subscribe to my blog and get delicious vegan recipes straight to your inbox every week?

    Vegan in 15 by Kate Ford

    For more quick and easy vegan recipes take a look at my latest book Vegan in 15.

    "Brilliant! Chock full of easy recipes and great tips and advice"  Hello! Magazine

    Please note that all recipes and images on The Veg Space are copyright protected. If you would like to share the recipe, please use the share buttons provided. Do not screenshot or copy and paste the recipe, (even if credited to The Veg Space). Many thanks for your understanding

    « Vegan Yule Log
    Creamy Vegan Gnocchi with wild mushrooms »

    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Robyn says

      November 21, 2019 at 8:59 pm

      Tasty and easy to make, but the dough came out very crumbly, and very difficult to roll out.
      I added two spoons of water to moisten it a bit more, and this made a huge difference.

      Reply
    2. Sam says

      December 17, 2018 at 8:15 pm

      Hi Kate
      Sorry to ask but the sundae looks amazing and I just wanted to check did the company confirm that the syrup was vegan because it’s largest ingredient is sugar which as we know isn’t always vegan. I really want to try this. Thanks so much for posting!

      Reply
    3. Abygail says

      April 05, 2018 at 8:46 am

      They look great! Would you recommend an alternative to rice flour?

      Reply
      • thevegspace says

        April 05, 2018 at 10:46 am

        You can just use all plain flour and they will still taste good, but the rice flour is particularly good at making the shortbread really 'short' and crumbly. Just be careful not to over-cook them - they should only just be starting to turn slightly golden when you take them out the oven, shortbread is better to be under- than over-cooked! Kate x

        Reply
    4. Lathiya says

      December 22, 2017 at 8:19 pm

      This looks ultimate..perfect for holidays

      Reply
    5. Jada@Cookwarelab.net says

      December 20, 2017 at 5:25 am

      Wow! These star biscuits look yummy! Perfect for Christmas! Thanks for sharing!

      Reply
    6. Diego Lopes says

      December 19, 2017 at 6:07 pm

      These cookies must be so delicious!! Thanks for sharing the recipe with us.

      Reply
    7. Corina Blum says

      December 19, 2017 at 10:32 am

      These look lovely and would be a great recipe to make with my kids this week if we have time for some extra Christmas baking!

      Reply
    8. Kat (The Baking Explorer) says

      December 18, 2017 at 9:36 pm

      They look stunning!!

      Reply
    9. Midge @ Peachicks' Bakery says

      December 17, 2017 at 3:34 pm

      Oooh how cute are these! Love the idea of putting cherry jam in them! Such a special treat!

      Reply
      • Amelie says

        March 17, 2022 at 12:27 pm

        Extremely yummy! Could have done with some water, adding around 3tbsp in my case helped with texture. I iced mine and placed a layer of marzipan in the middle - went down a treat!

        Reply
    10. Natalie says

      December 17, 2017 at 2:35 pm

      WOW these cookies are simply beautiful and perfect for Christmas ♥

      Reply
    11. Neta Livne says

      December 17, 2017 at 12:33 pm

      LOVE the photos, and the recipe looks AMAZING!!!
      Can't wait to try it 🙂

      Reply
    12. Jacqui Bellefontaine says

      December 16, 2017 at 2:35 pm

      Oh these are so pretty, I love them.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read more →

    > FOLLOW

    Subscribe now to never miss a new recipe & receive a free copy of my vegan meal plan!

    > POPULAR RECIPES

    • Tuscan Bean Stew
    • Roasted Pumpkin Soup with garlic and rosemary
    • Roasted Courgette Soup with peas & basil
    • Chestnut Mushroom Bourguignon

    > AS SEEN IN....

    > SEASONAL RECIPES

    • Vegan Victoria Sponge Cake
    • Vegan Clotted Cream
    • Easy Vegan Carrot Cake
    • Vegan Sausage Rolls with sage and red onion

    Hi! I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read more →

    > FOLLOW

    Subscribe now to never miss a new recipe & receive a free copy of my vegan meal plan!

    > POPULAR RECIPES

    • Tuscan Bean Stew
    • Roasted Pumpkin Soup with garlic and rosemary
    • Roasted Courgette Soup with peas & basil
    • Chestnut Mushroom Bourguignon

    > AS SEEN IN....

    > SEASONAL RECIPES

    • Vegan Victoria Sponge Cake
    • Vegan Clotted Cream
    • Easy Vegan Carrot Cake
    • Vegan Sausage Rolls with sage and red onion

    Footer

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About Me
    • Work with me

    ↑ back to top

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2021 KATE FORD @ THE VEG SPACE | ALL RIGHTS RESERVED

    537 shares