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).
What you need to make your vegan biscuits
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.
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.
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!
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
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tagging me @thevegspace or using the hashtag #thevegspace to show me how you got on!
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.
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Jammy Vegan Biscuits
- 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
- 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.
- 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 tsp 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.