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Home » Vegan Recipes » Vegan Baking Recipes » Recipe: Jammy Vegan Biscuits

Recipe: Jammy Vegan Biscuits

December 16, 2017

Vegan Biscuits
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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 or Fig & Strawberry Jam recipes!).

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!


Vegan in 15 by Kate Ford

Vegan in 15 Cookbook

There are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*.

Hop over to Amazon for a look. Thanks for your support!

*Affiliate links

Here are some jammy biscuits made into a vegan cherry sundae with my all-time favourite ice cream, Valsoia Cherry Gelato available from Ocado
Vegan Biscuits | Jammy shortbread stars with cherry jam - so easy even kids can make them!

Please do save this recipe on Pinterest –> –> –> Sharing my posts helps me to keep creating free vegan recipes!


I love hearing from you! Do send me pictures of your very own jammy vegan biscuits on:

tagging me @thevegspace or using the hashtag #thevegspace to show me how you got on!

And if you have tried this recipe, please do leave a star rating and comment below which is so helpful for other readers wanting to try the recipe. 👇🏼


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?


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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
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 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.

Nutrition

Serving: 1biscuitCalories: 113kcalCarbohydrates: 24.8gProtein: 1.7gFat: 0.2gSodium: 3mgPotassium: 22mgFiber: 1.6gSugar: 9.1gCalcium: 4mgIron: 1mg
Keyword vegan biscuits
Tried this recipe?Let us know how it was!

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Filed Under: Vegan Baking Recipes, Vegan Recipes Tagged With: christmas

About Kate Ford

Hi, I'm Kate. The Veg Space is a food blog packed with easy vegan comfort food recipes. Click on About Me to find out more or Recipes to get cooking!

Reader Interactions

Comments

  1. Jacqui Bellefontaine says

    December 16, 2017 at 2:35 pm

    Oh these are so pretty, I love them.

    Reply
  2. 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
  3. Natalie says

    December 17, 2017 at 2:35 pm

    WOW these cookies are simply beautiful and perfect for Christmas ♥

    Reply
  4. 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
  5. Kat (The Baking Explorer) says

    December 18, 2017 at 9:36 pm

    They look stunning!!

    Reply
  6. 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
  7. Diego Lopes says

    December 19, 2017 at 6:07 pm

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

    Reply
  8. [email protected] says

    December 20, 2017 at 5:25 am

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

    Reply
  9. Lathiya says

    December 22, 2017 at 8:19 pm

    This looks ultimate..perfect for holidays

    Reply
  10. Abygail says

    April 5, 2018 at 8:46 am

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

    Reply
    • thevegspace says

      April 5, 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
  11. 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
  12. 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

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