These bunting biscuits are really easy to make and you will have fun decorating them either yourself or with family and they are perfect for all sorts of celebrations and special occasions. Read on to find our how to make, and decorate bunting biscuits.
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Ingredients
- vegan butter (I use Flora Plant Block) at room temperature
- caster sugar
- vanilla extract
- plain flour
- icing sugar
- plant based milk
- food colouring
See recipe card for quantities.
Instructions
Firstly pre-heat oven to 170 degrees celsius. Cream together the butter and sugar and vanilla extract until soft and fluffy by beating them with a wooden spoon or use a food processor.
Add the flour and mix to combine. Don't overwork the dough.
Add a little water if needed so that the mixture comes together into a dough.
Using a rolling pin, roll out the mixture to about 5mm thick on a lightly floured surface and cut into a circle using a sharp knife. I used a cake tin base to cut around - this means that you don't need to use template to create the small triangles shapes. Small circles will mean smaller triangles so bear this in mind when choosing a cake tin to cut around.
Of course, if you prefer you could cut out a triangle template from cardboard. Loosely cover with cling film and place dough in the fridge for 30 minutes.
Remove the dough from the fridge and score into 8 slices (be careful not to cut all the way through). Prick lightly all over with a fork.
Place on a lined baking tray and bake in the oven for 15-20 minutes. Remove and leave to cool on the tray for 8-10 mins before transferring to a wire rack to cool completely. Once cool cut it into pieces.
To make the icing sieve the icing sugar into a mixing bowl and mix to a thick consistency with dairy free milk and a splash of vanilla extract. You want it to be at piping consistency.
Split the icing into smaller bowls and add food colouring. Pipe the outline onto the top of each triangle biscuit and then wait for a skin to form before filling in the middle. Or you can use a spoon and spread the icing over. Add whatever decoration you wish!
Hint: Don't overwork the dough or it won't be soft and crumbly when baked.
Allergy information
This recipe is naturally vegan, dairy free, soya free, egg free and nut free.
Variations
You can mix up this recipe a little bit if you would like some variety...
- Chocolate chips - add chocolate chips to your biscuit dough for a chocolately treat!
- Lemon - Add lemon zest to the biscuit dough and make the icing using lemon juice instead of milk for a lemon flavour biscuit.
- Orange - add orange zest to the biscuit dough and make the icing using orange juice instead of milk for an orange flavour biscuit.
See these chocolate chip shortbread biscuits for inspiration.
Equipment
You will need...
A silicone baking mat (or use greaseproof paper)
Vegan food colourings
Storage
These biscuits are best eaten sooner but they do store well in an airtight container kept in a cool place for 3-4 days.
You can freeze the dough by wrapping it up and placing in a container in the fridge. Or you can freeze the unbaked and un-iced biscuits by freezing flat on a tray and then transferring to an airtight container. Freeze for up to 3 months and defrost slowly at room temperature.
Top tip
You can decorate these biscuits however you want - get creative! We have decorated them with red, white and blue icing for the Queen's Platinum Jubilee but you could use other colour schemes for a different celebration. Try baby pink and baby blue for a baby shower or white for a wedding. You can also use sprinkles or icing pens.
📖 Recipe
Bunting Biscuits Recipe
- Total Time: 1 hour 20 minutes
- Yield: 16 1x
- Diet: Vegan
Description
These bunting biscuits are really easy to make and you will have fun decorating them either yourself or with family.
Ingredients
- 200g vegan butter
- 80g caster sugar
- 2 tsp vanilla extract
- 300g plain flour
- 300g icing sugar
- food colouring
Instructions
To make the biscuits
Pre-heat the oven to 170 degrees celsius. Line a baking sheet with a silicone liner or greaseproof paper.
Cream together the butter, sugar and vanilla extract until soft and fluffy.
Add the flour and mix to combine. Add a little water if necessary so that it comes together into a dough.
Don't overwork the dough or it will become tough.
Dust your work surface and rolling pin with flour. Roll out the mixture to about 5mm thick and cut into a circle. I used a cake tin base to cut around. Place in the fridge for 30 minutes.
Remove the dough from the fridge and score into 8 slices (be careful not to cut all the way through). Prick lightly all over with a fork.
Place on a lined baking tray and bake in the oven for 15-20 minutes. Remove and leave to cool before cutting into pieces.
This recipe will make 16 biscuits - two circles cut into 8 pieces.
To make the icing
To make the icing sieve the icing sugar into a bowl and mix to a thick consistency with dairy free milk and a splash of vanilla extract. You want it to be at piping consistency.
Split the icing into smaller bowls and add food colouring. Pipe the outline onto the biscuits and then wait for a skin to form before filling in the middle. Or you can use a spoon and spread the icing over. Add whatever decoration you wish!
FAQ's
What can I do with the leftover shortbread dough?
The cut offs can be rolled together and shaped into any shape or rolled flat and cut with a cookie cutter. Use the roll trimmings until they are used up. Nothing needs to go to waste!
What can I do with leftover icing?
If you find that you have leftover icing you can cover it and keep it in the fridge for a day or two. To use, bring to room temperature and give it a good stir. I will give leftover icing to my children and let them drizzle it on rich tea biscuits - it keeps them busy for a while!
Why do I need to prick shortbread dough?
This allows steam to escape and means that the dough won't bubble up so you have nice flat biscuits.
Why do I need to leave the dough to chill?
Leaving the shortbread to chill means that the butter gets the chance to set, making the biscuits firm so that they don't spread out in the oven.
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