Celebrate Easter with these delicious vegan iced Easter biscuits. Our easy-to-follow recipe uses simple ingredients and is perfect for baking with the kids. Make your Easter special this year by whipping up a batch of these sweet treats!
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I had a real craving for some shortbread the other day - I think it's because my daughter discovered a box from a Christmas hamper we were given and has been munching her way through it! Of course it wasn't vegan so I set about making something vegan for myself.
With it being Easter I thought I would use the shortbread recipe as a base for some vegan iced Easter biscuits that the children could decorate. Obviously they loved decorating these - and eating them too! It's a great activity, the biscuits are easy to make and you won't need too many ingredients and all you will need for decorating them is some icing sugar, water and sprinkles.
Looking for more Easter recipes?
Ingredients
For the biscuits
- plant based butter (I use Flora Plant Block)
- caster sugar
- plain flour
- vanilla extract
For the icing
- icing sugar
- water
For exact quantities see the recipe card below.
Instructions
For the biscuits
Pre-heat the oven to 160 degrees celsius or 140 degrees for a fan oven.
Cream the vegan butter and sugar together in a large mixing bowl, either using a wooden spoon or a stand mixer.
Add the vanilla extract and the flour and mix until it forms a dough.
You want the dough in this recipe to not be sticky at all so make sure it isn't a wet dough or it will be tricky to roll out and cut and the cookies won't have that buttery, crumbly texture we know shortbread has.
Form the dough into a ball and place in a ziplock bag in the fridge for at least 30 minutes until it is firm.
Flour your work surface and rolling pin and roll out your dough on the lightly floured work surface until it is about 5mm thick.
Use a cookie cutter to cut out your biscuit shapes. I cut ours into easter eggs shapes using an egg-shaped cookie cutter.
Re-roll any spare dough until you have used it all.Place the biscuit shapes on a silicone baking sheet or parchment paper and put on the middle shelf in the preheated oven for 10-12 minutes or just starting to go golden brown at the edges. Keep an eye on them, you don't want them to over cook.
Leave to cool for a couple of minutes on the baking tray before moving to a wire rack to cool completely.
For the icing
Mix 100g of sieved icing sugar with a couple of teaspoons of water until it reaches the correct consistency.
Add just a little water at a time so that the icing doesn't go too runny, a thick icing is what you need or it will drizzle over the edges of the biscuits.
Drizzle over the cookies and add sprinkles. Leave to set for a few minutes then enjoy!
Top tip: make sure that you sieve the icing sugar to ensure that you get a smooth icing.
Substitutions and Variations
- If you just want to make plain shortbread you can leave off the icing and sprinkle with caster sugar or a little icing sugar. You could also make these iced biscuits with coloured icing by adding a few drops of food colourings of your choice to the icing.
- If you want to add a bit more flavour to the shortbread you could add lemon zest or orange zest along with a teaspoon of lemon juice or orange juice. You can also add vegan chocolate chips.
- Cut the biscuits into a different shape to egg shapes if you are celebrating a different occasion - this recipe is really very customisable and versatile.
- If you want to make really perfectly decorated biscuits you should use vegan royal icing (use aquafaba instead of egg whites) and use a piping bag to form the edges of the design before filling in. Use a cocktail stick to spread the icing evenly.
- You can also stamp holes in the tops of these biscuits if you leave a little space at the top. Tie a ribbon through the hole and you can hang these biscuits as decorations.
They are simply delicious with a cup of tea in the afternoon - a perfect little pick me up, especially at Easter time!
📖 Recipe
Vegan Iced Easter Biscuits
- Total Time: 1 hour 2 minutes
- Yield: 12 1x
- Diet: Vegan
Description
Celebrate Easter with these delicious vegan iced Easter biscuits. Our easy-to-follow recipe uses simple ingredients and is perfect for baking with the kids. Make your Easter special this year by whipping up a batch of these sweet treats!
Ingredients
For the biscuits
- 200 g vegan butter
- 100 g caster sugar
- 300 g plain flour
- 1 tsp vanilla extract
For the icing
- 100 g icing sugar
- 2 tsp water
Instructions
For the biscuits
- Pre-heat the oven to 160 degrees celcius or 140 degrees for a fan oven
- Cream the vegan butter and sugar together, either using a wooden spoon or a stand mixer.
- Add the vanilla extract and the flour and mix until it forms a dough
- Form the dough into a ball and place in a ziplock bag in the fridge for at least 30 minutes until it is firm
- Flour your work surface and rolling pin and roll out your dough until it is about 5mm thick
- Use a cookie cutter to cut out your biscuit shapes. Re-roll any spare dough until you have used it all
- Place the biscuit shapes on a silicone baking sheet or greaseproof paper and put on the middle shelf in the oven for 10-12 minutes or just starting to brown at the edges. Keep an eye on them, you don't want them to over cook.
- Leave to cool for a couple of minutes on the baking tray before moving to a wire rack to cool completely.
For the icing
- Mix 100g of sieved icing sugar with a couple of teaspoons of water until it reaches the correct consistency
-
Add just a little water at a time so that the icing doesn't go too runny, a thick icing is what you need or it will drizzle over the edges of the biscuits.
-
Drizzle over the cookies and add sprinkles. Leave to set for a few minutes then enjoy!
Nutrition
- Calories: 273
If you just want to make plain shortbread you can leave off the icing and sprinkle with caster sugar or icing sugar. They are simply delicious with a cup of tea in the afternoon - a perfect little pick me up!
I made a YouTube video showing how to make them if you are more of a visual person...
How long do these biscuits keep for?
These are best eaten as soon as they are made but they will keep for 2-3 days in an airtight container in a cool place or at room temperature.
How should I store these biscuits?
Store them in an airtight container, preferably in a single layer so that the icing doesn't get damaged. Keep the container in a cool place.
Can I freeze these iced biscuits?
You can freeze the biscuit dough once it has been made. Wrap in cling film and place in a freezer safe container in the freezer for up to 3 months. Defrost overnight in the fridge and bake as per the instructions.
You can also freeze the baked cookies - before they are iced. I prefer the results from freezing the dough though.
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If you are looking for other things to do with the kids over the Easter holidays try making Easter baskets together (try this tutorial too) or snugging up and watching an Easter themed film. You could also try making these vegan Chocolate Easter Nests too. Yum!
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Maureen says
These look so good! My son loves sugar cookies so I can’t wait to try this with him for a little Easter treat. I hope your week is going well so far and happy Wednesday!
Maureen | http://www.littlemisscasual.com
Alina Davies says
Thank you! I hope you like them, they are fun to make!