vegan lemon biscuits

Vegan Easter Biscuits

15 Mins     10 Mins     Easy     5

These biscuits are light and lemony, with a shortbread like texture. They are perfect for making iced biscuits like these cute bunnies for Easter.

Makes about 20



  • 150g vegan margarine
  • 100g caster sugar
  • 1 tsp vanilla extract
  • Grated zest of 1 lemon
  • 200g plain flour
  • 100g corn flour
  • 1 tsp baking powder


  • juice of 1/2 a lemon
  • 75g-100g icing sugar, sifted


  • Line 2 baking trays. Preheat the oven to 170C/340F fan.
  • In a large bowl, beat the margarine and sugar together until fully combined. Then mix in the vanilla extract and lemon zest.
  • Mix in the flour, corn flour and baking powder with a spoon or your hands until the mix comes together into a dough. Wrap up the dough and place in the fridge for 1 hour.
  • Dust the surface with flour. Divide the dough in half to make it easier to roll. Gently roll out the dough until it’s 5mm thick, turning it regularly to check it hasn’t stuck to the surface. Using shaped cutters, cut out shapes and place onto the lined trays. Use a palette knife to help lift the dough from the surface if it has stuck. Continue to cut and reroll the dough until it’s all used up.
  • Bake for 10-12 minutes, or until the biscuits just start to brown around the edges. Leave on the trays to cool.
  • Mix up a thick icing to pipe around the edges of the biscuits by combining the icing sugar and some of the lemon juice. Then add more lemon juice to thin the icing to cover the whole biscuit.
Store in an airtight container for up to 5 days, or freeze for up to 2 months (layer parchment between to stop them from freezing together).

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