Yessss! I did it. Vegan Easter biscuits. Easter biscuits are my absolute favourite things to eat at Easter, partly because they remind me of my hometown of Bristol. You might be thinking why are Easter biscuits from Bristol? Well the secret addition of cassia oil makes them Bristolian. See my previous blog post for a more detailed version.
I’m new to vegan baking. I thought it would be really tricky and fiddly, but actually I’ve found it so much easier and stress free. These biscuits worked well being adapted from my original recipe I even substituted the flour for rye flour so it’s a it lighter on the tummy. I use agave syrup in this version which means the biscuits don’t get as crunchy as normal. Feel free to use sugar if you prefer.
My favourite thing about this new plant based version? I can eat lots more biscuits without feeling mega guilty! Wooop.
285g White Rye flour
200g Sunflower spread
45g Agave syrup (or 140g sugar)
2tsp Baking power
1tsp Sunflower oil
10tsp Cassia oil
Method – makes 18-20 – Oven 160c
- Beat the sunflower spread, agave syrup and cassia oil together with a wooden spoon until nice and soft.
- Make the egg replacer – whisk together 2 tablespoons of water, 1 teaspoon of sunflower oil and 2 teaspoons of baking powder. It’ should go slightly thick and gloopy.
- Beat the egg replacer into the mix and then add the currants.
- Sift in the flour a little at a time and mix until it forms a ball. You will have to get your hands in at the end and knead lightly.
- Roll out on a floured work surface. Using a round biscuit cutter, cut out the biscuits and put on a greased baking tray.
- Bake in the oven for 10 – 15 minutes. They will harden slightly once cooled.