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Vegan Food: Empire Biscuit recipe

by Karris

Vegan Food: Empire Biscuit recipe

Empire biscuits are something I remember very fondly from my pre vegan days. There's something about the biscuit, jam, icing and cheeky jelly sweetie (or glace cherry) on top that when put together just *works*. I was amazed when I stumbled upon a recipe in a Facebook group* I am part of for a vegan version of my old childhood favourites - they looked just as good as I remembered and I couldn't wait to give them a go. For these beauties, you will need:

Utensils

  • Biscuit/round cookie cutter
  • Rolling pin
  • Mixing bowl
  • Mixing spoon
  • Cling film

Biscuit base

  • 85g vegan margarine spread
  • 40g icing sugar
  • 1/2 tsp vanilla essence
  • Pinch salt
  • Dessert spoon of water
  • 125g plain flour
Topping
  • As much icing as you'd like - I made mine super thick and gooey!
  • Strawberry jam for the middle
  • Jelly tots/any other small vegan sweet

Instructions

Cream 85g of vegan margarine spread in a bowl with 40g of icing sugar. Add 1/2 teaspoon of vanilla essence, a pinch of salt and a dessert spoon of water and mix until a smooth consistency. Sift in 125g plain flour and mix well. Add cling film to the top of your bowl and refrigerate for 30 mins. Remove from fridge, add some extra flour to your workspace and roll out your dough. At this stage, I added more flour than the original recipe called for, as I found my dough was still very sticky and impossible to knead. I just kept adding light dustings of flour until it was of the consistency that I could easily roll it without it sticking to the worktop or my rolling pin! Once your dough has been flattened, use your cookie/biscuit cutter to cut out perfect circles and place onto a baking tray. Place in the middle shelf of a pre heated oven at 200 for 10 mins. If your oven is powerful I would recommend maybe putting them in at 180 as I had to turn my oven down a bit half way through as they started going very brown at the edges. Once they are perfectly golden all over and are firm to the touch, take them out and let them cool. Add a generous layer of jam to the middle of two halves, then top with thick, gooey icing sugar (made using standard icing sugar and adding droplets of water until it starts to thicken) and the piece de resistance, a jelly tot in the centre.

Grab a cup of tea, sit back, eat, and enjoy!

*Thanks to Julie Herkes on the VEG Facebook group for the original recipe <3

We'd love to see your pictures if you recreate these at home – don't forget to tweet us or Instagram @thevegankind us using the hashtag #thevegankind

You can also catch us on Snapchat @TheVeganKind - come and say hi.

Love,

Karris x

Karris

Karris

— Co-Founder and Managing Director

Karris is a lifelong animal lover and passionate vegan, who co-founded TheVeganKind in 2013.

Posted in: Vegan Food

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