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Plant-based cookies


150g of vegan margarine
75g of golden caster sugar
225g of plain flour, plus extra for dusting

For rose & pistachio biscuits
½ tsp of rosewater
50g of pistachios, finely chopped

For chocolate biscuits
100g of vegan chocolate chips

For citrus biscuits
½ unwaxed orange, zested and juiced
½ unwaxed lemon, zested and juiced
½ unwaxed lime, zested and juiced

For the icing
100g of icing sugar, sifted
1 tbsp of citrus juice (or water), plus 1 tsp


Using an electric whisk, cream together the vegan margarine and sugar until well combined, around 2 mins. Mix in the flour along with 1 tbsp of water and your chosen flavourings (rose & pistachio, chocolate or citrus), then bring together into a disc using your hands. Cover and put in the fridge to chill for 30 mins. Will keep chilled for a day.

Line a large baking sheet with baking parchment and preheat the oven to 180C/160C fan/gas 4. When ready to roll out, lightly dust a clean work surface with flour. Roll out the biscuit dough to around 1cm thick and use a cutter of your choice (we used a 4-5cm round cutter) to stamp out 12-16 biscuits. Arrange the biscuits on the lined baking sheet, well spaced apart, and bake for 12-15 mins until golden. Leave them on the baking sheet until they’re cool to the touch, then transfer them to a wire rack to cool completely.

For the icing, mix together the icing sugar and 1 tbsp and 1 tsp of citrus juice or water. Drizzle the icing over the cooled biscuits and leave to set. Will keep in an airtight container for three days.