Easter Biscuits


  • 4-5 teaspoons almond milk
  • 180g oat flour
  • pinch of salt
  • 1 flax egg
  • 80g coconut sugar
  • 1/2 teaspoon baking powder
  • 1/2 cup of raisins
  • 100g vegan butter


  1. First, preheat the oven to 180C°

  2. In a small bowl prepare the flax egg as explained above

  3. In a medium mixing bowl, stir together the flour, salt, baking powder and raisins

  4. Using an electric hand whisk, in a large mixing bowl, cream the vegan butter and milk and sugar together until light and fluffy

  5. Stir the flax egg into the butter and sugar

  6. Put in the flour and other dry ingredients and mix well with your fingers until you have a dough

  7. Lightly knead the dough on a lightly floured work surface

  8. Roll the dough out with a rolling pin

  9. Cut out rounds of the dough using a circular fluted cookie cutter

  10. Transfer them onto two greased and lined baking trays

  11. Prick the surface of each round a couple of times with a skewer

  12. Bake the biscuits for 15-20 minutes, swapping the trays around after 10 minutes, until golden brown

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