Vegan biscuits recipe
 These easy iced biscuits are 100% vegan and easy to to customise with different flavours – perfect for afternoon tea! Each serving provides 132 kcal, 1g protein, 26g carbohydrate (of which 19g sugars), 3g fat (of which 0.5g saturates), 0g fibre and 0.1g salt. 100g/3½oz vegan margarine50g/1¾oz golden caster sugar150g/5½oz plain flour, plus extra for dusting 100g/3½oz vegan margarine 50g/1¾oz golden caster sugar 150g/5½oz plain flour, plus extra for dusting ½ orange, zest only100g/3½oz icing sugar4 tsp freshly squeezed orange juice ½ orange, zest only 100g/3½oz icing sugar 4 tsp freshly squeezed orange juice 2 tsp ground ginger100g/3½oz icing sugar4 tsp freshly squeezed lemon juice 2 tsp ground ginger 100g/3½oz icing sugar 4 tsp freshly squeezed lemon juice ½ lemon, zest only100g/3½oz icing sugar½ tsp rosewater3½ tsp waterdried rose petals (optional) ½ lemon, zest only 100g/3½oz icing sugar ½ tsp rosewater 3½ tsp water dried rose petals (optional) Method Cream together the vegan margarine and the sugar in a mixing bowl until light and creamy. Add the orange zest, ginger or lemon zest, depending on which flavour of biscuit you are making, and stir in the flour to form a dough.Using your hands, bring the dough together into a smooth bowl and wrap in cling film. Refrigerate for 40 minutes to allow the margarine to firm up a little.Preheat the oven to 160C/140C Fan/Gas 3 and line two baking trays with baking parchment.Generously flour a clean work surface and roll out the dough to about 4mm/⅛in thickness. Using a medium cutter, cut the biscuits into rounds, gently kneading any scraps back into a ball and rolling them out again to yield more biscuits. Bake the biscuits for 12–14 minutes, or until they are just golden-brown.Slide the biscuits onto a cooling rack to cool while you make the icing.Stir together the icing sugar and orange juice; icing sugar and lemon juice; or the icing sugar, rosewater and water. Using the back of the spoon, smooth the icing over the surface of each biscuit, once cool. Sprinkle the top of the biscuits with a couple of dried rose petals, if using, and leave the icing to set before storing in an airtight tin. Cream together the vegan margarine and the sugar in a mixing bowl until light and creamy. Cream together the vegan margarine and the sugar in a mixing bowl until light and creamy. Add the orange zest, ginger or lemon zest, depending on which flavour of biscuit you are making, and stir in the flour to form a dough. Add the orange zest, ginger or lemon zest, depending on which flavour of biscuit you are making, and stir in the flour to form a dough. Using your hands, bring the dough together into a smooth bowl and wrap in cling film. Refrigerate for 40 minutes to allow the margarine to firm up a little. Using your hands, bring the dough together into a smooth bowl and wrap in cling film. Refrigerate for 40 minutes to allow the margarine to firm up a little. Preheat the oven to 160C/140C Fan/Gas 3 and line two baking trays with baking parchment. Preheat the oven to 160C/140C Fan/Gas 3 and line two baking trays with baking parchment. Generously flour a clean work surface and roll out the dough to about 4mm/⅛in thickness. Using a medium cutter, cut the biscuits into rounds, gently kneading any scraps back into a ball and rolling them out again to yield more biscuits. Generously flour a clean work surface and roll out the dough to about 4mm/⅛in thickness. Using a medium cutter, cut the biscuits into rounds, gently kneading any scraps back into a ball and rolling them out again to yield more biscuits. Bake the biscuits for 12–14 minutes, or until they are just golden-brown. Bake the biscuits for 12–14 minutes, or until they are just golden-brown. Slide the biscuits onto a cooling rack to cool while you make the icing. Slide the biscuits onto a cooling rack to cool while you make the icing. Stir together the icing sugar and orange juice; icing sugar and lemon juice; or the icing sugar, rosewater and water. Using the back of the spoon, smooth the icing over the surface of each biscuit, once cool. Stir together the icing sugar and orange juice; icing sugar and lemon juice; or the icing sugar, rosewater and water. Using the back of the spoon, smooth the icing over the surface of each biscuit, once cool. Sprinkle the top of the biscuits with a couple of dried rose petals, if using, and leave the icing to set before storing in an airtight tin. Sprinkle the top of the biscuits with a couple of dried rose petals, if using, and leave the icing to set before storing in an airtight tin.