Sometimes – sometimes I repeat – I like to go a bit fancy with my baking. But still, I’m not a star baker, never will be, I’m just a mum with limited free time, so I like to keep things simple and get things done quickly. I’m sure I’m not the only one. I can’t bake big cakes with beautiful icing and decorating them – although I managed to bake my own wedding cake with the help of my mother-in-law – but sometimes, simple things and a little bit of creativity goes a long way. I’m good at baking simple and quick things, like cookies and biscuits. Adding a little bit of extra flavour, swapping a few ingredients for others always works out safely well.
This time, I made lemon and vanilla biscuits, simply using my favourite vegan biscuit recipe and adding some extra flavouring. Still super simple. Adding some icing to it and edible flower petals (gifted by Polly’s Petals) made them look super fancy, instantly. And that means, literally just sprinkling a few edible petals over them – but what an effect! They are also fantastic as 100% biodegradable wedding confetti, can make tea with them or use them for home made bath bombs.
Lemon and vanilla makes a good match, as long as none of them are too overwhelming. Hence, I only used fresh lemon zest and juice and no concentrate. I didn’t add any flavours to the icing – I just find the flavoured icing sugar too much.
Hope you like it! Enjoy.
Super easy, and with some added icing they are a real show stopper!
- 250 g vegan margarine room temperature
- 350 g plain flour
- 160 g white caster sugar
- 1 tbsp vanilla extract
- 1 zest of a lemon
- 2 tbsp fresh lemon juice
Preheat oven to 175 Celsius. Line a baking tray with baking paper. Combine all ingredients in a mixing bowl.
Lightly dust a clean surface with flour and roll the dough out with a rolling pin and cut the biscuits out with a cookie cutter. Bake them for 10-13 minutes. For my biscuits, it took 12 minutes. I like them slightly golden brown on the edges.
If you use icing, you can make it at home just by combining icing sugar with some water and adding a splash of lemon juice to the mixture. I also used edible flower petals for decorating.