Ingredients
The following ingredients have 4 Servings
- 275 g (2 1/4 cups) plain (all-purpose) flour
- 110 g (1/2 cup) caster sugar
- 110 g (4oz) vegetable shortening/white vegetable fat (or softened (not melted) coconut oil)
- 1/4 tsp salt
- 2-4 Tbsp cold water
- 2 Tbsp softened room temperature vegan butter/dairy free margarine
- 3 Tbsp caster sugar
- 2 tsp ground cinnamon
Instruction
- Start by mixing the flour, sugar and salt together in a bowl. Add the cold vegetable shortening or softened coconut oil and rub it in using your fingertips until it is mostly combined but there are still a few small lumps of fat.
- Gradually stir in a little bit of cold water until it comes together into a dough.
- Roll the dough out on a lightly floured surface to a rectangle about 40 x 26 cm / 16 x 10.5 in (there's no need to be too strict however). The dough should be rolled out straight away - don't refrigerate it first or it will be difficult to work with and likely to crack.
- Spread the room temperature softened vegan butter/dairy free margarine over the dough, going right up to the edges. I find it easiest to do this by hand.
- Mix together the caster sugar and cinnamon then sprinkle it evenly all over the butter. Press it into the butter gently.
- Roll the dough up tightly from one of the long edges. If it cracks at all just pinch it back together with your fingers. Use a dab of water to seal the edge of the roll.
- Use a sharp knife to slice the roll into 5 mm / 1/4 inch slices. Gently press them back into a circular shape using your fingers if the rounds are distorted at all.
- Line two baking sheets with baking parchment and place the slices on them well spaced apart.
- Pop the trays in the freezer for 20 minutes while you preheat the oven to 190C/375F/gas mark 5.
- Bake the biscuits for 10-15 minutes until golden then carefully transfer them to a wire rack to cool completely. They will crisp up as they cool.
- Once cool, store in an airtight container for up to two weeks.
