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Square-shaped vegan Christmas biscuits. A tower of biscuits wrapped in a red ribbon sits in the background.

Vegan Christmas Biscuits (Festive Dairy-Free Cookies)

Chef Tripti
Vegan Christmas biscuits packed with cranberries, raisins, candied orange, cosy cinnamon, clove and ginger in every bite. Quick and easy to make. Perfect for cookie tins, gifting or a cosy afternoon tea.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Afternoon Tea, Celebration food, Snack
Cuisine English
Servings 25

Equipment

Ingredients
  

  • 300 g Plain flour
  • 200 g Vegan block butter
  • 60 g Icing sugar
  • 40 g Dried cranberries
  • 40 g Seedless raisins
  • 30 g Candied orange
  • 1 teaspoon Cinnamon powder
  • ½ teaspoon Clove powder
  • 1//4 teaspoon Ginger powder
  • Almond flakes optional

Instructions
 

  • Roughly chop the candied orange, cranberries and raisins.
  • Sieve the icing sugar into a bowl.
  • In the same bowl, add cubed, room-temperature butter and whisk until pale and fluffy.
  • Add the plain flour, spices and dry fruit and mix to combine. Transfer to the counter and knead briefly to form a dough. Now flatten the dough into a disk, cover it with parchment paper, and refrigerate for 1 hour.
  • Remove the dough from the fridge after 1 hour and let it rest on the countertop for 5-10 minutes.
  • Line the baking trays with parchment paper and set aside.
  • Sprinkle the flour onto your work surface. Place the dough on it and roll it to about 3mm thickness. Stamp out squares using your chosen cookie cutter. Transfer the cut biscuits to your lined baking trays, spacing them slightly apart. Bring the off-cuts together and re-roll and stamp out more biscuits with your cookie cutter and transfer to a baking tray. You will end up with about 25 to 30 biscuits.
  • This is optional: If you wish to decorate with flaked almonds, brush the side of the biscuit with a bit of water, then gently press the flaked almonds down.
  • Chill all of the cookies to firm up, for about 30 minutes before baking.
  • Preheat the oven to 140 °C and bake for 18-20 minutes, or until pale golden around the edges. Turn the baking trays half way through to ensure even colouring.
  • Remove from the oven and leave to cool on a baking tray for 10 minutes, then transfer to a wire rack to cool thoroughly, before transferring into an airtight container.
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