Delightful Vegan Easter Biscuits: A Simple & Delicious West Country Tradition (Dairy-Free Recipe)
Discover the joy of baking these exquisite Vegan Easter Biscuits – a delightful plant-based rendition of the beloved traditional West Country treat. These crisp, lightly spiced cookies, dotted with sweet currants and brightened with a hint of lemon, are not only irresistibly moreish but also incredibly quick and easy to prepare.
Easter, for many, is a time of renewal, spring blooms, and, of course, delicious food. While hot cross buns and chocolate eggs often steal the spotlight, there’s a rich tapestry of traditional treats waiting to be explored. On this blog, my collection of Easter recipes has been modest, typically revolving around the classics. However, that’s all about to change as we delve into the wonderful world of Easter baking, starting with a true gem from the West Country of England.
These Vegan Easter Biscuits are my plant-based take on a cherished tradition. Historically, these spiced, fruit-studded biscuits were given to guests on Easter Sunday, symbolizing hospitality and celebration. The original recipe, like many traditional bakes, relies on eggs, butter, and milk. But fear not! I’ve meticulously re-worked Mary Berry’s classic recipe to create a version that is completely vegan, dairy-free, and egg-free, yet loses absolutely none of its delicious charm and crisp texture.
What makes these vegan Easter cookies even more appealing is their incredible ease and speed of preparation. Unlike many cookie doughs that demand chilling, this recipe allows you to go from mixing bowl to baked perfection in under half an hour. Imagine fresh, warm, lightly spiced biscuits ready to enjoy with your Easter tea or coffee in no time – it’s baking magic!
