Lemon Biscuits

Preparation: 40 mins
Baking: 10 mins
For 2 sheets



    • 180 g all-purpose flour
    • 100 g margarine
    • 40 g icing sugar
    • 2 tsp rapeseed oil
    • 2 tsp soy milk
    • 1/2 tsp baking powder
    • 2 pinches vanilla
    • 1 pinch salt
    • Abrasion of half a lemon


    • 30 g icing sugar
    • 1 tbsp juice of a lemon


    • Sieve the flour and icing sugar into a large bowl. Add baking powder, lemon dust and salt and mix. Place rapeseed oil, soy milk and vanilla in a bowl. Then spread the margarine in flakes over the flour. Knead to a smooth dough with your hands.
    • Then put the dough in the fridge for 20 minutes. Preheat the oven to 180°C. Line a baking tray with baking paper.
    • Roll out the dough on a floured surface about 5 mm thick. Cut out the desired forms and place them on the baking tray.
    • Bake the biscuits for 10 minutes at 180°C on the middle shelf. Remove from baking tray and allow to cool completely.
    • Mix lemon juice and icing sugar with a whisk in a bowl to form a glaze. Brush the icing onto the cooled cookies with a brush. Decorate as desired with other ingredients such as sugar sprinkles, chopped nuts or flowers.

About this recipe

A simple basic dough for vegan butter cookies with fresh lemon icing. The dough is not only perfect for Christmas cookie cutters.