Christmas wouldn’t be complete without biscuits. If you or your loved ones follow a vegan diet or have an allergy, you don’t have to miss out when the family dives into the biscuit tin this year.
Filled with festive parties and family gatherings, Christmas time is filled with sweet treats. These Cinnamon Swirl Biscuits are one of the many things you can make this year so that no one has to feel left out. It is a sugar biscuit base swirled with cinnamon and brown sugar, the perfect vegan biscuit!
The recipe is very simple and the only preparation required is making the flaxseed egg. This is just 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water and then leave it to thicken for 15-20 minutes. One thing to mention is that the cinnamon sugar filling does look like a lot but do use it all. It will still roll up and will make sure that you have the perfect tight pin wheel effect with no gaps.
The recipe makes around 16-18 biscuits but you don’t need to cook them all at once. I have stored half of the dough in the fridge and cooked the rest. The wrapped up dough is in greaseproof paper ready to freeze later.
The dough will last in the fridge for around five days. My preferred method to store them is to slice the biscuits and lay them on a tray, flash freeze them for around an hour before placing in a container. Store this in the freezer and then when you want a biscuit they are ready to go, just make sure to add 3-4 minutes to the baking time.
Even if you are not vegan, I am sure that you will love these biscuits too.
🛒 Ingredients 🛒
▪️250g plain flour
▪️1/2 tsp salt
▪️115g vegan butter
▪️100g golden caster sugar
▪️1 flax egg
▪️1 tsp vanilla extract
For the filling:
▪️5 tbsp soft brown sugar
▪️1 1/2 tsp ground cinnamon
👩🍳 Method 👨🍳
- In a bowl cream together the vegan butter and the sugar until light and creamy. I used my stand mixer for this and whisked for 3 minutes as you want it really light.
- Next add in your thickened flaxseed egg and vanilla extract and whisk that in. If you don’t know what a flaxseed egg is, go up and read how to make it above!
- Add the flour and salt in to the mixture in stages continuing to whisk. You don’t want to over mix it but at the same time you do need to roll it out and handle it so bear that in mind. If your mix is too sticky to handle you may need to add a bit more flour, this is likely down to the consistency of your flaxseed egg but isn’t a problem.
- Form the dough into a ball and flour the surface that you plan to roll it out on. Don’t refrigerate the dough before you roll it out as this may cause it to crack.
- Roll the dough out to around 1/2 an inch thick in a rectangle, mine was roughly 12 inches x 8 inches. Be careful not to roll your dough to thin here, if you do you won’t be able to handle it and the filling may come through.
- In a bowl, mix together your cinnamon and sugar for the filling. Sprinkle over the surface of the rectangle, making sure you use all the filling and it is evenly coated.
- From the short end, roll your rectangle of dough up to create a log shape.
- Place the biscuit log on a tray lined with greaseproof and put in the freezer for 20 minutes. Preheat your oven to 180°C.
- After 20 minutes, take your biscuit log out of the freezer and slice into 1/2 inch thick slices.
- Lay on a sheet lined with greaseproof, leaving space between them and bake for 12-14 minutes.
- Leave to cool and enjoy.