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    You are at:Home»Dairy-Free Recipes»Bread»Vegan Orange Tea Biscuits

    Vegan Orange Tea Biscuits

    6
    By Alisa Fleming on December 13, 2016 Bread, Dairy Free Desserts, Dairy-Free Recipes

    These orange tea biscuits come together easily and are the perfect addition to your afternoon tea or coffee break. Each bite is enriched with orange zest and the light glaze of orange juice provides an extra touch of citrus. Overall, they’re just lightly sweet, and perfect for pairing with sweet orange marmalade.

    Vegan Orange Tea Biscuits - these simple and zesty biscuits are the perfect accompaniment to afternoon tea!

    This recipe for orange tea biscuits was originally shared with us by a reader over ten years ago! Unfortunately, I couldn’t locate his/her name in my emails to give credit.

    Special Diet Notes: Orange Tea Biscuits

    By ingredients, this recipe is dairy-free, egg-free, nut-free, peanut-free, soy-free, vegetarian, and vegan.

    Vegan Orange Tea Biscuits
     
    Print
    Prep time
    20 mins
    Cook time
    12 mins
    Total time
    32 mins
     
    Author: Contributor
    Serves: 30 to 36 small tea biscuits
    Ingredients
    • 2 cups all-purpose flour
    • 2 tablespoon sugar
    • 4 teaspoons baking powder
    • ½ teaspoon salt
    • 3 tablespoons non-hydrogenated shortening (such as Spectrum or Nutiva)
    • Zest of 1 orange
    • ¾ cup plain dairy-free milk beverage
    • Orange juice, for brushing.
    Instructions
    1. Preheat your oven to 425ºF and line a baking sheet with parchment paper or a silicone baking mat.
    2. Whisk the flour, sugar, baking powder, and salt together in a medium bowl. Whisk in the shortening until coarse meal forms.
    3. Stir in the zest. Stir in the milk beverage until the dough comes togeteher.
    4. Bring the dough together and pat it to about ½-inch thickness on a floured surface. Cut with a small cookie or biscuit cutter, and place on the prepared baking sheet.
    5. Bring the scraps together, and repeat the step above until the dough is used up.
    6. Brush the tops of the unbaked biscuits with orange juice.
    7. Bake for about 10 to 12 minutes, or until lightly browned.
    3.5.3226
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    6 Comments

    1. Karen C on March 31, 2019 5:41 am

      Can I use vegan butter instead of shortening? I am dying to make these…

      Reply
      • Alisa Fleming on March 31, 2019 9:13 am

        That will probably work.

        Reply
    2. Nayla on March 15, 2017 8:17 am

      Yummm I can’t wait to make these! I’m inviting a friend over for tea and they would be great to serve. I just wanted to ask about why step number 7 is done- is it to create a texture on the top surface of the cookies? Thank you!

      Reply
      • Alisa Fleming on March 15, 2017 8:41 am

        Thank you Nayla! I actually wrote step 6 to replace step 7, but forgot to delete step 7! It’s edited now 🙂

        Reply
    3. SUNNY on December 18, 2013 11:26 pm

      can i replace oat milk with toned milk

      Reply
      • Alisa Fleming on December 19, 2013 7:41 am

        If you are okay with dairy, then that should work fine in the recipe.

        Reply

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