Vegan Lemon & Ginger Swirl Biscuits

I really enjoy baking, but I rarely make biscuits. It’s not that they’re difficult to make or anything like that. I just think that there are so many nice ones available in the shops that it’s easier to buy them. Plus, you can’t really make them in small batches. I know what I’m like when there’s an open pack of biscuits lying around…

Fortunately I work in an office where my colleagues are more than happy to help me out when I get my bake on! As I’ve mentioned before I work in a building with a lot of vegetarians and vegans. I quite like the the challenge of baking without using eggs or dairy ingredients. Though it’s fair to say that I’ve had my fair share of “misses” when it comes to trying out new recipes.

However, when it comes to vegan biscuits these Lemon & Ginger Swirls turned out to be a big hit! Indeed, one of my colleagues hid a little stash of them by their desk as they didn’t want to miss out on a second (or third!) helping.

Admittedly making vegan biscuits isn’t all that different to normal biscuits. I use a vegan block margarine, instead of butter, which gives a decent texture. Though as the buttery flavour is often lacking you do need to put in a bit more effort on that front. I’ve made these separately as ginger and lemon biscuits in the past and they are pretty darn good. It was only after I saw some swirled biscuits online that I decided to bring the two together!

Making the swirl wasn’t easy, as the dough is quite short and breaks apart as you roll it up. A bit of perseverance is all that’s needed – along with a well timed squeeze here and there – to hold it all together. Yes, these don’t have that professional baker finish, but I think their homemade nature adds a little bit more charm,

Beauty is also only skin deep. One thing I have learnt from my vegan friends over the years is that flavour is often where a lot of vegan food goes wrong. Either things taste a bit weird or the flavour just isn’t there. That’s one thing that can’t be said about these vegan biscuits. You get the lovely warmth of ginger throughout, perfect with the sweet lemon flavour from the icing.

If you’re thinking a bit more about what you eat this Veganuary then why not give these a go. They taste every bit as good as they look!

Vegan Lemon & Ginger Swirl Biscuits

Prep Time15 mins
Cook Time15 mins
Resting Time1 hr 30 mins
Total Time2 hrs
Course: Baking, Biscuits, Sweets
Cuisine: Baking, Biscuits, Sweets
Servings: 20 Biscuits
Calories: 99kcal


For the Ginger Biscuit Mix

  • 100 g Vegan Margarine
  • 50 g Caster Sugar
  • 150 g Plain Flour
  • 2 tsp Ground Ginger
  • Orange Food Colouring optional

For the Lemon Biscuit Mix

  • 100 g Vegan Margarine
  • 50 g Caster Sugar
  • 150 g Plain Flour
  • 2 Lemons zest only
  • Yellow Food Colouring optional

For the Lemon Icing

  • 150 g Icing Sugar
  • 1 tbsp Lemon Juice


  • Note: I find it best to make the two flavoured biscuit doughs separately. The process is the same for both, so I have only written one set of instructions below.
  • Put the vegan margarine and caster sugar in a bowl and beat together with an electric mixer until smooth and fully combined.
  • Sift in the flour then add the flavouring and food colouring (if using). Mix into the creamed sugar and butter at a low speed until it starts to come together as a dough. Use your hands to bring the last bits of dough together.
  • Wrap the dough in cling film, then chill in the fridge for an hour.
  • Lightly dust your work surface with flour. Roll each ball of dough out until it’s about the thickness of a pound coin. You want it to form a rectangular shape, about two-thirds as wide as it is long.
  • Place on of the rectangles of dough on top of the other and roll from the long edge to form a sausage shape. This is quite a crumbly dough, so will likely break apart as you roll it up. It doesn’t need to be perfect – just try to ensure you end up with a fairly uniform sausage of dough when you’re done.
  • Wrap the dough in cling film and return to the fridge for another 30 minutes to chill.
  • Pre-heat the oven to 140°C whilst the dough is chilling.
  • Line two baking sheet with greaseproof paper.
  • When chilled, slice the dough into discs of around 3-5mm in thickness. Then place onto the baking sheets, leaving a 2cm gap between each of them.
  • Bake in the oven for 14-16 minutes, until just starting to turn golden on the edges.
  • Remove from the oven and allow to cool for a few minutes, before transferring to a wire rack to cool completely.
  • Once cooled you can add the icing.
  • To make the icing sift the icing sugar into a bowl, then add the lemon juice. Stir until the sugar has dissolved into the liquid and it has a thick consistency that can just about be poured.
  • How you add the icing is up to you. For these I spread around 1 tsp of icing onto one side of each biscuit, then allowed them to dry. You could be a bit more artistic if the mood takes you.
  • Once decorated these will keep in an airtight container for a few days.


Estimated Values per Serving
of which Saturates3g
of which Sugars8g
Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.

Scott Silverthorn

Hi, I’m Scott. I love cooking food and I love eating it - both useful credentials for writing a food blog! I get a lot of joy from sharing my passion with my friends and family, so here's hoping you enjoy it too.

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