Strawberry, Lemon and Black Pepper Biscuits Recipe

The girls and I love making these delightful biscuits filled with a rich strawberry jam.  Perfect for sharing over a morning tea.  The mixture makes either 30 biscuits as a single layer, or 15 sandwiched biscuits.  You will need a circular cutter, and other smaller sizes if you want to make sandwiched biscuits with cut-outs.

Strawberry, Lemon and Black Pepper Biscuits


For the biscuits:

100g Tomor or other hard vegan margarine or butter
50g caster sugar
1 lemon, zest and half the juice
100g plain flour
1 tsp cracked black pepper
2 tsp freeze dried strawberry powder
50g ground almonds
Pinch of salt

For the jam:

4 tbsp icing sugar plus extra for dusting
3 tbsp freeze dried strawberry powder
3 tbsp water


1. Pre-heat the oven to 180C.  Grease and line two baking sheets.

2. Cream the margarine and sugar together.

3. Add all the remaining biscuit ingredients and mix till thoroughly combined.

4. Place the mixture in the fridge to chill for 20 minutes.

5. Lightly dust a work surface and rolling pin with icing sugar.

6. Carefully roll out half of the dough to approximately 3mm, then use a round cutter to cut out circles of dough.

7. Place the circles on to the first baking sheet, leaving gaps in between.

8. Roll out the second half of the dough, cut out circles and use a smaller cutter to carefully cut out the centre, leaving a ring.

9. Place these circles on the second baking sheet, leaving gaps in between.

10. Bake for 13-15 minutes until lightly golden.

11. To make the jam, simply mix all ingredients together.  (No need to heat.)

12. To assemble the biscuits, place a little jam in the centre of the base biscuit, and carefully sit the ring on top.  Biscuit will keep for a few days in an air tight container.

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©The Vegetarian Society 2015
Recipe c/o the Vegetarian Society’s Cookery School

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