Healthy Festive Biscuits

These ‘Festive Biscuits’ pack in all the ingredients you would expect of a Festive Christmassy treat! These little treats are a healthy Festive choice as they are Saturated Fat-free as well as being Vegan friendly. Decorate and Enjoy them as you wish! 

Festive Biscuits

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Every Christmas and the weeks leading up to Christmas require some sort of ‘Festive Biscuits’ right!?

There’s quite a choice of sweet treats when it comes to the Festive season and focusing on biscuits in particular can be very Festive including Spiced Biscuits/Cookies, Gingerbread, Shortbread, Sugar Cookies, Biscotti and my favourite Lebkuchen (German Molasses-Ginger Cookies). But this year, I have gone fully Vegan, so all of these Cookies have so far been a no-go zone for me; though, I am told they can be found in places, but I have not had this fortune yet!

So, with that being said I have created my own ‘Festive Biscuits’ which are a much healthier treat than any store-bought versions, as I wanted to make a Festive Biscuit treat that was as nutritious and healthy as possible. Thankfully, I have managed to create a ‘Festive Biscuit’ with no refined sugar and no saturated fat; instead using dates and apple puree as a binding ingredient instead of eggs and butter, and coconut sugar and a little maple syrup instead of being laden full of caster sugar.

This ‘Festive Biscuit’ is a labour of love, as I have tried on a number of occasions to make a ‘Festive Biscuit’ that was full of flavour and had a good texture, but obviously have previously failed. These Biscuits definitely have a good Festive flavour with the spices and orange juice, however, if you’re looking for a crunchy biscuit, you’ll be disappointed here as these ‘Festive Biscuits’ are soft and pillow-like as there is no saturated fat in them.

These ‘Festive Biscuits’ are easy to make by simply processing the wet ingredients to form a smooth consistency and then combing all the dry ingredients in a mixing bowl and combining the two to create a manageable dough which shouldn’t be sticky. Then wrap the dough up in some cling film and place in the fridge to chill for as long as possible (2-4 hours is ideal), as this makes the dough a lot easier to roll and cut.

Once the dough has chilled, lightly flour your countertop and roll the dough out to roughly 0.25cm (as these Biscuits do puff up) and then using your choice of cutters (I used a star, Christmas tree and a house) to create the ‘Festive Biscuit’ shapes. Then bake them for 8-12 minutes (depending on your oven and the size and thickness of your Biscuits), remove and allow to cool completely before icing. I used a simple icing using icing sugar and water to make a thick paste, along with food colouring and flavouring to create a Festive feel.

Festive Biscuits

These ‘Festive Biscuits’ are best eaten as quickly as possible…which wasn’t a problem for my OH, as I came home from work one evening and the first thing he said was ‘I feel sick – I ate all the biscuits’. I was kinda happy that he liked them so much but not happy that we were meant to share them! But in all seriousness, they are best stored in an air-tight container and eaten the same day or the following day, though, the recipe does make quite a lot so it is a good idea to share them out!

Festive Biscuits

If you like this recipe, you might like to check out some more Festive ideas:

Mincemeat Whirl Buns

Seitan Wellington

Sweet Vegan Nut Roast

Homemade Mincemeat Pies

Chocolate Orange Cream Mousse Tart

Festive Biscuits

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Festive Biscuits
Prep time
Cook time
Total time
Recipe type: Dessert, Sweet Snack
Cuisine: Biscuits, Festive, Christmas
Serves: Makes
  • 1 cup wholemeal flour
  • ½ cup plain or spelt flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp grated nutmeg
  • ¼ tsp all spice
  • ¼ tsp fine Himalayan salt
  • ¼ cup light brown or coconut sugar
  • 2 tbsp maple syrup
  • 1 cup dates, soaked and drained, reserve the liquid
  • 1 orange, juiced
  • 2 tbsp apple puree
  • 1 cup icing sugar, divided
  • water, as necessary
  • 2 tsp orange extract, divided
  • 1 tsp blue food colouring
  • 1 tsp red food colouring
  1. In a mixing bowl, combine the dry ingredients including the sugar.
  2. In a food processor, add the dates with the orange juice and process until the dates have broken down and are a smooth paste.
  3. Then add the remaining wet ingredients and combine. Then make a well in the middle of the dry ingredients, and add the wet ingredients and gently combine until a dough-like texture forms (you can briefly use a food processor), add more liquid if too dry and more flour gradually if its too wet.
  4. Wrap the dough in a ball in plastic wrap (cling film) and place in the fridge for 2-4 hours until chilled.
  5. Pre-heat the oven to 350F/180C/Gas Mark 4. Line a baking tray with parchment paper and set aside.
  6. Lightly flour your work surface and roll out the dough to approximately ¼ cm thickness. Cut out the dough using desired shapes (gingerbread men, christmas trees etc.) and repeat and re-roll the dough until it has all been used.
  7. Bake in the oven for 8-12 minutes depending on the size of your cookies (mine was 8 mintues as they're quite small).
  8. Remove from the oven and place on a cooling rack whilst you make the icing.
  9. In two separate mixing bowls or jugs, place ½ cup icing sugar, 1 tsp orange extract, 1 tsp colouring and enough water to make a thick paste (add 1 tbsp at a time). Decorate your cookies as you wish.
  10. Store in an air-tight container for up to 3 days.

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