Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH! recipe ideas

  • Exciting launches & news

  • Other things we're loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.



As Ian would say.... "YUMMO".

Henry and Ian went to Glasgow in Scotland to do a book signing at Waterstones and discovered these wonderful vegan biscuits. They decided there and then that they had to make their own recipe and share them with the world. If you like a a homemade biscuit recipe with your tea, you'll love these! The recipe is in BISH BASH BOSH! which is on sale right now! Order a copy here.



  • 240g dairy-free butter, at room temperature
  • 120g caster sugar
  • 360g plain flour, plus extra for dusting
  • 1 1⁄2 tsp vanilla extract
  • 6 tbsp raspberry jam
  • 250g icing sugar
  • 3 tbsp warm water


  1. 1.

    Preheat oven to 200°C | Line 2 baking sheets with parchment paper| Clean work surface dusted liberally with flour | Rolling pin or clean, dry wine bottle | 6.5cm round biscuit cutter | Cooling rack

    Put the dairy-free butter and caster sugar into a mixing bowl and beat together with a wooden spoon | Sift the flour into the bowl | Add 1 teaspoon of the vanilla extract and fold everything together until you have a nice soft dough

    Tip the dough on to the floured work surface and roll it out to 5mm thick | Cut out as many biscuits as you can | Collect the scraps and re-roll them to use up all the dough | Arrange on the lined baking sheets| Put the sheets in the oven and bake for 12–15 minutes, until the biscuits are turning golden in colour | Take the sheets out of the oven | Transfer the biscuits to a cooling rack and leave to cool to room temperature

    Carefully spread 1⁄2 teaspoon raspberry jam on to half the biscuits

    | Sandwich with the remaining biscuits, pressing down gently to glue them together

    Make the icing | Put the icing sugar, remaining vanilla extract and warm water into a small bowl and mix until you have a thick icing | Spread an equal amount of icing over each biscuit | Refrigerate for 10 minutes to firm up and serve


    If you would prefer to make shortbread fingers, follow the recipe for Empire Biscuits to make the dough | Roll it out to 1cm thick, then cut into fingers 7cm long and 2.5cm wide | Gather any scraps and re-roll to make more fingers | Transfer to a lined baking sheet | Gently prick each finger with a fork for decoration and sprinkle with a little caster sugar

    Put the baking sheet in the oven for 15–20 minutes, until the shortbread fingers are light golden brown | Remove from the oven and transfer to a cooling rack | Leave to cool before serving