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Shortbread Vegan Recipe
These delicious, buttery shortbread biscuits are so painless to modify. Too effortless, in fact.
It's always too tempting to rapidly blow up a lot of these to bang "just a few" to nibble on and needs eat the entire lot to yourself… because it's unfeasible to bonk "upright a few".
Shortbread always makes me imagine of Christmastime, especially when wet with achromatic icing sweetener. Is it rightful me?
That oily, satisfying taste of internal tempered biscuits and perhaps a Nation preoccupation with intake a undignified become of biscuits at that example of twelvemonth.
Yikes, I'm turn to get into the Christmas animate already… I assume I should retributive meet convergent on season, for now!
INGREDIENTS
- 200 g dairy-free butter I used Vitalite
- 1 tsp vanilla paste
- 100 g caster sugar
- 300 g plain flour sifted
INSTRUCTIONS
1. Cream the butter, vanilla and sugar together. Stir in the flour and mix into a dough. Wrap in cling film and chill in the fridge for at least 30 minutes to firm up.
2. Meanwhile, preheat the oven to 160c / 140c (fan) and line a baking tray with parchment paper.
3. Once the dough is chilled, roll out to approximately 1/2 cm thickness and cut into shapes. Place on the baking sheet, sprinkle with a little extra sugar and bake for 12-15 minutes until golden brown at the edges, turning half way through to ensure even baking.
4. Leave to cool for at least 10 minutes before serving or decorating.
