Wednesday 4 April 2018

Easy Vegan Shortbread

Being able to make these buttery, crunch and delicious Vegan Shortbread biscuits with definitely make you happy - why you ask? Because they're perfectly snack sized, and if you're anything like myself, you'll find yourself grazing on these biscuits, eating "just one more" until suddenly there's only two biscuits left (a regular occurrence for me tbh).

Easy Vegan Shortbread
Having a good shortbread recipe is a basic baker necessity, I'm actually shocked at myself that I haven't included this on my blog yet! Shortbread can be used as the base for so many cool desserts, so now that I have this recipe down you can keep your eyes peeled for some cool creations coming you way!

As you'll see in the recipe, I suggest you chill the dough in the freezer for half an hour before rolling. This is a tried-and-tested technique of mine (and many other bakers) when making cookies or biscuits. It makes the dough stiffer, less sticky and therefore much easier to work with - trust me this is not a step you want to miss out!

Easy Vegan Shortbread

So there you have it, a simple shortbread recipe with very few ingredients. Go on, give it a go and whip up a batch of these shortbread cookies for yourself! You'll thank me later ;) 

Easy Vegan Shortbread

Total time: 1 Hour 15 Minutes
Yield: Approx. 30 Biscuits
  • 240g Plain Flour
  • 100g Caster Sugar
  • Pinch of Salt
  • 225g Dairy Free Butter
  • Dash of Vanilla Extract
Cooking Directions
  1. Sift together the flour, caster sugar and salt together in a large mixing bowl.
  2. Break the butter into small chunks and dot around the mixture (see picture), along with the vanilla extract, then mix in with your finger tips until the mixture resembles breadcrumbs, continue mixing until it forms a dough.*
  3. Transfer the dough to a small bowl, then place in the freezer for 30 minutes to chill the dough.
  4. Preheat your oven to 180˚ celsius, and line a baking tray with non stick silicone baking sheets or greaseproof paper.
  5. Flour a clean surface, then roll out the dough using a floured rolling pin until 1cm thick.
  6. Cut the dough out using cookie cutters, then transfer to the baking tray.
  7. Roll out the remaining dough and continue until you have used up all the dough.
  8. Bake for 20 minutes until the biscuits are turning golden.
  9. Transfer to a cooling rack and leave to cool.
* The dough will be very sticky, so make sure you have all the ingredients and bowls you need ready to avoid disaster when your hands are covered in dough!

The breadcrumb mixture

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