Jammy Heart Shortbread | Vegan

These Jammy Heart Shortbread biscuits make the perfect valentines gift with kitchen cupboard staples. They're wonderfully buttery and soft, and free from dairy, eggs, peanuts and tree nuts. 

Equipment you will need:

• Large mixing bowl or stand mixer with flat beater attachment
• Metal sieve
• Container with lid (e.g. tupperware)
• Baking tray
• Rolling pin
• Cookie cutter

Which vegan butter to use?

My favourite vegan/dairy-free butter is Flora Plant Based Block Butter Alternative (salted or unsalted).

Total time: 1 Hour 15 Minutes
Yield: Approx. 18 Biscuits
Ingredients

• 120g Plain Flour
• 50g Caster Sugar
• 115g Dairy Free Butter
• Dash of Vanilla Extract
• 3tbsp Jam

Cooking Directions

1. Sift together the flour and caster sugar together in a large mixing bowl or stand mixer bowl.
2. Break the butter into small chunks and add to mixture, along with the vanilla extract. 
3. Mix in with your finger tips until the mixture resembles breadcrumbs, continue mixing until it forms a dough. If using a stand mixer, use the flat beater and mix on speed 2 until combined. 
4. Transfer the dough to a container with a lid, then place in the fridge for 1 hour to chill the dough.
5. Preheat your oven to 180˚ celsius, and line a baking tray with non stick silicone baking sheets or greaseproof paper.
6. Flour a clean surface, then roll out the dough using a floured rolling pin until ¾cm thick.
7. Cut the dough out using cookie cutters, then transfer to the baking tray.
8. Use the end of a spoon or your fingers, press a heart shape into the dough. It should just be an indent, not all the way through the dough.
9. Spoon or pipe the jam into the heart shape indent.
10. Bake for 10 minutes on the middle rack until the biscuits are turning golden.
11. Leave on the tray for 10 minutes before transferring to a cooling rack.
12. Dust with icing sugar and enjoy.

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