VEGAN SHORTBREAD
Make our vegan shortbread with olive oil for a buttery flavour and cornflour to get the crumbliness of traditional versions. They taste great with nut butter
Provided by Anna Glover
Categories Afternoon tea, Treat
Time 40m
Yield Makes 12-14
Number Of Ingredients 5
Steps:
- Whizz the flour, sugar, a pinch of salt and the cornflour in a food processor to sieve and mix briefly, then add the vanilla and drizzle in the olive oil, pulsing the food processor blades until you get a soft, golden dough. Wrap and chill for 30 mins to rest.
- Heat the oven to 180C/160C fan/gas 4, and line a baking sheet with parchment or a baking mat. Roll the dough out on a lightly floured work surface to a 5mm thickness and use a round or fluted cutter, about 6cm diameter, to cut out shortbread rounds. Use a small palette knife to transfer to the baking sheet. Can be frozen on the baking tray, then transfered to a box when solid. Will keep for up to three months.
- Sprinkle the 1 tbsp sugar over the biscuits and bake for 15-20 mins until golden brown. Leave to cool for a few mins to firm up on the tray, then transfer to a cooling rack to cool completely. Add 2-4 mins to the cooking time if baking from frozen.
Nutrition Facts : Calories 176 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
VEGAN SHORTBREAD
I know shortbread is easily made vegan but for those who are worried about how vegan margarine will compete with butter - worry no more. This recipe I used made very buttery, not too sweet traditional shortbread.
Provided by gorillavegetarian
Categories Dessert
Time 35m
Yield 20-30 fingers
Number Of Ingredients 3
Steps:
- Pre-heat oven to 300°F.
- Cream together margarine and sugar.
- Add sifted flour 1/4 cup at a time.
- Use hands to mix into a soft, smooth dough.
- With hands press into a 1-2cm thick rectangle and use sharp knife to cut into fingers.
- Use fork to make pretty shortbread holes.
- Place in oven for 25 minutes.
- Let cool on tray for 5 minutes.
- EXTRA NOTES:.
- This shortbread is not overly sweet - feel free to add another loosely packed TBS or 2 of brown sugar to the mix. Feel free to sprinkle granulated sugar on top before baking. Also depending on your oven cookies can be ready after only 15-20 minutes or can be cooked for up to 50 minutes (for extra crunch and with a very golden bottom). Keep an eye on shortbread for your preference.
Nutrition Facts : Calories 69.1, Fat 0.1, Sodium 2.4, Carbohydrate 15.5, Fiber 0.4, Sugar 5.3, Protein 1.4
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