Vegan shortbread

A piece of chocolate cake on a plate Vegan Baking Recipes
  • Preparation and cooking time
  • Prep:20 mins
  • Cook:20 mins
  • plus chilling
  • Easy
  • Makes 12-14

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

Nutrient Unit
kcal 176
fat 9g
saturates 1g
carbs 21g
sugars 7g
fibre 1g
protein 2g
salt 0.03g

Ingredients

  • 250g plain flour , plus extra for dusting
  • 75g caster sugar , plus 1 tbsp
  • ½ tbsp cornflour
  • 1 tsp vanilla extract
  • 160ml light olive oil

Method

  • STEP 1

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.

  • STEP 2

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. 

  • STEP 3

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.

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