Vegan Shortbread Recipe

It's been quite a while since I've baked shortbread so thought I'll test out my new cutters with an old recipe :) 

I'm allergic to dairy so I used vegetable spread instead of butter, so the recipe below is suitable for vegans and non-vegans!

180g of plain flour
125g of butter / vegetable spread for vegans
55g of caster sugar

How To Make
Cream the butter and sugar together until smooth. Add the flour and stir in but try not to overwork the dough as it prevents it from having the shortbread texture.
Roll the dough into a ball with your hands.
Place onto a lightly floured surface and roll to a 1cm thickness.
Cut into fingers or use biscuit cutters for different shapes and sizes. Sprinkle some extra caster sugar on top and place the shortbread on to a lined baking tray.
Chill in the fridge for 20 minutes. 
Set oven to 190 degrees / gas mark 5.
Remove shortbread from the fridge and bake in the oven for 15-20minutes or until a light golden-brown.

Stack them or decorate with a thin ribbon  or eat them as they are :)


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