Shortbread
Author: Sheraden Robins
Prep time:
Cook time:
Total time:
Serves: 12
- 180g gluten free flour
- 60g castor sugar (plus extra to sprinkle on top of biscuits)
- 125g vegan margarine
- ½ tsp vanilla extract
- Heat oven to 190°C (375°F).
- Using a mix master or hand mixer, beat sugar and vegan margarine together until smooth.
- Add flour and mix until well combined.
- Using floured hands roll mixture into a large ball.
- Place ball of mixture on a floured surface and roll out until it is about 1cm thick
- Use cookie cutters to make shapes or cut into fingers and place on a baking tray covered with baking paper.
- Sprinkle with castor sugar and place in the fridge for 15-20 minutes.
- Bake for 15-20 minutes and remove from oven.
- Cool and either decorate further with icing or grab a shortbread and a cold glass of almond milk and enjoy.
Recipe by my vegan plate at https://www.myveganplate.com/shortbread/
3.2.2925