Vegan shortbread
By Anna Glover
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
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Prep:20 mins
Cook:20 mins
plus chilling - Easy
Nutrition per serving
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kcal 176
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fat 9g
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saturates 1g
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carbs 21g
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sugars 7g
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fibre 1g
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protein 2g
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salt 0.03g
Ingredients
- 250g plain flour, plus extra for dusting
- 75g caster sugar, plus 1 tbsp
- ½ tbsp cornflour
- 1 tsp vanilla extract
- 125ml light olive oil
Method
Whizz the flour, sugar and 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.
