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Friday, 18 September 2020

Food | How To Make Vegan Shortbread

Vegan Shortbread

The vegan recipes are back. If you follow me on Instagram, you would of seen that throughout lockdown I experimented with baking a lot more, especially within vegan recipes. Vegan shortbread turned out to be one of my favourites and also one of the easiest to make. So let's run you through how to make this mouth watering, delicious shortbread for you to have with your beverage of choice.

Vegan Shortbread
Vegan Shortbread
Vegan Shortbread

Ingredients:

  • 250g dairy-free spread (Pure is what I used as it's easier to mix with)
  • 130g caster sugar or normal sugar will do
  • 1 tsp vanilla extract
  • Pinch of salt
  • 375g plain flour
  • 150g vegan chocolate - or any topping of choice, in this recipe I used little chunks of fudge

How to make:

  • First step to make these lush biscuits of heaven, add your dairy free spread of choice to a mixing bowl with the sugar. Mix both together with a fork or hand mixer until smooth and creamy.

  • Add in the vanilla extract and pinch of salt and mix together. Sift or throw in the flour and stir the mixture together with a wooden spoon or any spoon you've got. Once the mixture looks like a dough texture, time to get messy and use your hands to roll the dough into a ball.

  • Add in your topping of choice, chop up the vegan chocolate or add in the fudge, or you could even use glacier cherries. Knead them into the dough so that the toppings are spread around the dough well enough.

  • Time to wrap it up. Get yourself some cling film and wrap the dough up, but if you want the dough to set quicker, cut the dough into sections or in half and wrap up separately. Then set in the fridge for at least an hour until its firm enough to roll out and handle. 

  • Once the dough is cool, preheat the oven to 160 degrees or Gas mark 6, add some grease proof paper to a baking tray or two.

  • Roll the dough out onto a floured surface, depending on the thickness you would like, I didn't measure them, but for reference when you cut them with a sharp knife, 1cm thickness by 6cm length of each square shortbread.

  • Be careful putting the shortbread squares onto the baking tray as they can be rather soft and floppy. Once you've got all the dough cut up into squares - make sure you use the parts you've cut off and either make them into small squares or cookie shapes so you don't waste any mixture.

  • Bake in the oven for 12-14 minutes - depending on how good your oven is, mine took a good 25 mins as I put both trays in the oven which made them cook slower, they still cooked though.

  • When they have turned slightly golden your good to take them out the oven and leave them to cool on a wire tray or a plate as I don't have a cooling rack lol.

  • Once cooled, or even slightly warm, enjoy!

  • P.s. If you want to add an extra bit of sweetness for those of you who have a sweet tooth, sprinkle caster sugar or normal sugar over the top of the shortbread after they have cooled for 5-10 minutes. These taste fab with a cup of vegan hot chocolate or any hot beverage you like.
Tag me in your creations on Instagram @isobelceline 

Vegan Shortbread
Vegan Shortbread
Vegan Shortbread

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