You don’t have to be vegan to enjoy these delicious shortbread biscuits from bakedbyclo.com.
Made with good-quality plant-based butter or margarine, they have the same rich, buttery flavour and melt-in-the-mouth texture you’d expect from classic shortbread.
The number of biscuits you make will depend on the size and shape of your cookie cutter. Once baked, they’ll keep for several days stored in an airtight tin.
VEGAN SCOTTISH SHORTBREAD
Makes 15-20
INGREDIENTS:
100 g caster sugar
200 g vegan butter or margarine
1 teaspoon Vanilla extract
280 g plain flour
2 tablespoons Cornflour
2 tablespoons Caster sugar, to sprinkle on top
METHOD:
Preheat oven to 180°C (or 160°C if using a fan oven) and line a tray with baking paper.
Cream together the sugar, margarine and vanilla extract.
Add in the flour and the cornflour. Mix until it starts to stick together then use your hands to press it into a dough. Cover the dough then refrigerate it for 30 minutes.
Lightly knead the chilled dough to get any cracks out then gently roll it out to about 1 cm (½ in ) thick on a floured surface. Cut into fingers or use a cookie cutter for shapes, then carefully transfer them onto your baking tray. Dock the shapes with a fork if desired.
Bake for 20-25 minutes (this will depend on the size of your shortbread so keep an eye on them) until firm at the edges. The shortbread should still be mostly pale in colour and will be slightly soft in the middle- it will firm up as it cools.
Sprinkle the extra sugar on top and allow the biscuits to cool completely before attempting to remove them from the tray. Enjoy!
