Vegan Shortbread
photo by Chef Joey Z.
- Ready In:
- 35mins
- Ingredients:
- 3
- Yields:
-
20 fingers
ingredients
- 236.59 ml vegan margarine
- 118.29 ml brown sugar, tightly packed
- 502.75 ml plain flour
directions
- Pre-heat oven to 300°F.
- Cream together margarine and sugar.
- Add sifted flour 1/4 cup at a time.
- Use hands to mix into a soft, smooth dough.
- With hands press into a 1-2cm thick rectangle and use sharp knife to cut into fingers.
- Use fork to make pretty shortbread holes.
- Place in oven for 25 minutes.
- Let cool on tray for 5 minutes.
-
EXTRA NOTES:
- This shortbread is not overly sweet - feel free to add another loosely packed TBS or 2 of brown sugar to the mix. Feel free to sprinkle granulated sugar on top before baking. Also depending on your oven cookies can be ready after only 15-20 minutes or can be cooked for up to 50 minutes (for extra crunch and with a very golden bottom). Keep an eye on shortbread for your preference.
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