Club Recipes - Sweets

 

Vegan Shortbread

Recipe By BBC Goodfood

 

• Preparation time: 20 mins
• Cooking time: 20 mins
• Serves:  12-14 cookies

 

Ingredients:

250g plain flour, plus extra for dusting
75g caster sugar, plus 1 tbsp
½ tbsp cornflour
1 tsp vanilla extract
160ml light olive oil

1. Whizz the flour, sugar, a pinch of salt and the cornflour in a food processor to sieve and mix briefly.
   
   
2. Add the vanilla and drizzle in the olive oil, pulsing the food processor blades until you get a soft, golden dough.
   
   
3. Wrap and chill for 30 mins to rest.
   
   
4. Heat the oven to 180C/160C fan/gas 4, and line a baking sheet with parchment or a baking mat.
   
   
5. 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.
   
   
6. 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.
   
   
7. Sprinkle the 1 tbsp sugar over the biscuits and bake for 15-20 mins until golden brown.
   
   
8. Leave to cool for a few mins to firm up on the tray.
   
   
9. Transfer to a cooling rack to cool completely.
   
   
10. Add 2-4 mins to the cooking time if baking from frozen.