Vegan shortbreads

Nutrition and extra info

  • dough only
  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan
  • Nutrition: Per serving (14)

  • kcal176
  • fat9g
  • saturates1g
  • carbs21g
  • sugars7g
  • fibre1g
  • protein2g
  • salt0.03g
  • Ingredients
  • Method
  • 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

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • Method

    1. 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. 

    2. 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. 

    3. 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. 

    Source: Read Full Article