Last week I modified my shortbread recipe to make them vegan. I ended up doubling the recipe so I could take them to a home school group for the kids to decorate. It worked well so I thought I’d share my vegan shortbread recipe with you.
An easy recipe and a quick batch of icing with some sprinkles, spoons and napkins and the kids were set for a sticky treat. If you don’t want to ice them then you can opt for the traditional method of sprinkling them with caster sugar before popping them into the oven.
200g dairy free butter
100g caster sugar
1/2 teaspoon vanilla essence
300g plain flour
Cream the butter, sugar and vanilla essence together.
Stir in flour and transfer the dough into a plastic bag or cling wrap and chill in the fridge for 30 minutes.
Preheat the oven to 190°C/375°F/Gas 5.
Roll the chilled dough to approx 1/2 inch/1cm thickness on a floured surface. Cut into rounds or finger shapes and place onto a parchment paper lined baking tray. (optional, sprinkle with caster sugar)
Bake for 15-20 minutes or until pale golden brown then set aside on a cooling rack to cool.