Cookies - Shortbread


Vegetarian, Vegan, Dairy-free

Meal Type
Dessert
Cuisine
Seasonal
Author
Pinterest
Serves
8
Preparation Time
10 minutes
Cooking Time
15 minutes

Ingredients

Dry Ingredients

  • 1 1/4 cup flour (all purpose)
  • 1 cup wholemeal flour/ almond meal
  • 1/4 tsp salt (iodised)

Wet Ingredients

  • 1 cup vegan butter / nuttelex
  • 1/2 cup sugar (white/ brown or half each)
  • flavour extract - vanilla or almond

Optional - flavourings

  • contents of 2 earl grey tea bags
  • OR
  • 2 Tbsp dried cranberries + 1 Tbsp candied orange peel

Instructions

Dry Ingredients

  1. Combine dry ingredients, stir well, sift if you can be bothered.

Wet Ingredients

  1. Using a beater or small food processor, cream the vegan butter and sugar together into a smooth, slightly fluffy beige paste. Add any additional flavourings/ extracts.

Dough

  1. Combine the wet and dry ingredients. Transfer to a container and refrigerate for 30 minutes or shape into a long log, wrap in reusable baking parchment and then refrigerate or freeze for much later.
  2. These cookies are best shaped and placed a little apart on a cookie sheet rather than baked in a brownie pan. We prefer to roll them into a uniform log, chill for firmness, slice around 1 cm thick and bake, but you do you.

Cookies

  1. Oven should be 180 - 190 degrees and cookies bake for 12 - 15 minutes.
  2. Cookies firm up on their baking tray as they cool, early removal can risk them falling apart on you.

Notes

  • if you want your cookies to have a marzipan edge you can use almond meal, depending on how much you like it you can choose almond extract instead of vanilla or split the difference.
  • if using tea, mix it into the dry ingredients.
  • if using dried fruit, combine with half the sugar (white or raw) and pulse to a small dice/ crumble before proceeding.
  • These cookies are the soft buttery shortbread. if you want the dry powdery ones that creep into your lungs and choke you, ask your maternal unit to find you an old school recipe.