Vegan shortbread

Method

1. 1

   Whizz the flour, sugar, a pinch of salt and the 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. Add ½-1 tbsp cold water if the mixture is a little dry. Wrap and chill for 30 mins to rest.

2. 2

   Heat the oven to 180C/160C fan/gas 4. 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 transferred to a box when solid. Will keep for up to three months.

3. 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.

Nutrition

calories

72 calories

fatContent

3 grams fat

fiberContent

0.3 grams fiber

sugarContent

3 grams sugar

sodiumContent

0.01 milligram of sodium

proteinContent

1 grams protein

carbohydrateContent

10 grams carbohydrates

saturatedFatContent

0.5 grams saturated fat

Indicative values from the source, for the original recipe.

Reviews