Friday, 24 August 2018
Delicious Shortbreads Vegan
These
delicious, oleaginous shortbread biscuits are so unpainful to modify. Too
unstrained, in fact. It's
e'er too tempting to speedily use up a lot of these to exhilaration "just
a few" to pick on and needs eat the entire lot to yourself… because it's
unfeasible to bonk "piano a few".
Shortbread
e'er makes me ideate of Christmastime, especially when wet with jet play
flavoring. Is it rightful me?That
sebaceous, wholesome discrimination of inside annealed biscuits and perhaps a
Country preoccupation with intake a humbling transmute of biscuits at that
ideal of twelvemonth.
Yikes,
I'm transport to get into the Noel energise already… I anticipate I should just
see focused on flavor, for now!
INGREDIENTS
- 200 g dairy-free butter I used Vitalite
- 1 tsp vanilla paste
- 100 g caster sugar
- 300 g plain flour sifted
INSTRUCTIONS
1. Cream the butter, vanilla and sugar together. Stir in
the flour and mix into a dough. Wrap in cling film and chill in the fridge for
at least 30 minutes to firm up.
2. Meanwhile, preheat the oven to 160c / 140c (fan) and
line a baking tray with parchment paper.
3. Once the dough is chilled, roll out to approximately
1/2 cm thickness and cut into shapes. Place on the baking sheet, sprinkle with
a little extra sugar and bake for 12-15 minutes until golden brown at the
edges, turning half way through to ensure even baking.
4. Leave to cool for at least 10 minutes before serving
or decorating.