Vegan Shortbread

Shortbread

Shortbread is a very traditionally English (well Scottish) food and it is a great essential biscuit so it has to feature here. Although I have never been a huge fan of shortbread, as it’s a bit plain, I use it a lot in other recipes like in my Chocolate Crunch recipe and Berry Biscuit Crumbles.

The one way that I devour an entire tray of shortbread as a biscuit is when I dip it in lemon curd. It is most divine in this form; shortbread fingers dipped into a pot of lemon curd is so scrummy, you’ll have to try it.

My Shortbread recipe has been slow to develop as I have made over 10 versions, and in all honesty, I still feel there will be a future adaption, as they don’t quite melt in your mouth. But this is my best version so far, as most previous ones went into biscuit tart cases, pies and crumbles. Now this Shortbread has a delicious crunch and is healthier being refined-sugar free and made with oils.

Mixing

Vegan Shortbread

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8-16 pieces

Ingredients

  • ⅓ cup coconut oil
  • 2 tbs canola oil
  • ⅓ cup brown rice syrup
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • 2 tsp pysillum husk
  • 1 cup oat flour
  • 1 cup brown rice flour
  • 2 tbs tapioca flour
  • * I use a dry cup measurer for all my measuring (liquid and dry)

Method

  1. Grease an 8 x 8in tin (at least 1 ½ in deep) and preheat oven to 150 degrees.
  2. Mix the wet ingredients together and when it is well combined add /sift in the flours and add the remaining dry ingredients. You can do this by hand or in the electric mixer, until the mixture comes together.
  3. The mixture will be sticky to touch still, not as smooth and elastic as normal shortbread dough.
  4. Put the mixture in a greased 8 x 8in tin, pushing it into the tin and spread in the surface with the back of a spoon until it is even. It will be around 2cm thick.
  5. Prick the shortbread all over with a fork. Keep the dough-filled tin in the fridge until your oven is ready. When it is hot enough place in the middle of the oven.
  6. After 30 minutes keep checking your shortbread. It will take between 35-45 minutes depending on your oven.
  7. It is done when the shortbread comes away from the edges, the surface is firm to touch and is just turning golden colour.
  8. Remove from the oven but leave in the tin for at least 10 minutes. Then cut into slices in the tin and carefully remove to cool completely on a cooling rack.

Serving ideas:
* To use in Chocolate Crunch.
* To dip into Lemon Curd.
* To have with berries and yoghurt.

Chocolate crunch

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