Shortbread

Don’t want to blow my own trumpet, but this is a damn fine recipe! Honestly, I’m having to restrain myself from scarfing down the whole batch right now, they’re that good! I wish you could all come round and have some to see what I’m talking about. Guess you’ll just have to settle for giving it a go yourself. Take my advice, do. You won’t regret it.

vegan shortbread

165g (6oz) plain flour
85g (3oz) ground almonds
165g (6oz) margarine
85g (3oz) unrefined cane sugar (plus extra for sprinkling)

Preheat oven to 180C (350F).

Mix the margarine and flour together in a large bowl by hand, until the mixture becomes like the consistency of breadcrumbs (kind of).

Add the sugar and combine softly until just mixed. Don’t over-work the dough.

Roll into a sheet about 5mm thick, then using an upturned tumbler cut out as many cookies as you can (approx. 15), repeating the rolling and cutting until all the dough is used up. NB: I did two roll-outs then made one big uber-cookie with what was left over.

With a piece of parchment paper on a baking tray (greasing the tray lightly will probably work fine is you don’t have any parchment paper available) bake in a pre-heated oven for about 15-20 minutes, until the edges of the outermost cookies start to go a little brown.

shortbread, straight out the oven

Remove from heat and leave to cool, sprinkling the tops of the cookies with sugar straight out the oven. Allow to cool completely before demolishing. 😉

Don’t mind admitting, I’m pretty damn pleased with this little creation of mine. These are some damn fine biscuits, soon to be one of six recipes I’ll be turning into a pack of recipe postcards that I’ll be making available to buy.

I have plans for four different sets – cakes & cookies, pastries, winter warmers and summer snacks – some of which I have most of the recipes for, one of which I have almost no recipes for (yet), but all of which will be hand packaged, numbered, and well worth your hard earned cash. Stay tuned for further developments.

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