Baking PowderSugarVegan

Vegan Shortbread

Celebrate burns night with these delicious vegan shortbread! Perfect paired with a glass of whisky! Shortbread is a traditional Scottish biscuit. Unlike most biscuits, shortbread doesn't contain any leavening, such as baking powder or baking soda. A recipe from Ink Sugar Spice https://inksugarspice.com/

Prep Time: 10 mins
Cooking Time: 12 mins

Used in this recipe

Ingredients

40g ground almonds
250g plain flour
75g caster sugar
35g cornflour
120ml Filippo Berio Mild & Light Olive Oil (don't substitute anything with a strong flavour)
Salt: a pinch
1/2 teaspoon of vanilla powder or the seeds from 1/2 vanilla pod
Extra flour and caster sugar for dusting

Method

Warm your oven to 180C and prepare a baking tray with baking paper.
Weigh out all the ingredients in a large bowl and mix, bringing the dough together.
Flour your work surface and your rolling pin.
Roll out the dough to about 7-8mm and cut out roundels. The dough is quite soft, so lift the biscuits with the palette knife to stop them becoming misshapen.
Place on the prepared baking tray, about 1-2 cm apart.
Keep re-rolling the dough and cutting out biscuits until all the dough is used.
Using your mould, press each biscuit lightly to get an impression. Dust the biscuits with a little of the extra caster sugar.
Bake for twelve minutes. The biscuits will still look fairly pale and will be slightly soft.
Leave to cool in the tray. Cooling can be sped up by transferring to a wire rack after 15 minutes in the tray.

Mild & Light In Colour Olive Oil

From £10.99

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.