the latest recipe
AUTUMN VEGAN SHORTBREAD COOKIES
With the cooler temperatures (finally arrived at last), all I seem to want to do is bake. I want to spend time in the kitchen next to a warm stove and create delicious, unapologetically unhealthy treats, like these delightful little autumn inspired shortbread cookies, which are crispy and sweet and just plain delicious.
makes about 30 cookies
WHAT YOU NEED
2 cups plain flour
1/2 cup vanilla sugar
1/4 teaspoon sea salt
225g vegan butter (I used Flora but you could use anything you have)
what to do
Preheat the oven to 160°C (140°C fan forced).
Add all the ingredients to a food processor and process unit a dough forms. About 30 seconds.
Shape the dough into a ball and then flatten between two sheets of baking paper using a rolling pin. Chill for 30 minutes.
Dust the top of the dough with flour and roll out the dough a bit more, so it’s about a centimetre thick. Then cut out cookies with desired cookie cutter and place on a baking tray lined with baking paper.
Chill in the fridge for another 30 minutes. You don’t necessarily have to do this, but I find it makes a better, crispier cookie.
Bake in the oven for 35 minutes, then remove and allow them to cool for around 30 minutes. Store in an airtight container. They will keep well for a week, if they last that long.