Vegan Sourdough Chocolate Chip Shortbread
A deliciously crisp and flavourful shortbread, made with a little bit of sourdough discard for a unique flavour. Inspired by Du's Dough (click here for the original recipe)
Ingredients
- 110 g Butter - vegan, softened (or at room temp)
- 25 g Brown Sugar
- 35 g White Sugar
- 50 g Sourdough Discard
- 1 tsp Vanilla Extract
- 2 cups Plain Flour
- 120 g Chocolate Chips - vegan
Instructions
- Cream the butter with the two sugars until light and fluffy.
- Now beat in the sourdough discard and the vanilla extract
- Sift in the flour and fold until fully combined.
- Stir in the chocolate chips.
- Wrap the dough in clingfilm and form into a log shape. Chill for at least 3 hours.
- Preheat oven to 170c.
- Remove dough from oven and cut into slices.
- Place on a lightly oiled baking sheet, an inch apart and bake for 12-15 mins, until just starting to turn golden around the edges.
- Leave to cool for a couple of minutes on the baking sheet until removing to a cooling rack.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Sourdough Chocolate Chip Shortbread
Amount per Serving
Calories
254
% Daily Value*
Fat
13
g
20
%
Saturated Fat
8
g
50
%
Trans Fat
0.4
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
24
mg
8
%
Sodium
72
mg
3
%
Potassium
68
mg
2
%
Carbohydrates
33
g
11
%
Fiber
1
g
4
%
Sugar
13
g
14
%
Protein
3
g
6
%
Vitamin A
275
IU
6
%
Calcium
17
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.