Vegan Chai Shortbread Cookies
A delicious, gently spiced shortbread biscuit
Equipment
- Baking sheet, very lightly greased
Ingredients
- 200 g Plain Flour - sifted
- 85 g Semolina
- 75 g Sugar - caster or superfine
- 175 g Vegan butter - at room temperature
- 1 tsp Chai powder
Instructions
- Preheat oven to 170c.
- Sift the flour, confectioners (icing) sugar, semolina and chai powder into a large bowl.
- Add the butter and then beat together all the ingredients until they form a cohesive dough. I used a wooden spoon and did it by hand, but feel free to use your mixer
- Lightly sprinkle a work surface with a little sugar and turn out your dough
- Roll out until you have a rectangle that is approx ½" thick.
- Using a cutter, cut out circles and gently place on your prepared baking sheet, leaving at least an inch between them.
- Prick them with a cocktail stick to make a traditional (or non traditional!) shortbread design. This step is optional but they do look professional if you do.
- Chill the cookies for 30 minutes.
- Sprinkle each cookie with a tiny pinch of caster (superfine) sugar.
- Bake for between 20-25 minutes, until they feel firm to the touch, and no longer soft. Make sure they don't overcolour.
- Remove from the oven, leave to cool completely on the baking sheet.
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 Chai Shortbread Cookies
Serving Size
30 g
Amount per Serving
Calories
251
% Daily Value*
Fat
13
g
20
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
5
g
Sodium
126
mg
5
%
Potassium
44
mg
1
%
Carbohydrates
30
g
10
%
Fiber
1
g
4
%
Sugar
8
g
9
%
Protein
3
g
6
%
Vitamin A
743
IU
15
%
Calcium
5
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.