Vegan Coffee Shortbread Cookies
A delectable, crumbly cookie, perfect for lovers of coffee!
Equipment
Ingredients
- 175 g Plain Flour - sifted
- 85 g Semolina
- 75 g Superfine Sugar
- 180 g Vegan Butter - at room temperature
- 1 tbsp Coffee - ground
- ½ tsp Vanilla Extract
Instructions
- Preheat oven to 160c.
- In a large mixing bowl, 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 to start. You might need to bring the mixture together with your hands towards the end as it will seem like it's never coming together!
- Place dough on a work surface.
- Roll out until you have a rectangle that is approx ½" thick.
- Using a 3" cutter, cut out rounds and gently place on your prepared baking sheet, spaced 1" apart.
- Keep re-rolling the dough until you have used it all up.
- Bake for 20 minutes until it feels firm to the touch, and no longer soft. Make sure it doesn't overcolor.
- Remove from the oven, leave to cool for 5 minutes and then gently place on 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 Coffee Shortbread Cookies
Serving Size
30 g
Amount per Serving
Calories
191
% Daily Value*
Fat
10
g
15
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
4
g
Sodium
97
mg
4
%
Potassium
34
mg
1
%
Carbohydrates
23
g
8
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
2
g
4
%
Vitamin A
573
IU
11
%
Calcium
3
mg
0
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.