Easy Vegan Shortbread
A delicious, crumbly biscuit
Equipment
- Baking Sheet
Ingredients
- 175 g Plain Flour - sifted
- 85 g Semolina
- 75 g Superfine sugar - (caster sugar)
- 175 g Butter - vegan, at room temperature
- ½ teaspoon Vanilla extract
- ½ teaspoon Lavender, fresh, finely chopped flowers - Optional
Instructions
- Preheat oven to 150c.
- 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
- Lightly sprinkle a work surface with a little sugar and turn out your dough
- Roll out until you have a rectangle that is approx ¾" thick.
- Place this gently onto your greased baking sheet and prick all over with a fork.
- Bake for between 45 minutes to an hour, until it feels firm to the touch, and no longer soft. Make sure it doesn't overcolour.
- Remove from the oven, leave to cool for 10 minutes, then carefully cut into fingers. Leave to cool completely.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Easy Vegan Shortbread
Serving Size
30 g
Amount per Serving
Calories
119
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Trans Fat
0.3
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
2
g
Cholesterol
18
mg
6
%
Sodium
54
mg
2
%
Potassium
19
mg
1
%
Carbohydrates
13
g
4
%
Fiber
0.4
g
2
%
Sugar
4
g
4
%
Protein
1
g
2
%
Vitamin A
208
IU
4
%
Calcium
4
mg
0
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.