Cafe Sperl's Plum Shortbread Squares - Vegan
A deliciously simple treat that is perfect anytime of the year
Equipment
- 8" x 12" Baking dish, lined
Ingredients
- 200 g Self Raising Flour
- 100 g Butter - vegan, not fridged
- 175 g Superfine Sugar
- Salt
- 1 teaspoon Egg Replacer - mixed with 1 tbsp Water
- 1 teaspoon Vanilla Extract
- 675 g Plums - de-stoned if necessary
- 2 tbsp Sugar
- 200 g Redcurrant Jam - or Apricot Jam
Instructions
- To make the base, place the flour and spread/vegan butter in a food processor fitted with the plastic blade and process until the mixture resembles breadcrumbs. Add the sugar and salt, mix again.
- Add the mixed egg replacer and vanilla and process until it forms a rough ball.
- Scoop out of the processor bowl, form into a ball, wrap in clingfilm and chill for half an hour.
- Preheat oven 180c.
- Halve the plums and de-stone.
- Into a lined baking sheet 8 x 12" square, press the dough out.
- Press the plums into the dough rectangle in rows, making just one layer.
- Sprinkle with the 2 tablespoons of sugar and bake for 35-45 minutes until the fruit is soft, sticky and caramelised. The pastry, where exposed, should be a golden brown colour.
- Leave to cool.
- Melt the jam with a little water and brush generously over the fruit. It should be gleaming and glossy.
- Leave to set, then cut into 3" squares, larger or smaller if you'd prefer.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Cafe Sperl's Plum Shortbread Squares - Vegan
Amount per Serving
Calories
283
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
26
mg
9
%
Sodium
82
mg
4
%
Potassium
146
mg
4
%
Carbohydrates
47
g
16
%
Fiber
2
g
8
%
Sugar
30
g
33
%
Protein
3
g
6
%
Vitamin A
540
IU
11
%
Vitamin C
7
mg
8
%
Calcium
12
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.