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)
10
slices
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.