About the bake
This vegan shortbread is really easy to make. You end up with a crumbly buttery biscuit with a delicate flavour. This recipe is perfect as an everyday biscuit, but if you'd like to make a variation in flavour, we have got a really tasty orange and dark chocolate version.
Method
Step 1:
Preheat the oven to 180ºC/ 160ºc fan/gas mark 4
Step 2:
Using a wooden spoon and a mixing bowl, mix the butter and sugar together.
Step 3:
Stir in the flour. Once you've just mixed the flour, use your hands to mix it all together until ingredients are combined.
Step 4:
Halve the dough and roll each piece into a log, about 5cm thick. Wrap in cling film and chill for at least an hour.
Step 5:
Slice the logs into rounds, about 1 cm thick. Transfer them to a baking tray lined up with baking parchment, and bake for about 10- 12 minutes until lightly golden. Allow to cool on the tray.
Ingredients
For the Biscuits
- 175g Softened vegan butter or spread
- 85g Billington's Unrefined Golden Caster Sugar
- 200g Allinson's plain white flour
Utensils
- Mixing bowl
- Rolling pin
- Baking tray
Nutritional Information
per 33g- 173cal Energy
- 9.5g Fat
- 2.2g of which Saturates
- 20g Carbohydrates
- 7.3g of which Sugars
- 1.8g Protein
- 0.22g Salt
Recipe Reviews
Great tasting biscuits but needed baking for waaaaay longer than 10-12 minutes. At the thickness specified I cooked them for 20 minutes and they were still a little soft inside.
Ingredients
For the Biscuits
- 175g Softened vegan butter or spread
- 85g Billington's Unrefined Golden Caster Sugar
- 200g Allinson's plain white flour
Utensils
- Mixing bowl
- Rolling pin
- Baking tray
Nutritional Information
per 33g- 173cal Energy
- 9.5g Fat
- 2.2g of which Saturates
- 20g Carbohydrates
- 7.3g of which Sugars
- 1.8g Protein
- 0.22g Salt