With Christmas in a few days, shortbread is a favourite for a lot of people at this time of year. It is so easy to make and you can use cookie cutters to make whatever shapes you like and you can decorate them with sprinkles or icing to make them festive. I’ve just gone for simple rounds this time but the possibilities are endless.
Shortbread was never something we baked when I was growing up but every Christmas, without fail, someone would give my family a tin of shortbread biscuits (cookies). You know those ones that always pop up in stores around Christmastime and in the tin are several different shaped shortbread separated by frilly white paper.
Not as good as homemade but they were sweet and buttery and it was Christmas so by the end of Boxing Day, only a few crumbs were left.
- 180g gluten free flour
- 60g castor sugar (plus extra to sprinkle on top of biscuits)
- 125g vegan margarine
- ½ tsp vanilla extract
- Heat oven to 190°C (375°F).
- Using a mix master or hand mixer, beat sugar and vegan margarine together until smooth.
- Add flour and mix until well combined.
- Using floured hands roll mixture into a large ball.
- Place ball of mixture on a floured surface and roll out until it is about 1cm thick
- Use cookie cutters to make shapes or cut into fingers and place on a baking tray covered with baking paper.
- Sprinkle with castor sugar and place in the fridge for 15-20 minutes.
- Bake for 15-20 minutes and remove from oven.
- Cool and either decorate further with icing or grab a shortbread and a cold glass of almond milk and enjoy.
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