05 October 2015

Vegan Coconut Shortbread // Good Food

(Makes approximately 12 biscuits)


150g coconut oil
100g caster sugar
1 teaspoon vanilla extract
250g plain flour


Preheat oven to 180°C / Gas mark 4.

Cream the coconut oil and sugar in a bowl with a wooden spoon until fluffy. Stir in vanilla.

Sieve in the flour and mix well until it starts to come together. It is best to then get your hands in there to knead it until it forms a ball of dough - this can take some time, so do keep at it, it will happen!

Roll out the dough to 1cm thickness - we found it easiest to roll it out between 2 pieces of baking parchment to avoid it sticking to the table / the rolling pin. It is quite a crumbly dough, so go carefully.

Cut out with biscuit cutters and place on oiled baking trays. Bake for 20 minutes.

Leave to completely cool before decorating (if desired) or serving.

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