It's world Vegan day, and I thought what would be better to share than one of my favourite shortbread biscuit recipes. This recipe is from the queen herself, the Barefoot Contessa Ina Garten.
I recently discovered the stork butter block I use to make these shortbreads is vegan and all the other ingredients are already vegan and the shortbread does not contain any eggs. Happy days.
Be careful when you make these because they are incredibly moreish and don't last more than a few days in my house, and that's due to severe restrain, lol.
Ingredients:
3/4 lb unsalted butter
1 cup sugar
3 1/2 cups plain flour
1 teaspoon vanilla extract
¼ teaspoon salt
Method:
Preheat the oven to 170 C Fan/180 C.
In a bowl, mix together softened butter and sugar until they are just combined, and then add in the vanilla extract.
In a separate bowl, sift together the flour and salt.
Add the dry ingredients into the butter and sugar mixture.
Mix on low speed until the dough starts to come together.
Place the dough onto a floured surface and mould into a circle. Wrap it in cling film and chill in the fridge for 30 minutes.
Roll the dough to a 1/4-inch thick and cut with any shape cutter you like. Place
the cookies on an ungreased baking sheet.
Bake for 20 to 25 minutes, until the edges begin to brown.
Leave to cool on a rack.
Watch the video here.
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