Vegan shortbread cookies
g / 1 cup
g/ 1,5 cups
g / 1 cup
vegan butter, cold
vanilla bean paste
Sift flour and icing sugar into a large mixing bowl. Add salt, spices if using, and mix gently to combine.
Cut vegan butter into rough chunks and add to mixing bowl.
Mix dough with hands to combine the flour and butter, until dough starts to come together.
Once smooth, transfer to a lightly floured board, shape the dough into a disc shape and wrap in cling film.
Place in the fridge to chill for 30 minutes- 1 hour.
When you’re ready to roll out the dough, preheat the oven to 180 degrees Celsius. Line and grease two baking trays.
Roll out the dough on a lightly floured surface to 6 mm thick (1/4 inch).
Cut out shapes using cookie cutters and place the cookies slightly spaced apart on the baking trays. Re-roll the scraps to cut out more cookies.
Bake for about 9 minutes or until the edges are set.
Decorate with icing, chocolate, sprinkles, whatever you feel like!
credits: Yukiko Tanzi @foodie.yuki