The taste and texture of these are super good – just like proper shortbread if you will. I made mine way too thin so definitely roll your dough about 1cm thick instead of the thin biscuits I made.
The reason mine are a darker colour than traditional shortbread is because of the coconut sugar (which I love the taste of), so if you want the more traditional yellow colour use all caster sugar.
They are ridiculously easy to make and they smell delicious when in the oven.
MAKES AROUND 20 BISCUITS
30g Caster Sugar
30g Coconut sugar (sub for brown or just use all caster)
180g plain flour
50g vegetable shortening
85g vegan butter
1.5 tsps rose water OR 2 tsp vanilla
- Preheat oven to 180C, line a baking tray with baking paper.
- Combine the butter, shortening and sugar together. NOTE: The shortening is tough, I used the back of a spoon and a persistent thumb to squash the shortening into a smooth paste which eventually combined with the butter. There will be lumps left don’t worry!
- Add the flour a bit at a time ( I went 50g at a time), stirring each bit in until you have a dough.
- Add either the vanilla or rose water (or split the mixture into two and make both, just use only 1 tsp of vanilla and 3/4 tsp of rose for each section).
- Flour your surface and rolling pin, roll the dough into 1cm thickness.
- Slice the dough into rectangles (I just used a sharp knife), place onto the baking tray then prick with a fork down the length of the shortbread.
- Bake for 13-15 minutes.