Wednesday, December 10, 2014

Buttery Vegan Shortbread

2 cups Plain Flour
1 cup Rice Flour
250gms firmly packed Vegan Butter
2/3 cup Icing Sugar sifted, (More for individual taste)

Preheat oven to 150-160C, In a stand mixer or hand mixer, Add Butter and Sugar and whip till creamy, Slowly add Flours with mixer on low till all flour is used up, It should form a ball, On a floured surface bring the dough together and wrap with plastic wrap and pop into fridge to chill for 30mins.
After it's chilled, Portion it out into two and for a nice round ball and start to roll it out using a rolling pin making sure you keep the surface floured so not to stick, I prefer mine to be fairly thin but you can have them thicker it's up to you, using a cookie cutter cut out the shapes and pop them on to cookie sheets lined and into the oven till they are dry to touch or only "just" starting to lightly golden on the edges no longer!  Enjoy!  =)

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