Thought we’d share this super speedy recipe for vegan shortbread cookies. Everyone loved them here, which took me by surprise as baking is definitely not my forte.
This is a slightly adapted version of the Wallflower Kitchen shortbread cookies, and they happened to turn out pretty well!
200g dairy free butter/margerine (we used flora freedom)
1 tsp vanilla paste/extract
100g caster sugar
300g plain flour, sifted
(we actually doubled this recipe)
- Cream the butter, vanilla and sugar. Stir in the flour bit by bit, and mix this into a dough.
- Wrap this in clingfilm and let it harden in the fridge for about half an hour, or as long as you can wait 😉
- Pre-heat the oven to 180 degrees and in the meantime, roll out your dough to around 1/2 cm thickness. Cut it into whichever shapes you fancy!
- Place these on a lined baking tray with an extra sprinkle of sugar.
- Bake for 12-15 minutes until they’re turning golden at the edges, and turn them over half way through.
- Let them cool, dust them with icing sugar (optional) and then tuck in!
See what I mean? I have zero baking experience and we managed to pull this one off.
As you can see, Primrose wrapped some up to take into her teachers, and she was so excited about it. I think in the coming weeks we’ll experiment with ginger ones, chocolate chip ones and fruity ones. Watch this space!
As I said, I’m usually not a fan of cooking/baking so I avoid it for the most part. To the perfectionist side of me, it feels like a bit of a trap. Besides, I’m one of those who finds barely any joy in food preparation, so if it can be purchased just up the road, why am I baking it? If you feel similarly, cooking with small children is an awesome place to start. The experience and conflicting emotions were worth it for the messy hands, full hearts and quality sister time, if nothing else. I’d do it again.
Thanks for reading and be sure to let us know if you try these out. Also, what are some other super easy things to bake?
Sal & Prim xxx