Vegan Shortbread Recipe
by Janine Hopkins
(Ammanford, Carmarthenshire, Wales. U.K)
Orange & Citrus Zesty Vegan Shortbread Recipe
After deciding to make some vegan shortbread biscuits to cheer myself and my son up, now the nights are drawing in, I went into my kitchen to raid the cupboards and see what I could invent...and these very more-ish (vegan) bite-sized little biscuits were the result!
- 150g plain flour
- 1 tsp baking powder
- 1 large orange, (will be zesting and juicing)
- 2 tsp sunflower margarine
- 1 tsp natural lemon extract
- 50g sugar
Preheat oven to 200 degrees Celsius (Fan assisted). Mix dry ingredients in a medium sized bowl, grate the zest of the entire orange into the dry ingredients.
When zested, halve the orange and squeeze the juice into a bowl.
Make a well in the dry ingredients and add the lemon extract, margarine, orange juice and pulp.
Combine ingredients using your hands until you have a work-able dough, then roll out to about a 1/4 inch thickness and cut into shapes with cookie cutters.
Lightly grease baking trays and place approx 1 inch apart, bake in centre of oven for 10 - 15 mins.
When lightly brown, remove from oven and leave to cool on trays for around 3 mins before transferring to a wire rack to cool.
When completely cool, prise out of your child's fingers and place in an air-tight tin & hide tin!
*By the way, I never measure when I'm cooking so all weights are approximate. This vegan shortbread recipe made around 50, but my Halloween cutters are really tiny!*