Allergy Mums / Support for families with allergies

publication date: Nov 22, 2017

Dairy Free Shortbread

 

Dairy Free Shortbread

 

Always a bit tricky this one…you can’t just replace the butter with a dairy free alternative as the texture is too solid.  We found that adding a bit of semolina really works to create a vegan version that is melt in the mouth wonderful.  A really simple recipe that is great for Christmas. Fancy something a bit richer? Add in dairy free chocolate drops.

 

Free From: Dairy, Soya, Nuts, Eggs

Contains: Gluten

 

Preheat oven to 170ºC or 350ºF

 

Dairy Free Shortbread

 

5 oz, ¾ cup Flora Dairy Free – we find this works better than other brand in this recipe

3 oz, ½ cup caster sugar

6 oz, 1 ½ cups plain flour sifted

1 oz, ¼ cup fine semolina

 

Beat the dairy free margarine until it goes a lighter colour. Beat in the caster sugar until combined and the mixture looks fluffy.

Creamed Margarine

Then stir in the flour and semolina. I need to use my hands to bring it all into a ball.

 

It should be a soft dough, which is very pliable.

 

We like our shortbread quite sweet. So we dust the board with a bit of caster sugar and roll out the dough quite thick – about ½ inch. Then cut into stars, bells, trees or just circles. If you go for stars bear in mind that that pointy bits will brown a bit darker than the rest of the biscuit.  We make ours quite small – the cutters are no more than 2 inches across. If you make larger biscuits increase the cooking time.

Place on a very lightly greased baking sheet and bake for 15 minutes. 

You end up with a flaky, wonderful, rich shortbread. We added some edible stars to ours this year. You can keep them plain or decorate as you wish.

Dairy Free Shortbread

 



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