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
Preheat oven to 170ºC or 350ºF
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.
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.
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