A new recipe! WHAAAAT! I’ve been off the radar lately doing assignments, studying for exams, launching me startup and generally just being totally under the pump but I’m back with this cute recipe here! Shortbread is one of my faves and you can enjoy it vegan too. Just make sure you use a vegan butter you like the taste of.
225g plain flour
115g rice flour
115g icing sugar
225g vegan butter, softened slightly
Preheat oven to 150*C.
Sift all dry ingredients into a large bowl. Rub butter in with fingertips until the mixture resembles fine breadcrumbs, then bring together harder with hands to form a smooth dough. Roll out on a flour-dusted surface until approximately 1cm – 1.5 thick, depending on your tastes, then cut dough out using a 4cm-diameter cookie cutter. Decorate the tops of biscuits with fork marks, sugar or scoring if you like, then bake for 35 minutes, slightly spaced apart on a baking tray. Leave to cool, then eat with a cup of tea. ❤
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