16 January 2013
I often bake something for presents as it is something that won’t crowd a person’s house with stuff, is generally well received (note think carefully before giving to someone on diet) and requires some though and effort on my part. Bonus: it is the best way to get around to baking without eating all the spoils yourself.
For my friend’s birthday this weekend I attempted to make these vegan shortbread from Love and Lemons. Unfortunately, they didn’t come out much like shortbread but they still tasted pretty darn good. I couldn’t find the suggested topping of pistachio nuts at the shop so went for a cranberry and chocolate combination which I think is always a winner, although the possibilities are endless.
Also, if you like making treats for valentine’s day this is a good alternative to a box of chocolates.
- 1 cup plain flour
- 1 cup spelt flour
- ¼ cup vegan margarine
- ¾ cup coconut oil
- ¾ cup golden sugar
- 1 tsp vanilla extract
- pinch of salt
- handful of cranberries and vegan dark chocolate for the top
- preheat oven to 180ºC
- combine the vanilla extract, margarine and oil. It helps if the oil is softened already as it if it is lumpy it requires a lot more work .
- combine all the dry ingredients,
- Add the oil mix to the dry mix until thoroughly combined. Get your hands stuck in It has quite a crumbly texture and I didn’t get mine to make a ball (as per Love and Lemon’s instructions)
- Press into a grease and lined tray that has a lip. Mine were quite thin, maybe a centimetre thick.
- Sprinkle toppings and press in slightly
- Cook for between 20 and 30 minutes (until browned). At this stage I was concerned. It looked kind of greasy and not particularly appetising to be honest.
- Let cool and cut.
Makes approximately 30 biscuits
Excuse the single picture of them in a jar. I was running late to the party and ate the leftovers before they made it to a pretty plate for a more styled picture. Told you they were good.