Vegan Shortbread Cookies with Chocolate
Crunchy, chocolatey and irresistible. Best of all? They're beginner-level easy!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 195 g dairy-free butter (I used Vitalite)
- 65 g caster sugar
- ½ tsp vanilla essence
- 200 g plain white flour (do not use strong flour)
- 85 g cornstarch
- A pinch of salt
- 100 g dark chocolate (I used 70% cocoa dark chocolate)
- caster sugar (to sprinkle on top)
Instructions
- 1
Use a fork to cream dairy-free butter, sugar and vanilla essence.
- 2
Add flour, cornstarch and salt.
- 3
Mix with a mixer (or simply using your hands) until crumbly consistency. Crucial to this recipe – do not overwork/overmix your batter.
- 4
Chop up chocolate and add to mixture.
- 5
Cover dough in cling film and set aside in fridge for 30 minutes. This will relax the gluten, preventing it from becoming chewy and tough.
- 6
Pre-heat your oven to 160°C/320°F (fan oven. Set to 180°C/356°F if you don't have a fan oven setting)
- 7
Roll out your dough until 1 cm thick and cut out your shortbread / cookie shapes with a cookie cutter.
- 8
Place biscuits on parchment paper, sprinkle with caster sugar and bake for 30 minutes.