These moreish plant based shortbread biscuits are made with just four ingredients. They are simple and quick to make and go perfectly with afternoon tea.
Put the sugar, butter and vanilla essence into a mixing bowl and using a fork mash them all together into a smooth paste.
Add the flour and using the same fork, mix the flour with the paste until it has formed into something like breadcrumbs.
Use your hand to squeeze the mixture together until it comes becomes a dough.
Turn out the dough onto a clean work surface and shape into a cylinder so it looks like a rolling pin. Gently place in the fridge for 20 mins to chill.
Pre heat the oven to 170C/150 Fan.
Take the roll out of the fridge and with a sharp knife cut 1cm thick slices until the complete log is cut into slices. I managed about 25 slices.
Lay the slices flat and use a fork to create a cross pattern on all the slices. Sprinkle them with caster sugar.
Place them onto a baking tray that has been lined with non stick parchment. Put the tray into the oven and bake for 15 mins or until lightly golden brown.
They will harden and crisp up during the cooling process, so don’t be tempted to cook them for longer.
Remove from the oven and place on a wire rack for 10 mins to cool.
Ingredients 
cream together the sugar, butter, vanilla extract 
until a smooth paste 
add the flour 
mix with a fork until breadcrumbs 
squeeze together into a dough 
shape into a log and chill in fridge 
slice into biscuits 
use a fork to make a pattern and sprinkle with sugar 
place on a line baking tray and bake 15 mins 
Allow to cool 
Still cooling 
Ready to eat with afternoon tea
Vegan Shortbread Biscuits
Ingredients
- 1 tsp vanilla extract
- 50 g caster sugar
- 100 g plant based butter
- 150 g plain flour
Method
- Put the sugar, butter and vanilla essence into a mixingbowl andusign a fork mash them all together into a smooth paste.
- Add the flour and using the same fork, mix the flour with the paste until it has formed into something like breadcrumbs.
- Use your hand to squeeze together the mixture until it comes together as a dough.
- Turn out onto a clean work surface and shape into a cylinder so it looks like a rolling pin. Gently place in the fridge for 20 mins to chill.
- Pre heat the oven to 170C/150 Fan
- Take the roll out of the fridge and with a sharp knife cut 1cm thick slices until the complete log is cut into slices. I managed about 25 biscuits.
- Lay the slices flat and use a fork to create a cross pattern on all the slices. Sprinkle them with caster sugar.
- Place them onto a baking tray that has been lined with non stick parchment. Place them into the oven and bake for 15 mins or until lightly golden brown. They will harden and crisp up during the cooling process, so don't be tempted to cook them for longer.
- Remove from the oven and place on a wire rack for 10 mins to cool.
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).