Welcome to Day 2 of Vegan week!
Today, I am sharing with you all a delicious recipe for Vegan shortbread. It is buttery, (without the butter of course) crumbly, and sweet- just like any perfect shortbread should be.
These are perfect holiday cookies, you can add any chopped nuts, dried fruit, or vegan (or non-vegan) chocolate, or really anything else you would like! This is a very simple dough, but oh so delicious! I think it’s important to have a really good shortbread recipe- and if you’re looking for a vegan version of that recipe- look no further!
I make an impression on the top of these cookies with the prongs of a fork- you can do this if you would like or you can opt not to. These cookies do not spread when they are baked, so if you put them in as round balls of dough, that’s what you will end up with. I make this impression to serve two purposes: 1) To flatten the ball of dough to create a more cookie-like shape and 2) for the appearance. I like the look of the form imprint and when you dust them with icing sugar at the end the design still shows through and I like the final look of them.
You could decorate these cookies however you would like. I love the look of the delicate, small cookies just dusted with icing sugar- but if you wanted a fun/colourful cookie you could add some rainbow sprinkles or add coloured icing after baking!
This is another recipe that anyone would enjoy- if they are vegan or not. I hope you try this out, I love seeing your photos of your creations it brings a big smile to my face!