Vegan Vanilla Bean Shortbread
Just 4 ingredients! The classic buttery, melt in your mouth cookie. Goes perfectly with tea.
Servings: 16 cookies
Ingredients
- 1 cup vegan butter
- ½ cup powdered sugar
- 1 vanilla bean pod, seeds only or 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- white sugar for sprinkling (optional)
Instructions
- Preheat your oven to 325F (170C).
- In a large mixing bowl, add the vegan butter, powdered sugar and vanilla. Mix in ½ cup of the flour at a time. The final texture should be crumbly but holds together if you pinch it.
- Scoop the dough into a pan. I used a 10" x 6.5" pan, but an 8" x 8" pan will work as well. Press the dough down so that it is flat. Use the tip of a spatula, or a knife to score the lines of your bars. Use a fork to prick the bars all over. (I did four fork pricks per cookie).
- Bake for 25-30 minutes, until they are just kissed with a touch of golden colour. Optionally: for extra sweetness, sprinkle a little extra sugar across the top of the cookies when you remove them from the oven. When the cookies cool, pop them out of the pan, then you can just snap the bars apart along the scorelines.
Nutrition
Calories: 193kcal
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