I don’t think there is anything that is better suited to a cup of tea than shortbread. It’s also good for snacking, dessert, lunch, dinner and breakfast. *I am not advocating eating shortbread for every meal, that would be aweso.. I mean crazy* This is my first vegan sweet tooth addition to the blog, and I’m really happy how they turned out, so it’s a good start.
Just one thing before we start, you may have noticed the shortbread in the title is “shortbread”. This is because my effective taste testers (mainly my family, like vegan guinea pigs really) say, although they are super delicious, they apparently do not have the proper texture of old timey shortbread. So I am calling it “sort of” shortbread. Like classic shortbreads second cousin.
These take about 30 minutes to make. Make sure your ingredients are at room temperature, and make sure you preheat your oven. Unlike me who forgot and then stood by impatiently watching it get warmer.
What you’ll need:
125 g Vegan butter (I used Miyoko’s cultured vegan butter from Wellness Warehouse)
60 g light brown sugar
60 g maple syrup
1 tsp vanilla paste
300 g cake wheat flour (sieve it, don’t be lazy)
Small bunch Lavender sprigs with flowers. If you don’t have lavender, you can substitute for some chopped nuts of your choice or leave it plain or add anything and let me know how it turns out!
How to do it:
Preheat your oven to 180° C and line a baking sheet with baking paper. Also cut a piece about 60 cm long
Rinse your lavender if using, and carefully pick the little purple flowers from the stems, set these aside.
In a stand mixer with a paddle attachment, or in a bowl with a hand mixer, place the vegan butter and sugar, beat it until its nice, light and creamy.
Add the vanilla and 40 g of your maple syrup, mix until combined.
Add your flour to the mix, one spoon at a time, on slow setting. Mix on one speed higher until it’s all crumbly.
Then add the rest of the maple syrup, this should bring it together. It should be a soft dough, but not sticky.
Take it out the bowl and place it onto your long piece of baking paper
Fold the paper over the dough and use a rolling pin to flatten it out to about 6mm height.
Sprinkle your lavender flowers on your dough, pressing them down gently.
Use a big knife or dough cutter to section your dough into 5 cm x 2 cm fingers. You can do smaller or bigger if you like, just adjust your baking time.
Place the fingers onto your lined baking sheet about 1-2 cm apart. They dont have to be too far apart as they don’t really spread that much during baking.
Bake at 180° C for 10-15 minutes. Mine baked for 11 minutes but it depends on external factors. Just keep and eye on them, and a nose. As soon as the amazing smell of maple syrup and lavender starts filling your kitchen they shouldn’t be far off! They should be a light brown around the edges and still lightish in the centre.
Thanks for reading ❤
If you try this out, I would absolutely love to hear about your experience! (Be it good or bad!)