Dairy-Free Shortbread
Ingredients
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250g vegan butter (Nuttelex)
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250g HapiSoy Sweetened Condensed Soy Milk
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250g plain flour
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125g ground rice flour
Method
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Line baking tray with baking paper
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Cream vegan butter, sweetened condensed soy milk in an electric mixer until pale
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Mix sifted flour and ground rice flour in a bowl, then mix into creamed mixture until combined. Do not overmix.
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Tip onto a lightly floured work surface and press to form a dough.
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Roll out dough to 1.5-2 cm thick and cut into fingers or rounds. Prick with a fork.
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Transfer to baking tray and refrigerate for 30 minnutes.
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Preheat oven to 180C. Bake shortbread for 30 minutes until just starting to colour.
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Cool completely on a wire rack. Store immediately in an airtight container.