Dairy-Free Shortbread

Ingredients

  • 250g vegan butter (Nuttelex)

  • 250g HapiSoy Sweetened Condensed Soy Milk

  • 250g plain flour

  • 125g ground rice flour

Method

  1. Line baking tray with baking paper

  2. Cream vegan butter, sweetened condensed soy milk in an electric mixer until pale

  3. Mix sifted flour and ground rice flour in a bowl, then mix into creamed mixture until combined.  Do not overmix.

  4. Tip onto a lightly floured work surface and press to form a dough.

  5. Roll out dough to 1.5-2 cm thick and cut into fingers or rounds.  Prick with a fork.

  6. Transfer to baking tray and refrigerate for 30 minnutes.

  7. Preheat oven to 180C.  Bake shortbread for 30 minutes until just starting to colour.

  8. Cool completely on a wire rack.  Store immediately in an airtight container.