Allie
made these really cute shortbread cookies using cookie shapes from our recent trip to Japan. I like that it doesn’t make a lot of
cookies.
INGREDIENTS
1
cup All Purpose Flour (125g)
¼
cup White Granulated Sugar (50g) plus more for rolling
¼
tsp Salt
½
cup Vegan Butter (112g)
DIRECTIONS
Preheat
the oven to 300°F (149°C).
Sift
the flour and add it to a mixing bowl. Add the sugar and salt and mix together.
Then
add the vegan butter, rubbing it in with your fingers. It will first be crumbly
and then gradually will form into cookie dough.
Form
the cookie dough into a ball and then flatten it out on a flour dusted surface
and cut out some cookies. You can either use a rolling pin or your hands to
flatten it out to around ½ inch thick. The dough is quite fragile, so if you
use a rolling pin, you can roll and sort of press at the same time. Dust the
top of the dough with flour so that the rolling pin doesn’t stick. Roll the
cookies in more granulated sugar and place onto a parchment lined baking tray.
Roll
the remaining dough into a ball again and flatten out again, cutting out more
cookies and then repeat.
At
the end you’ll cut out your final cookie, and whatever’s left won’t be enough
for a last cookie, so just roll into a small ball, roll it in sugar and add it
to the baking tray as a bonus cookie.
You
should have around 8-9 cookies.
Bake
in the oven for 25-30 minutes* until lightly golden on top.
Remove
from the oven and allow them to cool and firm up directly on the tray before
moving them.
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