Shortbread cookies

Ingredients

• 100 g pastry flour
• 66 g cold vegan butter
• 33 g sugar
• 12 g cornstarch
• 20 ml plant-based milk

Missing an ingredient?

• What to use instead of sugar
• What to use instead of all-purpose flour
• What to use instead of cornstarch
• What to use instead of soy milk
• What to use instead of vegan butter

Instructions

1. Preheat the oven to 175°C (350°F), conventional (top and bottom heat), and line a baking sheet with parchment paper.
2. Mix the flour with the sugar and cornstarch.
3. Add the cold vegan butter in small pieces and mix well until the mixture looks sandy.
4. Add the plant-based milk, mix and knead for a few seconds, just until the dough holds together.
5. Roll it out on a lightly floured surface to about 5 mm thick.
6. Cut out the cookies with a cookie cutter or knife and place them on the baking sheet, a little apart.
7. Bake at 175°C (350°F) for 14-16 minutes (depending on size), until they start to brown underneath.
8. Let them cool completely on a wire rack.
9. For crispier cookies, first beat the vegan butter with the sugar and add 1 g of baking powder with the flour.

Nutrition facts

Approximate, per serving (about 13 g). Calculated with data from USDA FoodData Central.