Today is going to be quick and simple as it is sunny outside and the banana lounge is calling.
Veganise an old family recipe.
I recall as a child Nanna James’ shortbread, or at least versions of it cooked by other family members. I would help at Christmas time cut little tiny pieces of red and green glacé cherries and arrange them into little hollies on top – some of my favourite memories.
I did not do anything to change the shortbread itself (other than convert measurements and use vegan butter, oh, and add a dash of vanilla). Of course Nanna’s shortbread did not have chocolate and sea salt on top, but I thought I’d zazz it up a bit for MoFo. The shortbread itself is not super sweet, so the chocolate is a nice addition. If that’s not your thing, just leave it out.
I didn’t use cutters to shape these (obviously) as this is how we did it when I was little, unless we were rolling out Christmas shapes in which case you might see stars, hearts and trees. The little misshapen logs please me.
(makes about 24)
1½ cups vegan butter
½ cup sugar
1 tsp vanilla
2½ cups flour
1 Tbsp cornflour
150g dark chocolate
Pinch of sea salt
Preheat oven to 180C and line a tray with baking paper.
In a large bowl, cream together butter and sugar with electric beaters. Add vanilla and beat to combine.
Add flour and cornflour, and rub with fingers until a dough is formed. Either roll out your dough and cut shapes if you swing that way, or simply mould little logs and place on the prepared tray. Use a fork to put a few pricks in the top.
Bake for approx 20 mins, or until slightly golden.
If using chocolate, melt chocolate over a double boiler and dip each shortbread in, then sprinkle with a little sea salt.