This is a traditional Scottish shortbread recipe dating back to the 12 th century.
150 g plain flour
50 g rice flour (or cornflour)
1 pinch of salt
50 g caster sugar plus a little extra for serving
110 g vegan margarine
a few drops of butter extract (optional)
Cream the vegan margarine and sugar until light and fluffy. Add a few drops of butter
extract if using. Stir in the sifted flours and salt. Work the dough into a ball and than
place whilst pressing into a greased 18 cm tart or sandwich tin.
Mark into 8 triangles and ***** all over. Pinch up the edges with a finger and thumb.
Bake oven 170°C 40 mins until pale straw in colour. Cool slightly and cut into triangles.
Sprinkle a little extra caster sugar before serving.
Tip : For a authentic vegetarian recipe,replace the vegan margarine with butter.
150 g plain flour
50 g rice flour (or cornflour)
1 pinch of salt
50 g caster sugar plus a little extra for serving
110 g vegan margarine
a few drops of butter extract (optional)
Cream the vegan margarine and sugar until light and fluffy. Add a few drops of butter
extract if using. Stir in the sifted flours and salt. Work the dough into a ball and than
place whilst pressing into a greased 18 cm tart or sandwich tin.
Mark into 8 triangles and ***** all over. Pinch up the edges with a finger and thumb.
Bake oven 170°C 40 mins until pale straw in colour. Cool slightly and cut into triangles.
Sprinkle a little extra caster sugar before serving.
Tip : For a authentic vegetarian recipe,replace the vegan margarine with butter.
