vegan shortbread
Jan. 30th, 2010 11:10 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
meeliehousewarming for Childhood Friend tomorrow! So, Chocolate Vegan Shortbread!
First time making this variation, so will have to get feedback from her tomorrow on the final result(to me it tastes very nutty, but that is to be expected as the dairy substitutes are all pretty much nuts)
250g Nuttelex(I used the olive version)
2 cups flour(more like 2 cups and 1/4 to add more consistency to the nuttlex)
1 teaspoon vanilla
2/3 cup caster sugar
1 bag sweet william dairy free choc chips
preheat oven to 160 degrees celsius(non fan forced)
cream the Nuttelex, sugar and vanilla
knead on a floured surface until smooth
wrap in plastic and fridge for 30 minutes - maybe a bit longer for this vegan variation
roll out the dough between two sheets of baking paper to about 5-8mm thickness
cut out shapes with your star cutter!(the thickness is best if the cookie lifts with the cutter and you have to gently shake the cookie out)
put on greased, or non-stick tray
bake for about 20-30 minutes, the bottom of the shortbread should be lightly golden, but can be paler if you prefer
cool on wire rack
melt the sweet william choc chips in the microwave for about a minute
dip the tops of the shortbread in the choc and then put on a tray to set in the fridge
enjoy!
First time making this variation, so will have to get feedback from her tomorrow on the final result(to me it tastes very nutty, but that is to be expected as the dairy substitutes are all pretty much nuts)
250g Nuttelex(I used the olive version)
2 cups flour(more like 2 cups and 1/4 to add more consistency to the nuttlex)
1 teaspoon vanilla
2/3 cup caster sugar
1 bag sweet william dairy free choc chips
preheat oven to 160 degrees celsius(non fan forced)
cream the Nuttelex, sugar and vanilla
knead on a floured surface until smooth
wrap in plastic and fridge for 30 minutes - maybe a bit longer for this vegan variation
roll out the dough between two sheets of baking paper to about 5-8mm thickness
cut out shapes with your star cutter!(the thickness is best if the cookie lifts with the cutter and you have to gently shake the cookie out)
put on greased, or non-stick tray
bake for about 20-30 minutes, the bottom of the shortbread should be lightly golden, but can be paler if you prefer
cool on wire rack
melt the sweet william choc chips in the microwave for about a minute
dip the tops of the shortbread in the choc and then put on a tray to set in the fridge
enjoy!
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no subject
Date: 2010-01-30 01:07 pm (UTC)no subject
Date: 2010-01-30 01:10 pm (UTC)no subject
Date: 2010-01-30 01:30 pm (UTC)Curiously enough, Nuttlex doesn't actually contain any nut oils. I've always disliked the taste of it though, and discovered that Olive Grove Lite is actually dairy-free (unsure about vegan status though).
Also many kinds of dark chocolate are dairy-free (Lindt 70% for example).
no subject
Date: 2010-01-30 01:39 pm (UTC)that's weird! It does have a nutty taste to it though! I know my friend eats both nuttelex and sweet william so I thought I would stick to brands I knew she had no problem with.
I personally really like Kinnerton Chocolate - but it is hit and miss to find it lately.