Sometimes simple ingredients can create very delicious food like this vegan shortbread cookies. You can make this with basic ingredients and it comes out so crunchy and yummy☺
We were going to the local forest for a fun day and our friend was coming along as well. So I thought about taking something home made with us to share that is easy to hold and eat, mainly for the kids. I don’t know any kids who don’t like chocolate and cookies and I was sure this cookies would be a hit☺
If you have never made vegan cookies, try this recipe! it is really easy.
- Cream the sugar, margarine and the vanilla extract in a mixing bowl until fluffy
- Fold in the flour and salt until combined. Stir in the chocolate and the nuts
- Form the dough into a cylinder shape and wrap tightly in cling film, put it in the freezer for one hour
- Take out the dough from the freezer, unwrap and cut into think slices
- Place the cookies on the baking tray and bake for 16 minutes or until golden around the edge
Please follow the detailed instructions below.
As the cookies come out from the oven at night, 2 cookies disappeared! They are still a bit soft but some people in my family couldn’t beat the sweet aroma from the cookies..
The next day we all enjoyed the cookies in the forest for a snack and my son ate more of the cookies after we came home☺
If you are beginner for vegan cooking or those who are looking for an easy cookie recipe I recommend you to try this vegan shortbread cookies!
Vegan Shortbread Cookies
Ingredients
- 70 g light brown sugar
- 100 g vegan margarine or butter
- 1 tsp vanilla extract
- 150 g plain flour
- 1/4 tsp salt
- 40 g dark chocolate crushed into small bits
- 20 g mixed nuts crushed into small bits
Instructions
- In a mixing bowl, cream the sugar, margarine and the vanilla extract together with a folk until fluffy.
- Fold in flour and salt in parts until well combined. Stir in the chocolate and mixed nuts and form the dough into a cylinder shape (about 4.5cm in diameter). The dough should be very soft but not too wet.
- Wrap the dough tightly in cling film and leave in the freezer for one hour.
- Preheat the oven to 180°C (gas mark 5) and line a baking tray with baking paper. Take out the dough from the freezer, unwrap and cut into slices with a bread knife (thickness of between 0.5cm to 0.7cm). You will have 20 to 25 cookies.
- Place the cookies on the prepared baking tray and bake for about 16 minutes of until slightly golden around the edge. Leave to cool before serving. The cookies may be soft when they just come out from the oven but they will go crunchy after cooled down.
- Keep in an air tight container up to 5 days in room temperature.