Vegan Chocolate Shortbread Cookies
The crunchy, crispy vegan chocolate shortbread cookies are perfect for a snack or dessert or any time munch! Enjoy these light, chocolaty and pleasantly sweet cookies with your cuppa!
Ingredients
- 105 g Vegan spread
- 70 g Icing sugar
- 1 tsp Vanilla extract
- 2 tbsp Cocoa powder
- 150 g Plain flour
- 60 g Vegan chocolate optional for decoration
Instructions
- Preheat the oven to 180°C (gas mark 4.5) and line a baking tray with baking paper.
- Whisk the vegan spread, icing sugar and vanilla extract together well in a mixing bowl for about 2 minutes until pale and fluffy.
- Add the cocoa powder and whisk well.
- Slowly add the plain flour as you blend the mixture by hand. Mix to combine until *a non-sticky dough forms.
- Roll the dough into *a oval or a circle log and wrap in cling film. Pop in the freezer for 30 minutes.
- Cut the log into 1 to 1.5cm slices and place them on the prepared baking tray. *Bake for 25 minutes. Allow the cookies to cool down.
- Melt the chocolate in the microwave and coat the top of the cookies to decorate (optional).
Notes
*The dough should non-sticky, moist but slightly dry like shortcrust pastry.
*You can create any shape such as square, triangle as well as oval and circle.
*I advise you to check the cookies after 20 minutes to make sure they are not over done as every oven is different!