Shortbread Cookies: Vegan
- December 2013
- Recipes
I like cookies that aren’t too sweet, to have with Earl Grey tea at breakfast or in the afternoon. These are really versatile: use your imagination to top them with anything (jam, sliced nuts, lemon glaze, chocolate or you can mix in lemon zest, chocolate chips, peanut butter chips, sesame seeds) or nothing for a nice plain tea biscuit. Yes, you do have to roll them, but they are quick and easy.
1 1/4 cup brown rice flour
1 cup unbleached flour
2 teaspoons baking powder
1/3 cup maple syrup
1-2 tablespoons dry sweetener–I prefer maple sugar
scant 1/4 teaspoon salt
1/2 cup earth balance margarine, melted
1/4 cup water
2 Ener-G Egg Replacers (mixed before adding)
2 teaspoons vanilla extract
fruit preserves, optional, or whatever you want to add
1 tablespoon sesame seeds, optional
Preheat oven to 350 degrees. Mix all dry ingredients together. Stir in all wet ingredients: the dough will be soft and wet-ish but not too sticky. Line 2 cookie sheets with parchment paper
Roll half of the dough between wax paper to 1/4″ thickness or thinner–I roll them pretty thin because I like crisp, brown edges on these. Cut out shapes using cookie cutters or a small drinking glass and place on cookie sheet. Then do the other half.
Put a small amount of fruit preserves in the center of each cookie if you like: my favorites are hazelnut/fig, blackberry and raspberry. I like plain too, so I just do some of each. If you are planning to glaze, you can do it when they are finished (lemon or maple glaze is really nice on these).
Bake for 25 minutes until edges are just golden brown or more brown, depending on your preference.
