Vegan Shortbread

Ingredients

For 16 portions

• 🧈 225g plant-based spread
• 🍚 110g sugar
• 🌾 285g flour
• 🌾 50g corn starch
• 🥄 3ml vanilla extract
• 🧂 1g salt

Method

1. Heat the oven to 160°C (140°C fan). Line a 20 x 30 cm tin with baking paper.
2. Beat the plant-based block spread with 100 g of the sugar and the vanilla until pale and creamy. Use a block for baking rather than a soft tub spread, which is too watery here.
3. Sift in the flour, cornflour and salt and mix gently until it just comes together into a dough. Don't overwork it.
4. Press evenly into the tin and smooth the top. Prick all over with a fork and chill for 20 minutes, as plant-based spread softens faster than butter.
5. Bake for 35 to 40 minutes, until pale golden.
6. Sprinkle with the rest of the sugar straight away and mark into 16 fingers while warm.
7. Leave to cool completely in the tin before cutting through and lifting out.