Valentine's Vanilla Shortbread (Dairy-Free)

Happy Saturday!

Today's recipe is Valentine's Day inspired, and is perfect with a mug of tea (or two). It's also dairy-free! This makes 20-24 biscuits, obviously depending on how big your cutter is!

Ingredients
125g butter
55g caster sugar (plus a little extra for dusting)
180g plain flour
1 drop of vanilla essence

To make this dairy free, use Stork Baking Block, which is perfect for biscuits and pastry. You should be able to find this next to the regular Stork tubs.

Method
Beat together the butter and caster sugar, until smooth and creamy. This should take 2-3 minutes.
Add in the flour and vanilla essence and mix together thoroughly with your hands until it forms a soft dough.
Roll out into a round of approximately 5mm thick.
Use a heart shaped cutter and cut out as many shapes as you can. Re-roll and repeat this process until you use up all the dough.
Pop the hearts onto a greased baking tray, and leave in the fridge for 20 minutes. This will help them to keep their shape when they cook.
Meanwhile, pre-heat the oven to 170C.
Once heated, pop the shortbread into the oven and bake for 8-12 minutes, until lightly golden brown.
Lift onto a cooling wire, and dust with caster sugar.


Happy baking!

Charley x

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