Basic Shortbread
This basic vegan and gluten-free shortbread recipe can be used for stand-alone cookies or dressed up with chocolate, caramel, jams, or a variety of other toppings.
I used Miyoko's vegan butter, put regular sugar through a coffee grinder to make it extra fine, used Bob's Red Mill gluten free flour (the one without the xanthan gum), and put 1/3rd cup golden flaxseeds through a coffee grinder to make the flaxseed meal.
Servings:
36
yield(s)
Prep Time:
20
mins
Cook Time:
45
mins
Total Time:
65
mins
Ingredients
-
1
cup
All Purpose Flour
-
1
tsp
Vanilla
(or clear imitation vanilla)
-
1/3
cup
Flax Seed
(Ground into meal)
-
1/4
cup
Sugar
(Ground fine)
-
1
tbsp
Coconut Oil
(I prefer virgin, but you can use processed if you dislike the smell)
Instructions
-
Pre-heat the oven to 325° and line a cookie sheet with parchment paper
-
Grind Flax Seed and Sugar into a fine flour/powder using a coffee grinder, then mix in a large bowl with the All-Purpose Flour
-
Add chilled butter to the mix and work into the flour mixture with your hands for about 5 minutes, until a crumbly dough is formed
-
Add coconut oil and vanilla and continue working dough for another 1-2 minutes
-
Turn dough out onto parchment paper, then set another piece of parchment paper on top and use a rolling pin to flatten dough to desired thickness
-
Score the dough along desired break points using a fork or knife, but don't cut all the way through
-
Bake for 45 minutes, then allow to fully cool on the baking sheet before separating
-
(OPTIONAL) Once cooled, apply powdered sugar, chocolate, or jam as topping