Shortbread

by Edward Daniel 2 May 2014

written by Edward Daniel 2 May 2014

Caption of Shortbread. Image by Edward Daniel (c).

Shortbread is a favourite of mine because it is handy to bring out when friends drop by for a cup of coffee. I made these in anticipation of an interview I am going to be giving to someone.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Serves: 9 Prep Time: 30 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

100g coconut oil
50g unrefined raw sugar cane
200g gluten free plain flour

Instructions

Pre-heat oven to gas mark 180 Celsius.
Beat the oil into the sugar until smooth.
Top tip – I usually use my hands for this, as I am going to knead into dough later.
Sieve in the flour and knead to dough. Place in the oven for about 30 minutes.
Roll out the cooled dough onto a work surface gently sprinkled with flour.
Cut the dough into fingers with a knife or shape using a cutter. Place onto a baking tray covered with baking paper.
Bake in the oven for about 10 minutes. Set aside to cool.
Serve cold.

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