Raspberry Scottish Shortbread Vegan Recipes

RASPBERRY SCOTTISH SHORTBREAD ( VEGAN!)

Steps:

• Preheat the oven to 350.
• Sift the flour and salt(I just put them in a bowl and mix I'm not a sifter).
• Add the oil to the dry ingredients and mix well.
• Add the maple syrup and vanilla and mix thoroughly.
• Lightly oil a 9x9 pan. Cover bottom with half the batter, pressing it firmly into place with fingers.
• Spread the jam evenly over the batter to cover(I find it helps to mix jam first) Loosely cover with remaining batterPress gently and bake for 35 minutes. Let cool 15 minutes(If you can wait).

VEGAN SHORTBREAD

Steps:

• Whizz the flour, sugar, a pinch of salt and the cornflour in a food processor to sieve and mix briefly, then add the vanilla and drizzle in the olive oil, pulsing the food processor blades until you get a soft, golden dough. Wrap and chill for 30 mins to rest.
• Heat the oven to 180C/160C fan/gas 4, and line a baking sheet with parchment or a baking mat. Roll the dough out on a lightly floured work surface to a 5mm thickness and use a round or fluted cutter, about 6cm diameter, to cut out shortbread rounds. Use a small palette knife to transfer to the baking sheet. Can be frozen on the baking tray, then transfered to a box when solid. Will keep for up to three months.
• Sprinkle the 1 tbsp sugar over the biscuits and bake for 15-20 mins until golden brown. Leave to cool for a few mins to firm up on the tray, then transfer to a cooling rack to cool completely. Add 2-4 mins to the cooking time if baking from frozen.

RASPBERRY SHORTBREAD

Steps:

• In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and fluffy.
• Add the egg yolks and mix well.
• In a medium bowl, stir together the granulated sugar, flour, baking powder, and salt.
• Add to the butter/egg yolk mixture and mix just until incorporated and the dough starts to come together.
• Turn the dough out onto a floured work surface and form into 2 balls.
• Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or for as long as a month.
• Preheat the oven to 350F.
• Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9 by 13 inch baking pan or a 10 inch tart pan with a removable bottom.
• Make sure the surface is covered evenly with shreds of dough; gently press down on dough to compact slightly.
• With a spoon or spatula, spread the jam over the surface, to within 1/2-inch of the edge all the way around.
• Remove the remaining dough from the freezer and coarsely grate it over the entire surface.
• Bake until light golden brown, 30 to 40 minutes.
• As soon as the shortbread comes out of the oven, dust with confectioners sugar.
• Cool on a wire rack, then cut in the pan with a serrated knife.

RASPBERRY SHORTBREAD.

Steps:

• Line a roasting dish with foil, leaving enough room at either end so you can immediately lift it out.
• Beat butter and half of the sugar to a cream. Add 1 beaten egg; mix well, then add the flour. Knead well and cover the base of the pan with the shortbread. It is easy to take small pieces and flatten in your hand first. Spread thinly with raspberry jam.
• Mix the remaining sugar with 1 egg, adding the coconut mix together well. Carefully add all over the top, using a fork to cover properly. Bake at 150°C (300°F) for about 30 minutes. Coconut should be nicely browned.
• Lift out the shortbread as soon as its cooked - using the extra foil on both sides of the roasting dish, place on a cutting board then cut into squares immediately and leave to cool.
• PLEASE NOTE: Don't use sweetened coconut as the sugar in it melts and the syrup from it dilutes the base.