Breakfast

Vegan Shortbread Sharer

Try our homemade vegan shortbread.

Using a spatula or wooden spoon, cream the Flora Original and sugar until light, add the vanilla, then stir in flour, bring the mix together in your hands, then wrap in cling film and flatten into a disk. Chill for 1 hour- use your freezer if the mix is particularly soft.
Once chilled, heat the oven to 180C/160C fan. Lightly flour a clean work surface and use a rolling pin to roll the dough out to around 5mm thickness, moving the disk around a little to make sure it doesn’t stick to the floured surface- add a little more flour to the surface if necessary. Use a cookie cutter to cut into shapes, then transfer the cut biscuits to a baking sheet lined with baking paper. Reroll out the offcuts and repeat. Sprinkle in a little extra sugar and bake for 10-12mins, until lightly golden. Transfer to a wire rack to cools a little, then drizzle with melted chocolate. Allow to cool completely before tucking in!