I have posted this one before but though it is such a quick and easy make that it was worth sharing again ….. especially as I have just been baking it for an Infant Massage the other week.
This recipe comes from a great wee book we got when himself (then aged eight) decided that he wanted to become Vegan. As I tend to feel better without gluten I was trying to find a way to still bake yummy treats without gluten, eggs or butter being involved and began trawling the library for books. Thankfully Jennifer Katzinger was a step ahead and had already written her book; Flying Apron’s Gluten Free and Vegan Baking Book. It is a great ‘go to’ resource as it has a mix of sweet and savoury treats which have all been tested in her bakery.
The end result of the she calls Maple ‘Butter’ Bars is so like shortbread that I have just given it that name 🙂 It is a super quick, easy and very delicious recipe. The only thing we have altered from her original recipe is to use coconut oil instead of palm oil. I have noticed though that the quality of the coconut oil does change how it bakes in the oven so wanted to mention here that if you find you have coconut oil bubbling away on top of your shortbread as it bakes then fear not. We have had this once or twice and simply pour a bit of the excess on top then return to the oven for a little extra baking with the same delicious results.
We have also played around with the flour that we use over the years. I love a mix of brown rice flour and buckwheat however the non-vegans on the bus prefer it when I use the Edmonds GF flour so I guess it is just personal taste for you and yours. I have given the full recipe below however I usually just do a half recipe as it is very sweet and moreish. I also cut them into bite size biscuits so that it goes a bit further.
- 2 3/4 Cups GF flour (1 3/8 buckwheat and 1 3/8 rice, all rice or premixed works)
- 1 cup of coconut oil
- 3/4 cup maple syrup
- 1 teaspoon vanilla essence
-Heat the coconut oil in a pot until it is just liquid then add the maple syrup in along with the vanilla essence and stir well
-Mix in the flour until it is well blended in.
-Spread the mixture into a baking paper lined tin. Preferably a tin that you can open and slide the baking paper out of at the end. You want a layer about 1/2 to 1 cm thick.
-Bake at 190C for 30 mins or until the edges are golden and hardening a little.
-Remove from the oven and use a knife to ‘cut’ into small pieces.
-Slide the baking paper with the scored shortbread intact onto a cooling tray.
-Cool and enjoy.
Hope this finds you warm where ever you are
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