Description
These 5 ingredient vegan shortbread cookies with chocolate chips are really easy and quick to make and taste delicious. In just 20 minutes you will have freshly baked delicious vegan shortbread - perfect for those short notice visitors!
Ingredients
Units
Scale
- 225 g non dairy butter
- 110 g caster sugar
- 275 g plain flour
- 75 g chocolate chips
- 1 tsp vanilla extract
Instructions
- Pre-heat the oven to 180°C (fan oven)
- Cream the butter in a large bowl, either with an electric mixer or a wooden spoon until nice and soft
- Add the sugar and beat in until the mixture is light and fluffy
- Add the vanilla extract and stir through
- Sieve in the flour and chocolate chips and mix until it forms a dough. If it is too sticky add a little more flour, if it is too dry you can add a splash of non dairy milk
- Roll the dough to 5mm thickness and cut into shapes.
- Place on a lined baking tray and bake for 10-12 minutes or until they are just starting to turn brown. You want them to stay a pale colour so it is important to keep an eye on them and take them out of the oven before they brown.
- Leave on the tray to firm up for 5 minutes before transferring to a wire rack to cool.
