While the world has really came on a long way in vegan food, there are some things you just can’t easily get in the shops. Sweet treats seem to be lagging behind savoury offerings, in my local supermarkets anyway. Okay, some of the biscuits are accidentally vegan, and you have the free from options but these are so expensive, for a family of four they are not bought regularly.
Vegan Chocolate Chip Shortbread is something I have seen only once, in 2019 at Christmas in Holland and Barret. This cost £5, and it was okay, I enjoyed it but not like I should have. Since then I have been on the lookout for a quick and easy shortbread recipe, and I recently found one.
This recipe is very quick to make, the longest time is to chill your dough. I make this in the morning and put it in the fridge for the full day. The shortbread is delicious, so good that even if there was vegan chocolate chip shortbread available in the shops, I would still be making this. It’s pretty cheap too, okay, definitely not a health food, but for an occasional treat, it really hits the spot.
Chocolate Chip Shortbread
- 250 g Vegan Margarine I use flora buttery
- 130 g Caster Sugar I used Golden
- 1 tbsp Vanilla Extract
- 1 pinch Salt
- 350 g Plain Flour
- 100 g Vegan Chocolate I used a bag of bourneville buttons
- Mix the margarine with the sugar in a large bowl.
- Add vanilla extract and a pinch of salt, mix further.
- Add the flour and mix until a fairly stiff dough is formed. You will have to use your hands at the end to knead the dough a little to ensure it is mixed well
- Chop your chocolate into smallish chips, then mix these in well by hand.
- Roll into a large ball, place in a bowl, cover and put in the fridge to chill for at least an hour.
- Once chilled, roll out and cut into circles. Put on a baking tray covered with greaseproof paper.
- Bake in the oven at 200 degrees cesius (fan) for around 30 - 40 minutes. My oven seems to cook quite slowly, so ensure you check regularly. The edge will begin to brown, if the shortbread isn't cooked at this point turn down the temperature and cook a little longer.
- I allowed the shortbread to cook on the tray before moving.
This may sound a little strange, but I will more than likely have a mental link between this shortbread and the Coronavirus lockdown. I made this for the first time just before our lockdown began and I have made them now three times in the last two weeks. The whole family loves them, my husband even remarking that these were one of the best things I had ever made. Last time I made them I was unable to get the bourneville buttons at the shop so got some dark chocolate bars, including an orange flavour. The chocolate orange version of the shortbread was equally delicious so there are potentially many flavour combinations that can be tried!
Calorie wise, these are around 170calories dependent on the size of shortbread that you make. Last night we made 24 from this amount of mix so you can make these as small or large as you want dependent on your desire for chocolatey sugary goodness.