Valentine's Day Chocolate Dipped Vegan Shortbread Recipe | Cookie Recipe
Easy vegan/plant-based recipe with only four ingredients.
Rich and buttery, these shortbread biscuits will definitely melt your heart :D.
220 g of room temperature vegan butter (I used Naturli's)
100 g icing sugar
310 g plain flour
150 g of Dark Chocolate
1/2 tsp of vanilla (optional)
Preheat the oven to 325ºF/165ºC/Gas Mark 3
Line baking tin with greaseproof baking paper.
Mix the butter, sugar and vanilla together until they are combined.
Add flour and mix together until combined. You can use a spoon here or your hands
Roll out the dough on a tray, roughly 5cm thick and place in the fridge for 10-20mins
Cut your shapes out and then place in the oven to bake for 25mins.
Once baked, let the shortbread cool.
Melt roughly 2/3 of the chocolate in a heatproof bowl. Melt over a pan of gently simmering water.
Once melted, remove from heat and add the remaining chocolate and mix in until combined and melted.
Then dip the shortbreads in the melted chocolate and lay on a tray
Place the tray in the fridge for 20mins for the melted chocolate to set.