It was back to school for us today, after a lovely Easter holidays. The house is now feeling rather quiet and both girls seemed a bit sad the holidays are over – although they both looked perfectly happy once they got to school. Anyway, an empty quiet house meant blitzing some of the cleaning/tidying but also baking! Today’s experiment is some delicate chocolate shortbread fingers to welcome them both home at the end of the day. My own recipe so I hope this works as I don’t have a back up plan!
Chocolate Shortbread (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
Makes about 24 fingers
- 150g dairy-free spread (I used Pure Sunflower)
- 75g caster sugar
- 1 1/2 cups of plain flour
- 3 tbsps cocoa powder
- 1 tsp vanilla paste
- 1/4 tsp salt
- extra caster sugar to sprinkle
– Line a baking sheet with parchment.
– Cream together the spread, sugar and vanilla until well combined but not fluffy.
– Sift in the flour and cocoa. Mix to form a soft dough.
– Wrap in clingfilm and rest in the fridge for at least an hour
– Preheat the oven to 160 degrees Centigrade/Gas mark 3
– Roll out the dough to about 1/2 cm thick. Cut into finger shapes (or any other shape you like) and transfer to the lined baking sheet
– Bake for 25 minutes, turning the tray once.
– Take out of the oven and immediately sprinkle with caster sugar.
– Let cool for 5 minutes, then transfer to a wire rack to continue cooling.