Chocolate Shortbread

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.

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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