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Chocolate Button Shortbread Squares - my dairy-free version of the M&S Icon

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 6
Ingredients Equipment Method Notes

Ingredients
  

  • 110 g plain flour
  • 30 g cornflour
  • 30 g custard powder
  • 1/2 tsp salt
  • 60 g caster sugar
  • 1 tsp vanilla extract or paste
  • 110 g dairy-free butter melted
  • 40 g giant chocolate buttons
  • 1-2 tbsp caster sugar for sprinkling

Equipment

  • 1 20x30cm baking tin, or double the recipe for a more conventional 50cmx30cm

Method
 

  1. Preheat the oven to 180℃. Line the loaf tin with baking paper
  2. In a large bowl combine the flour, cornflour, custard powder, and salt. Whisk to lighten and combine.
  3. Stir in the sugar
  4. Pour in the melted butter and add the vanilla, and mix to form a soft dough.
  5. Roughly chop half the buttons and leave the other half whole. Stir into the dough.
  6. press into the lined tin and prick all over with a fork
  7. Bake for 15-20 minutes until lightly golden
  8. Remove from the oven and immediately cut into squares with a round ended knife
  9. Sprinkle with the additional sugar and leave to cool
  10. Once cool break into fingers and enjoy. These biscuits will keep for about 1 week in a sealed container.

Notes

If you can’t find custard powder, just use 60g cornflour and 2 tsp vanilla