Valentines Shortbread Cookies
Heart shaped Vegan shortbread topped with a hard icing top
Servings 12 people (about 20 cookies)
Calories 140kcal
Equipment
- Hand held mixer
Ingredients
Shortbread Cookies
- 150 grams Vegan butter I use Nuttlex
- 60 grams caster sugar
- 200 grams plain flour
- 1 teaspoon vanilla extract
Hard Icing Top
- 1 cup icing sugar
- 1 tablespoon plant based milk I use almond milk
- food colouring I use ¼ teaspoon of beetroot powder
- coloured sugar pearls I use light pink & white
Instructions
Shortbread Cookie Dough
- Pre heat oven to 180°C or 350F
- In a mixing bowl, add 150 grams of vegan butter (I used nuttlex), 60 grams of fine sugar and 1 teaspoon of vanilla extract. Cream with a hand held mixer
- Add 200 grams of plain flour (you can also use gluten free) and mix into a dough
- Wrap and leave in the refrigerator for 2+ hours
- Remove from the fridge, sprinkle your bench top with flour, and roll out to 1cm
- Cut into heart shapes!
- Transfer to a lined baking tray and bake for 12 to 14 minutes
- Let the cookies completely cool before adding the icing
Cookie Icing
- Add 1 cup of icing sugar, ½ teaspoon vanilla extract and 1 tablespoon of almond milk to a bowl
- Whisk until a smooth icing forms. Add more sugar to make it thicker, or more almond milk to make it thin
- Use this icing as it is for the white based cookies
- Add food colouring! I actually used ½ a teaspoon of beetroot powder to get the pink colour!
- Decorate with sugar pearls
- Leave the cookies for about 1 hour for the icing to cool and harden
Notes
I like to make the icing super thick and then use my fingers, or a mini spatula to cover the cookie
Nutrition
Calories: 140kcal