- Hello, how are you.
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This episode I'm showing you how
to make the easiest
vegan shortbread cookies.
Oh my God, look at how just
cute these cookies are.
They are so delicious.
And it only takes four ingredients to make
and about ten minutes to whip up
and pop them in the oven.
So let's get in the kitchen
and let's get baking.
(upbeat music)
Okay, to whip up these shortbread cookies
all you're gonna need is a mix master
with a paddle attachment,
you're going to need
300 grams of plain flour
that's been sifted,
you're going to need
80 grams of icing sugar
that's also been sifted,
and if you're in America,
make sure you're using
organic icing sugar.
And you're going to need
250 grams of vegan butter
or a simple margarine that you get
from the supermarket
and make sure it's salted
because if it's not salted you just
wanna add a tiny pinch
of salt to the recipe
and the last thing you need is
a teaspoon of almond flavoring.
So I'm just gonna put my
butter into my mix master
and beat it for a few minutes
to make it nice and light and fluffy.
Okay now what we're gonna do is
we're just gonna add in our icing sugar.
And we're just gonna beat that
for a few minutes until
it creams together nicely.
So you're going to wanna
pause it halfway through
and just scrape down the sides.
Okay so that's creamed together perfectly.
Now we just wanna add
in our almond flavoring
and just give it a quick mix for a minute.
Okay, now we can add in our
300 grams of plain flour.
I'm gonna mix that together on a low speed
until it just starts to
come together as a dough.
But you do wanna stop it halfway through
and just scape the bottom
if sometimes you find your mix master
doesn't quite get the batter on the bottom
and mix it into the rest
of your ingredients.
With shortbread the trick is to
work out whether or not your dough
is too sticky or too dry.
So I ended up adding an
extra 20 grams of flour
to this mixture.
Now you may not have to.
It is always good to have some
extra flour on hand.
Now as you can see it's
come together as a dough
and the trick is to know if it's
too sticky or not
and the way to do that is to simply
just touch your dough with your hands
and if it's not coming up on
your fingers, it's perfect.
But you still want it to be really quite
wet and dense and very delicate.
And that's what's gonna
give your shortbread
that gorgeous crumbly texture.
So now what we wanna do is I'm
gonna roll it into a ball
and spread it out on a bread board
and cut them up with my cookie cutter.
So what you're gonna need now is
always have some extra flour on hand.
You're gonna need a rolling pin
and your cookie cutters.
So what we're gonna do
is roll out our dough.
Now make sure you flour
down your rolling pin
and you're gonna roll it out to
about four millimeters or
about half a centimeter.
And I just wanna keep adding flour
to the top of your dough just so
your rolling pin doesn't stick.
All this dough is just gorgeous,
these cookies are going to be divine.
Okay now that my dough is all rolled out,
I've got a baking tray lined with
some baking paper ready to go
and I'm gonna cut my cookies
out into heart shapes.
Now you can cut them into
whatever shapes you like.
I just think these are super cute.
Now this recipe will make around
two dozen cookies depending on size.
Now another little trick is if you
find it really hard to get your
cookies off the tray
or your dough is still
really, really delicate
and you wanna make your
life a little bit easier,
you can just pop the dough in the fridge
for about half an hour
and that will firm it up a little bit.
So I've got a little spatula here
and I'm just gonna use that to help
remove the cookies from the board
and I'm just gonna pop them on my tray.
This dough is very delicate
so just take your time and be gentle
when you're moving your cookies
from your board to your baking tray.
Okay so now that this tray is full
I'm gonna pop it in
the oven for 25 minutes
or until my cookies are nice and light
and golden brown.
They're still gonna be very pale though,
so just keep an eye on them.
I find 25 minutes exactly
works perfectly for me.
So I've just taken my
cookies out of the oven
and they're perfect.
Now as you can see they've
kept their shape really well
and they're just slightly browned
around the edges,
but they're still very pale
and this batch took
about 24 minutes to bake
so just keep an eye on your cookies
when it reaches the 20 minute mark.
And my last tip is to cook them
on the top rack of your oven.
What I've found is when I
cook them on the top rack
they seem to cook more evenly
and don't brown too quickly.
So now you can decorate your cookies
with some vegan royal icing
or some vegan chocolate
or even some buttercream
or you can just eat them as they are.
They're really, really delicious
with just a cup of tea or a hot cocoa.
So make sure you tune in next week
for another vegan baking adventure
and if you have any questions,
pop them down below.
And of course tell me how you went
when you baked this recipe,
I'd love to hear from you.
And I'll see you next week for
another vegan making adventure.
Bye for now.
