Vegan Shortbread Recipe
This vegan shortbread recipe is an ingenious egg- and dairy-free bake, with olive oil binding the flour and polenta for a delightfully crumbly sweet treat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Tart pan
- Shortbread mould
- Oven
- Mixing bowl
- Microplane
- Rolling pin
- Cookie cutter
- Measuring cup
- Measuring spoon
- Spoon
- Chef's knife
Ingredients
- 180g of plain flour
- 170g of polenta, or cornmeal
- 130g of icing sugar
- 1 tsp salt
- 1 tbsp of rosemary leaves, chopped
- 2 lemons, zested
- 215g of olive oil
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