Calories
106 kcal
Protein
1.5 g
Fat
5.7 g
Carbohydrates
12.5 g
To whip up these shortbread cookies we will need a mixer with paddle attachment. We need to put the vegan butter into the mixer and beat it for few minutes to make it nice, fluffy and light. Then we add in our icing sugar and beat that for few minutes until it creams together nicely. So when that's creamed together perfectly we just wanna add in almond flavoring and just give a quick mix for a minute.
Sift almond flour in a bowl and then add it to mix of butter and icing sugar. We need to mix that together on a low speed until it just starts to come together as a dough. Then we will roll it into a ball and spread it out on a bread board and cut them up with the cookie cutter.
So now we can start to roll out our dough. We need to flour down our rolling pin and we gonna roll it out to about four millimeters. Keep adding flour to the top of dough for the rolling pin doesn't stick.
Now when the dough is all rolled out, we need to line the baking tray with some baking paper and cut our cookies into the heart shapes. Take the spatula and remove with it's help cookies from the board and pop them on tray.
Pop it the tray in oven for 25 minutes until cookies are golden brown on the top rack. After that take cookies out of the oven, you can decorate cookies with some vegan royal icing or some vegan chocolate or even some buttercream.
How to know if the dough is too sticky or not?
Just touch your dough with your hands and if it's not coming up on your fingers, it's perfect.
If you find really hard to get your cookies of the tray or your dough is really delicate, you can just pop the dough in the fridge for about half and hour and that will firm it up a little bit.
In our recipe we propose to make the heart-shaped cookies, but you can cut cookies into whatever shapes you like.
Bon Appetit!
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