Ingredients

• 250g Plain Flour (50%)

• 75g Icing Sugar (15%)
• 0.5g Salt (0.1%)
• 135g Baking Block, chilled (34.9%)

Flavours

• Coconut Milk Flavour FN14621 @0.15%

Coconut Milk Vegan Shortbread Recipe

This Coconut Milk Vegan Shortbread recipe combines the creamy richness of our signature coconut milk flavour with the delicate, crumbly texture of traditional shortbread.

Method

1. Using a pestle and mortar, plate the flavour onto the sugar.

2. In a medium sized bowl combine the plain flour and icing sugar and mix until fully incorporated.

3. Cut the butter into cubes and add it to the flour and sugar mixture.

4. Using your fingers rub the butter into the flour mixture until a sandy breadcrumb texture starts to form.

5. When it has reached this stage tip the mixture onto a clean work surface and knead lightly until the mixture comes together and forms a dough.

6. Roll the dough out gently on a lightly floured surface and cut out the shortbread biscuits, reroll and cut some more. (Try not to overwork the dough)

7. Place the biscuits onto a lined baking tray and prick with a fork, place in the fridge to chill for 20 minutes, during this time heat up your oven to 170°C.

8. Remove the shortbread from the fridge and sprinkle with caster sugar.

9. Bake in the oven for 15 minutes. Remove from the oven and allow to cool on the tray slightly to firm up before placing on a cooling rack.