Vegan shortbread is such an easy cookie recipe to bake. The gluten free version is just as stress-free and the flavours are virtually the same. The only slight difference is the cookie texture. It’s a little more ‘crispy’. I think this is due to the almond meal but hardly noticeable. This cookie is very fragrant in flavour and pairs well with rose herbal teas.
The four flavours in this recipe are Rosewater paired with Thyme for the cookie base. Lemon for the simple lemon buttercream icing. And pistachio which is crushed and sprinkled on top. These flavours all compliment each other to create a really lovely eating experience.
The flours used for the recipe are white rice flour, cornflour or cornstarch and almond meal. You shouldn’t have any issues getting these at your local supermarket as they are very common.
Here are a few tips when making this recipe:
1. Keep your butter and your hands cold and make sure you chill your dough. Don’t skip this step. It helps with the cutting out process and helps the cookies keep their shape.
2. The perfect thickness is 0.5 centimetres or 5 millimetres.
3. Know how strong your rosewater is. I find some brands are really strong and others are weak. You want to be able to taste the rosewater slightly at the end of eating the cookie.
Using a really high-quality lemon essence will help your buttercream sing and balance out the sweetness of the cookie.
Want normal shortbread? GO HERE