Vegan advent calendar
Om nom nom shortbread. You know, I haven’t made shortbread since I was a child, so making a vegan version is definitely going to be a challenge for me. Luckily, the recipe in my Mum’s cookbook (read about that here) didn’t require eggs like some recipes I’ve seen. So the only substitution was to use vegan margarine instead of butter. I also upped the quantity of marg, as I just wasn’t getting a dough, and I added spices to give it a more festive feeling.
6 oz vegan marg
6 oz flour
2 oz caster sugar
1 teaspoon mixed spice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Sieve the flour into a bowl. Add the margin,spices, sugar and knead into a dough.
Roll out the dough on a floured surface till about 1/4 inch thick (quick tip: an inch is roughly the length from the tip of your thumb to it’s first knuckle, use that as a guide).
Cut into Christmas tree shapes (you can buy biscuit cutters in most supermarkets) and place onto an oiled baking tray.
If you want to hang your Christmas tree shortbread biscuits on your Christmas tree, then make a little hole in the dough at the top, by using a sharp knife.
Bake in the oven at 150 degrees Celsius for 20-25 minutes.
Decorate however you want. Getting children to help with this is a fun task. Try sprinkling sugar, edible glitter, edible gold. Ice them with icing sugar tinsel and baubles. Go crazy with colour. It’s Christmas after all!