Being Scottish, I love shortbread, and in the spirit of vegan-ising my favourite sweets and biscuits, I have opted to make a batch of iced shortbread. I was thinking of making “Empire Biscuits” but didn’t have the jam, so iced shortbread it was!

I still find it crazy that most of the stuff I used to eat – pre-vegan – could so easily have been made without the addition of dairy and eggs, there’s just no need for them! At the same time, you have to extra vigilant when buying some of the ingredients as they can so easily be “Non Vegan”, read labels carefully especially with the icing sugar and hundreds and thousands.

Iced Shortbread Cookies

MyInspiration Feel The Difference Range

Makes 10 cookies

 

½ cup of vegan margarine

3 tbsp light brown sugar

1 cup whole wheat flour

½ teaspoon vanilla sugar (or ¼ teaspoon vanilla extract)

 

For the icing

 

½ cup icing sugar (vegan friendly, check the labels)

Almond Milk (enough to make a paste)

½ teaspoon vanilla

 

To decorate

1 tablespoon of Dairy free chocolate vermicelli

½ tablespoon hundreds and thousands (again check label first)

 

Method

 

1. Preheat oven to 200 degrees celcius

2. Cream together the margarine & sugar & vanilla then add the flour. Mix together until dough forms

3. Take heaped teaspoons of the mixture and roll in a ball, place on a lined baking tray and press down with the bottom of a glass to level out.

4. Place in the oven and bake for 10 minutes until golden

5. Allow cookies to cool

6. Mix the icing sugar, milk and vanilla in a bowl until a thick icing is formed, spoon the icing sugar over the top of the cookies and swirl it around to evenly coat it, then add some sprinkles on the top.