I was just thinking of all the things I love to eat at this time of year and I think back to the afternoons I spent at my nan and grandads house, the Christmas tree would be up, the little Christmas ornaments around the mantelpiece and always, always, always a load of sweet treats to go with a big mug of coffee that would always include shortbread, and, being from Scotland, a good slab of shortbread is a vital component to afternoon snackage come the festive season.

So this morning I thought I would roll up the sleeves and get down to some baking and I rustled up this vegan version of my favourite Scottish Shortbread, I hope you like it, the smell in the house when this was in the oven was just heavenly!

Vegan Shortbread

MyInspiration Feel The Difference Range

Makes 8 servings

Ingredients

1 cup whole wheat flour
½ cup cornflour
½ cup icing sugar
½ cup vegan margarine

Pinch All Spice

1 tsp natural brown sugar

Method

1. Preheat oven to 180 degrees

2. Combine together the whole wheat flour, cornflour, all spice and icing sugar.

3. Rub the margarine into the flour mix until you have a breadcrumb consistency then knead the mixture until a stiff dough comes together.

4.  Transfer the dough to an oiled baking tray that’s sprinkled with a little brown sugar, I used a round dish approx 9” across, and press the dough firmly into the tray until it’s evenly spread, sprinkle a little more of the brown sugar on top, then take a sharp knife and score the dough in half, then half again until you get 8 triangles (this makes it easier to cut when it’s cooked)

5. Pop in the oven for approx 40 minutes until it’s lovely and golden.