Recipe of the Week: Hope’s Shortbread including Vegan/ Gluten Free version

A simple easy recipe for all to enjoy baking and don’t worry we have a vegan/ gluten free version for you to try out!

Ingredients

8 ounces plain flour

4 ounces rice flour

4 ounces caster sugar

8 ounces butter

Method

Sift flour into a large bowl and add in the butter in cubes. Rub the butter into dry ingredients till it resembles fine breadcrumbs.

Then begin to knead it all together till it forms a smooth dough. Press this dough into a swiss roll tin, ensuring it is even and smooth.

Mark the edge lightly with a knife as a decoration and prick the shortbread all over with a fork. Bake at 170°C or 150°C fan oven for approx 50 mins till shortbread is a pale golden colour.

Remove from oven, allow to cool a little, then cut into fingers with a sharp knife. Leave to cool completely before removing from the tin and store in an airtight container.

Vegan/ Gluten Free Version

Ingredients

4 ounces (free from gluten) plain flour

2 ounces rice flour

2 ounces caster sugar

4 ounces vegan spread

Method

Sift flour into a large bowl and add in the spread in cubes. Rub this into the dry ingredients till it resembles fine breadcrumbs.

Then begin to knead it all together till it forms a smooth dough. Press this dough into an 8 inch/20cm round tin ensuring it is even and smooth.

Mark the edge lightly with a knife as a decoration and prick the shortbread all over with a fork. Bake at 170°C or 150°C fan oven for approx 50 mins till shortbread is a pale golden colour.

Remove from oven, allow to cool a little, then cut into wedges with a sharp knife. Leave to cool completely before removing from the tin and store in an airtight container.