21 July 2016

Recipe: Simple Vegan Chocolate Shortbread (No Added Shortening!)

Note: I'm not much of a chef or baker, but there are a few quick, simple recipes I like to make. Please keep in mind that these recipes reflect only my own experience, and that if you choose to follow them you do so at your own risk!


A couple of years ago I shared my recipe for making chocolate shortbread with cocoa powder. Since then I've been experimenting with making shortbread using melted chocolate, and I recently hit upon the perfect proportions and method. The great thing about this recipe is that it's completely free of dairy and eggs, making it suitable for vegan diets. It's also free of any added butter or oil, using only the fat in the chocolate itself for shortening.

Ingredients

- 200 grams very dark chocolate (80-85% dark)
- 1 1/2 cups einkorn flour
- 2 tablespoons plus 1/4 cup sugar
- 1/4 teaspoon salt
* Einkorn flour is made from an ancient variety of wheat and is naturally moister than all-purpose flour. If you substitute all-purpose flour, you may need to decrease the total amount of flour added.

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with baking parchment paper and set aside.
2. Break the chocolate into small pieces in a medium-sized, microwave-safe mixing bowl. Microwave the chocolate for 3 minutes on 40% power, or until the chocolate has just begun to melt. Remove the bowl from the microwave and stir the chocolate until it has melted completely.
3. Stir 2 tablespoons of sugar and the salt into the melted chocolate. Add the flour one 1/2 cup at a time, stirring after each addition until the dough becomes too stiff to stir. Incorporate any remaining flour into the dough with your hands.
4. Measure 1/4 cup of sugar into a small bowl. Divide the dough into twelve pieces. Roll each piece of dough into a ball, roll it in the sugar until it is completely coated, and place on the prepared baking sheet. Flatten each ball to 1/4 inch thickness by pressing gently with the bottom of a drinking glass.
5. Bake the shortbread for 10-15 minutes, just until it is firm. Cool for 5 minutes on the baking sheet, then use a spatula to transfer the shortbread to a wire rack to cool completely.

Makes 12 cookies

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