- Raspberry and prosecco jam 🍾✓
- Buttery shortbread 🍪✓
- Vegan… 🌱✓
- Flowers 🌸✓
- Delicious ❤️✓
I love shortbread! It’s for sure my favourite biscuit ever especially when it’s extra buttery and sweet. And homemade! On my recent holiday to Devon there was a cute little bakery in the village we stayed in which made amazing shortbread and a deli which sold preserves such as this raspberry and prosecco jam (which is honestly so so so gorgeous). So obviously I had to bring some home with me and make these really yummy little flower shortbread biscuits.
I recently have also been wanting to try and make more of my bakes vegan. I’m not vegan but I just want to try and show you can make pretty much everything that isn’t vegan vegan and it will still taste unbelievable, if not better. This shortbread is really soft and crumbly, but still has a little crunch, is buttery and delicious, just like non vegan shortbread would be. These biscuits can be made with normal butter rather than a dairy free version though if you wish, they will turn out just as perfectly.
Hope you ❤️ them!
(makes 12 biscuits)
- 325g plain flour (plus extra for rolling the biscuit dough out)
- 100g caster sugar
- 2 tsp. vanilla essence
- 200g dairy free margarine (I used vitalite)
- 12 tsp. raspberry and prosecco jam (or jam of your choice)
- In a large bowl mix together the margarine, vanilla essence and the caster sugar using a hand held electric whisk for a couple of minutes until the mixture is light and fluffy.
- Add in the flour and mix together with a wooden spoon until everything is combined and a soft biscuit dough is formed.
- Combine all the dough with your hands making it roughly into the shape of a ball, wrap it up in clingfilm and leave it to chill in the fridge for 45 mins.
- Line 4 baking trays with greaseproof paper and preheat the oven to gas mark 4, 180°C electric or 160°C fan oven.
- Remove the dough from the fridge and lightly flour a work surface.
- Using a floured rolling pin (to stop the dough sticking as it is quite a soft dough), roll out the biscuit dough until it is about 1cm in thickness.
- Using a flower cookie cutter cut out 24 flower shaped biscuits. In 12 of the flowers cut out a hole in the middle of them (I just used a bottle lid to do this).
- Place each of the cut out flowers onto the baking trays and sprinkle over a tiny bit of caster sugar, just for that extra sweetness.
- Place the trays into the middle of the preheated oven and bake for 15 mins- maybe slightly longer depending on your oven. They will start to go a very slightly golden brown on the edges when they are done, don’t leave them any longer as shortbread is meant to be a very light coloured biscuit. I baked 2 trays at a time to ensure all the biscuits had an even bake.
- Once baked, remove from the oven and leave to cool on their tray for 5 mins. Then transfer them to a cooling rack and leave to cool completely.
- When they are cooled, spoon a tsp. of jam onto the centre of the flower shapes that don’t have a hole in them. These are the base of the biscuit. Top each of these with a flower biscuit with a hole in until you have 12 jam filled perfect little flower biscuits.
- Try mixing up the jam flavours to make lots of different types of this lovely biscuit. Happy baking!
Charlotte x x x