This recipe is inspired from one by Ottolenghi that I have basically veganised it. So I cannot take full credit. This was my favourite shortbread recipe before going vegan and now I can still enjoy it, all be it not as buttery, just making a few simple swaps.
It works as a great base recipe to add so many other flavours, such as orange and cinnamon at Christmas, vanilla and lavender, or add herbs for a savoury biscuit, you can also swap in various other chopped nuts. The options are endless.
- Serves:about 20 biscuits
8 cardamom pods seeds removed and ground using pestle and mortar
250g plain flour
25g ground white rice or shop brought rice flour
½ tsp salt
40g icing sugar
200g vegan butter I like stork
1 tbsp. plant milk
60g shelled pistachios, finely chopped
2 tbsp. vanilla sugar or just caster sugar
In a food processor with a plastic blade or a free standing mixer with the beater attachment, add the butter in lumps, plain flour, icing sugar, rice flour, salt and cardamom.
Run the machine until it turns into a paste or just comes together and stop immediately, you do not want to add air.
Scrap it out on to a lightly floured surface and roll into a sausage about 5cm in diameter. Wrap in cling film and place in the fridge for at least 1 hour.
Line 2 large baking tray with parchment. Scatter one with the chopped pistachio.
After the dough has rested remove from the fridge and unwrap, brush the outside with the plant milk and roll the dough into the pistachio crumbs. Wrap back up and return to the fridge for another 30 minutes.
Pre heat the oven to 150°C
It will be a little soft if you used a vegan butter spread, so be careful. Cut the dough into approx. 5mm rounds and place on the other tray, you may need 2 trays. Finally dust with a little sugar and place in the oven for approx. 20 minutes.
Don’t let them take on too much colour. Let them cool and store in an airtight jar for up tom a week.