Vegan Cranberry Shortbread Cookies
User Reviews
5
12 reviews
Excellent
Vegan Cranberry Shortbread Cookies
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Crunchy, crumbly shortbread with bursts of sweet cranberries.
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Ingredients
- 100 g caster sugar (½ cup) plus extra for sprinkling
- 200 g dairy-free butter (¾ cup)
- 1 Teaspoon vanilla extract
- 280 g plain flour (2 cups + 1 tablespoon)
- 2 Tablespoons cornflour (cornstarch)
- 100 g Cranberry ⅔ cup, sweetened, dried
Notes
- If using block butter, let it soften slightly at room temperature before using. If you're using the spreadable kind, you may need to add a little more flour to help the dough come together.
- Store in an airtight container at room temperature for up to 5 days.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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