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Good Cooking: Bake the best-ever vegan shortbread

Passionate about food which is as full of goodness as flavour, Cambridge nutritionist and plant-based chef Melanie Hanspall shares a monthly recipe with Velvet. On the menu for March: vegan celebration shortbread

A real celebration for Easter, this plant-based shortbread is a delicious treat for everyone! Using coconut sugar instead of refined sugar and wholemeal flour for added fibre, it’s reat to make and give to friends and family at Easter.

The perfect Easter bake: lovenutritioncambridge's plant-based shortbread
The perfect Easter bake: lovenutritioncambridge's plant-based shortbread

Ingredients (makes around 20):
2oz coconut sugar
4oz Naturli organic vegan butter
3oz organic wholemeal flour
3oz plain organic flour

Heat the oven to Gas Mark 5 or 190 degrees Celsius.

Beat the sugar and butter together until well combined.

Sift the flour into the sugar/butter mix and mix gently until combined without overworking.

Put the mixture out onto a floured surface and roll gently until 1cm thick.

Cut into shapes of your choice by hand or cutter and place onto a greased baking tray.

Prick some holes, sprinkle with caster sugar (optional) and bake for 15-20 minutes until light golden.


For more information about Melanie’s work as a nutritionist, plus more plant-based recipe inspiration, see lovenutritioncambridge.co.uk

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