Thursday, 13 May 2021

Vegan Raspberry Shortbread Slice

A favourite from childhood, this slice is delicious for afternoon tea or in a lunchbox. It is chewy, crunchy and sweet all in one!


-1/2 cup of vegan butter (we use Nuttelex) at room temperature

-1 1/2  cups of self raising flour

-1 cup of coconut

-1 1/2 cups of sugar

-Equivalent of 2 eggs using Orgran egg replacer

-Raspberry Jam (preferably room temperature)


-Line a small slice tray.

-Beat the butter and 1 cup of sugar until creamy.

-Make up your egg replacer for one egg - combine 1 teaspoon of powder and 2 tablespoons of water and mix. Add to the butter and sugar and mix.

-Add the self raising flour and stir. The mix will become like shortbread and stick together. If you find it is too dry, you can add a small amount of soy milk.

 -Using your hands, press the mix into the slice tray. It will rise during baking, so allow room for this and the raspberry topping.

-Spread a thin layer of raspberry jam over the shortbread mix. It will melt in the oven so it doesn't matter if the jam isn't even.

-In another bowl, make up egg replacer for the equivalent of one egg. Add 1/2 cup of sugar and coconut. Mix thoroughly and place a layer of the mix on top of the jam shortbread.

-Bake for approximately 30 minutes or until the shortbread layer is cooked and the topping is browning and crunchy.  

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