Vegan Recipe - Grinch Coconut Shortbread Cookies

 

These Grinchy cookies are great for gifting (or nibbling yourself) in the lead up to Christmas.

Ingredients

- 1 cup of soft vegan butter substitute

- 2 vegan eggs made with Orgran Egg Replacer 

- 1/4 cup of icing sugar

- 1/2 cup of sugar

- pinch of salt

- 2 teaspoons of vanilla extract

- 1 tablespoon of cornflour

- 2 1/4 cups of plain flour 

- Green and yellow food colouring 

- Small red hearts (those used for decorating cakes). We used vegan 'Over the Top' brand 'Bling Red Hearts' available at Spotlight stores 

- Desiccated coconut 

Method

- Mix butter substitute and two sugars together in a bowl  (sift the icing sugar first) until they have a creamy consistency.

- Add the eggs, vanilla and salt and mix. 

- Then add the food colouring. Combining the yellow and green will make a brighter green, like the coat of the Grinch. Add colouring to the batter and stir until you reach the desired colour. If it is a little dark, don't worry as adding the flour will lighten the colour further.

-  Sift in the cornflour and flour. Stir well.

-  Prepare a baking tray with non stick paper. Make small balls of the green batter - approximately 4cm in size - and roll these in the dessicated coconut. As there is no rising agent in the recipe they will stay the same size. Flatten the balls on the tray and then add small red hearts. 

- Bake in an oven at 160 C for approximately 10 to 15 minutes or until the coconut begins to brown and the biscuits feel firm. The shortbread will harden as it cools.