Winter Vegetable Gratin

Thursday, 20 January 2022

Winter Vegetable Gratin
 

I am really enjoying my Winter food at the moment. I love comfort types of meals, a bit heavier and stodgier than summer meals might be.   


I really enjoy casseroles, be they side dishes or mains and I especially enjoy this fabulous winter vegetable gratin recipe I am sharing with you here today! 


 
Winter Vegetable Gratin 

This is a dish that is just as happy playing side fiddle to a delicious piece of meat, poultry or fish as it is playing a main course to a vegetarian.  It also makes excellent use of the winter root vegetables that are in abundance at the moment.

You can choose any group of these in any combination you wish, but today I have used Celeriac, Swede (rutabaga), carrots, parsnips and potatoes. 





Winter Vegetable Gratin 

But as I said you can use any root vegetables.  Sweet potatoes are nice, as is Kohlrabi or even turnips. You can also use some of the winter squashes.  Butternut, acorn, etc. 

The only vegetable I don't recommend is beetroot and that is not because it doesn't taste good, but rather that the red color bleeds rather unattractively into the sauce. If that is not a problem for you, by all means use it. 

Celeriac


Celeriac is a vegetable you may not be familiar with.  Or some of you may not be at any rate. It is the root of a particular variety of celery plant and has  the mild flavor of celery.    It is also called celery root.

I love it myself and love to use it in soups, stews and gratins such as this one.  It may be rather ugly to look at, but don't let the way it looks scary you away.   It has a texture which is close to that of a turnip or a potato and the flavor really is mild. 

rutabaga

 
Swede or rutabaga as it is properly called is another vegetable I love to use in the winter months. Like celeriac it excels in soups and stews.  When I was a child we just called it turnip because that is what our mother called it.

They used to come coated in wax.  I have not seen them coated in wax for a very long time.

My mother would mash it together with potatoes and we would enjoy it that way.  It is a vegetable that I truly love.  A stew or pot of soup would not be the same without it in my opinion.  



Parsnips

 

Another vegetable I like to use in this is the humble parsnip.  You might look at them and think that looks like a rather anemic carrot! 

Whilst they come from the same family, they are not the same vegetable and this is not a carrot. They have a very distinct sweet flavor and are a member of the parsley family.  

They do go very well with carrots however and I also enjoy these in vegetable soups and in stews.   I also love them fried in butter.   You can find my recipe for butter fried parsnips here. 


Yes, I DO love root vegetables! 

 

Winter Vegetable Gratin 

WHAT YOU NEED TO MAKE A WINTER VEGETABLE GRATIN

I have made suggestions of which kinds of vegetables to use here, but you can use any combination of winter vegetables in the same quantity.

For the vegetables and sauce:

  • 3 1/2 ounces (100g) celeriac, peeled and cut into 1 inch cubes (celery root)
  • 1 small carrot, peeled and cut into coins
  • 1 small parsnip, peeled, cut in half lengthwise and cut into half moons
  • 1/2 small swede (Rutabaga) peeled and cut into 1 inch cubes
  • 1 medium potato, peeled and cut into 1 inch cubes
  • 1/2 cup (120 ml) cream
  • 1 small clove garlic, peeled and crushed
  • 1/2 tsp dry mustard powder
  • salt and black pepper to taste
Dry mustard powder is an ingredient I always have in the house. It excels in sauces, especially cream and cheese sauces.

Winter Vegetable Gratin 

For the crumb topping:

  • 1 TBS butter, melted
  • 3 TBS fine cracker crumbs
  • 2 TBS finely grated Parmesan cheese
  • 1 tsp fresh thyme or marjoram leaves 
  • salt and black pepper to taste


Winter Vegetable Gratin

 
HOW TO MAKE WINTER VEGETABLE GRATIN 

This is a really easy gratin to make. There is no faffing about with sauces or the like.  The hardest part is probably cutting the vegetables up, and that is not hard at all. 

Just try to make sure that they are as uniform in size as possible. Of course you are not going to get your carrots and parsnips in the same size as the other vegetables,  These are find sliced into coins and half moons. 



Winter Vegetable Gratin

 
You begin by bring a saucepan of lightly salted water to the boil. Add all of your vegetables and cook them for 10 minutes.  You are only parboiling them, so don't be worried that they are not all the way cooked through.

They will finish cooking in the oven. 


Winter Vegetable Gratin
 


While they are parboiling you want to heat together the cream, garlic and mustard powder. This is your sauce. Simple.  Taste and adjust seasoning with salt and pepper.


You can also mix together all of the ingredients for your topping until they are well combined.


After ten minutes, drain your vegetables really well and spread them out into a 6 by 9 inch gratin dish, which has been buttered. 


Winter Vegetable Gratin 


Pour the cream mixture over top of the vegetables. They will not be drowning in it, but they are not supposed to. As it is the vegetables will absorb most of the cream while they are cooking in the oven.\

Sprinkle the crumb mixture evenly over top and bake in the preheated oven for 40 minutes at which time the vegetables should be the right consistency/texture.  The casserole will be golden brown in color and the cream should be bubbling around the edges.   



Winter Vegetable Gratin

And that's it!  Done!  Such a simple dish but oh so tasty.  You can enjoy this with any variety of meat or protein on the side. Poultry, fish, red meats, etc.  Delicious.


It also makes a fabulous main course  for vegetarians.  You might be scrambling to know what to feed them. Double up on this and use it as a side for your omnivores and a side for your vegetarians.  Everybody's happy! 


Winter Vegetable Gratin

Winter Vegetable Gratin

Yield: 2 as a main, 3 as a side
Author: Marie Rayner
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
This is a great way to use almost any combination of root vegetables. I don't recommend using beetroot as the color bleeds, but any other vegetable in the same quantities works well, and it is delicious.

Ingredients

  • 3 1/2 ounces (100g) celeriac, peeled and cut into 1 inch cubes (celery root)
  • 1 small carrot, peeled and cut into coins
  • 1 small parsnip, peeled, cut in half lengthwise and cut into half moons
  • 1/2 small swede (Rutabaga) peeled and cut into 1 inch cubes
  • 1 medium potato, peeled and cut into 1 inch cubes
  • 1/2 cup (120ml) cream
  • 1 small clove garlic, peeled and crushed
  • 1/2 tsp dry mustard powder
  • 1 TBS butter, melted
  • 3 TBS fine cracker crumbs
  • 2 TBS finely grated Parmesan cheese
  • 1 tsp thyme or marjoram leaves
  • salt and black pepper to taste

Instructions

  1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 6 by 8 inch gratin dish. Set aside.
  2. Bring a pot of lightly salted water to the boil. Add the vegetables and cook for 10 minutes. Drain well. Spread out in the buttered gratin dish.
  3. Warm the cream together with the garlic and mustard powder. Season to taste with salt and black pepper. Pour evenly over the vegetables in the dish.
  4. Whisk together the butter, cracker crumbs, cheese, marjoram or thyme leaves, and season to taste with a bit of salt and pepper. Sprinkle this evenly over top of the casserole.
  5. Bake in the preheated oven for 40 minutes until bubbling and golden brown. The vegetables should be tender when pierced with the tip of a sharp knife.
  6. Serve warm as a vegetarian main or as a side dish.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #marierayner5530
 

All of the content you see here on this page, both photography and written, are the sole property of The English Kitchen, Marie Rayner. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com. 

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Crunchy Topped Banana Snack Cake

Wednesday, 19 January 2022

 

Crunchy Topped Banana Snack Cake
 

I had some bananas that had gotten rather ripe and so I thought I would bake a banana cake today. I found a recipe that I liked in a cookbook entitled Robin Hood Baking, over 350 recipes from Robin Hood's Baking Festival and Home Baking cookbooks. 



I used to collect those little booklets all the time. Often there would be one tucked into the issues of other magazines such as Chatelaine or Canadian Living.  I loved them.   They were always chock full of lovely recipes.



Crunchy Topped Banana Snack Cake 


The original recipe made a 9 by 13 inch cake however. I do not need a 9 by 13 inch cake and so I cut the recipe in half to make a more manageable snack cake!  


What is it about brown food???  It never photographs well!  I do hope these photographs don't deter you from baking this fabulous cake.  Trust me when I tell you it is totally delicious! 



Crunchy Topped Banana Snack Cake 

The cake itself is incredibly moist. This is due to the use of banana (of course, it is a banana cake) and sour milk.


That topping has an deliciously moreish, almost candy-bar topping!  Crunchy and sweet and oh-so-yummy!!  Prepare to fall in love! 


 

Crunchy Topped Banana Snack Cake 

WHAT YOU NEED TO MAKE CRUNCHY TOPPED BANANA SNACK CAKE

I am pretty sure you will probably already have everything you need in your kitchen right now! 

For the cake:

  • 1 cup (140g) plain all purpose flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (55g) solid white vegetable shortening (Crisco, Trex, White Flora)
  • 1/4 cup (60ml) sour milk or buttermilk, divided 
  • 1 medium ripe banana, peeled and mashed
  • 1 large free range egg
  • 1/2 tsp vanilla extract

Crunchy Topped Banana Snack Cake 

For the topping: 

  • 3 TBS butter (I used salted)
  • 1/3 cup (72g) soft light brown sugar, packed
  • 1 1/2 TBS cream (I used whipping cream)
  • 1/2 cup (38g) flaked coconut (I used sweetened)
  • 1/3 cup (38g) chopped toasted nuts (walnuts, pecans) 



Crunchy Topped Banana Snack Cake


You can very easily make your own buttermilk or sour milk by adding about 1/2 TBS white vinegar or lemon juice to a measuring cup and adding the quantity of milk needed for the recipe. Stir and let sit for about 5 to 10 minutes to clabber.


I always toast my nuts when I am baking.  Eight to ten minutes in a moderate oven (350*F/180*C) does the trick beautifully. Just spread them out on a tray and bake until you can smell them.  Make sure you cool them before using.



Crunchy Topped Banana Snack Cake 

My bananas were a medium size. I only needed one to make up the amount of mashed banana needed for the recipe (1/2 cup). 


You can mash your bananas very easily with a fork. Just break them up into a small bowl and mash away. Alternately you can blitz them with a stick blender. It does a fabulous job! 



Crunchy Topped Banana Snack Cake 

HOW TO MAKE CRUNCHY TOPPED BANANA SNACK CAKE 

This is a very easy cake to make. You won't need to faff about with two or three different bowls. It can all be done easily in one bowl. 


Begin by preheating the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking tin.  I normally use Pam and just spray it. 


Line the with baking paper so that you have an overhang over two sides for ease of lifting out when baked.  You don't need to do this, but it just makes it so much easier to lift out and to cut. 




Crunchy Topped Banana Snack Cake 


Combine the flour, baking powder, soda and salt in a medium sized bowl. Add the sugar, shortening, 1/2 of the buttermilk/sour milk, and banana. 


Beat on medium speed with an electric hand whisk for two minutes. Add the egg, vanilla and remaining buttermilk/sour milk and beat for one minute. Spread evenly into the prepared pan. 



Crunchy Topped Banana Snack Cake 

Bake for 25 to 30 minutes until well risen, golden brown and a toothpick inserted in the center comes out clean. The top will also spring back when lightly touched.  


Prepare the topping while the cake is baking. Melt the butter and stir in the remaining ingredients, mixing them in thoroughly.
 


Crunchy Topped Banana Snack Cake



When cake is done, remove it from the oven and immediately spread the topping over top of the cake.

Preheat your broiler/grill to high. Pop the cake underneath (6 inches below) and toast for two to three minutes until bubbly and golden.

Allow to cool completely. Cut into squares to serve.  Store any leftovers in an airtight container. This cake also freezes very well.

Crunchy Topped Banana Snack Cake 


The topping for this cake is very similar to the topping which is used on a Lazy Daisy Cake.   I love Lazy Daisy Cake. It is a vanilla cake with a broiled topping such as this.

I got my recipe for it from my Aunt Freda. You can find that tasty recipe here!  Its also really good! 



Crunchy Topped Banana Snack Cake

If you are wanting to bake a full recipe of this cake (Nine by Thirteen inch) then just message me and I will give you the measurements for the full sized cake.  It does freeze well actually.


This is a fabulously tasty cake. It is unbelievably moist and that moreish topping really adds a special touch to it. It would be wonderful in school lunches, for a tea or coffee break, or served as a nice dessert after supper cut into squares with a nice scoop of Vanilla ice cream on top!  In short, its delicious any time!  


 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

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How To Make Acai Bowl in a Blender

Tuesday, 18 January 2022

 

How To Make Acai Bowl in a Blender

Acai bowls are a delicious and healthy breakfast or snack that can be made in a blender. They're also easy to make!

In this article, you'll learn how to make acai bowls using fresh ingredients from your local grocery store. This recipe is vegan-friendly and gluten-free, so it's perfect for anyone with dietary restrictions. Enjoy! 

What Is Acai?

Acai is a small berry with a deep purple colour and a tangy flavour. It's commonly found growing in palm trees on the Brazilian coast, where it's been eaten for centuries.

These berries are full of antioxidants and can be used to combat aging and free radicals – especially important if you eat the acai bowl right away! In fact, many people say that acai bowls have more nutritional value than typical breakfast cereal or smoothies.

Where To Buy Acai

You can typically buy frozen bags of pure acai from natural foods stores like Whole Foods Market. The store-bought version isn't as nutritious as fresh acai, but it'll do in a pinch!

You may also find acai in powdered form or as an ingredient in health bars.

What Is An Acai Bowl?


Acai Bowl 


An acai bowl is a mixture of frozen and fresh acai puree, other fruit like banana or strawberries, and other ingredients like nut butters, honey, and granola. It's similar to a smoothie with thicker consistency, making it perfect for eating with a spoon.

Acai purée is typically sweetened with bananas or honey. The tarter acai tastes are balanced by the sweeter fruits included in the bowl.

The Perfect Acai Bowl Ratio

You can't just throw all your favourite things together into an acai bowl – there's actually a science behind what you put where! If you want your breakfast to taste great every time, here's what you need to about the perfect ratio:

1.    Acai purée: 2-3 tablespoons

2.    Banana or pretty fruit: ¼ - ½ of a whole banana

3.    Granola, honey, and nut butter: as desired!

What Equipment Do I Need?

You won't need much to make an acai bowl – just a blender for smoothie bowls and a spoon. If you're not using the frozen acai packs that are easily found in most grocery stores, be sure to use a high-powered blender like a Vitamix – otherwise your consistency will end up chunky!

You can also use an immersion blender if you don't have anything else available. Have fun experimenting with different ingredients, but remember that this basic recipe is all you really need to get started on your acai bowl journey.

Can You Make Acai Bowls In A Regular Blender?

Acai bowls are made with acai puree, which is expensive, so it's helpful to know whether or not you can make this recipe in a standard blender. The answer is yes!

In fact, most smoothie recipes will work well in a regular blender, as long as the ingredients are moist enough. Acai puree definitely falls into that category since it's soaked overnight and blended anyway.

Acai Bowl Ingredients

All you need to make an acai bowl is frozen acai, bananas, and other fruit. Some people like to add yogurt for extra protein and sweetness, but it's not necessary.

Acai bowls taste best with fresh ingredients, so be sure to use fruits that are in season (berries are always a good choice). You can also use Greek yogurt if you're looking for more protein.

Here's what you'll need:

1.    2 cups frozen acai berries

2.    1 banana

3.    ½ cup blueberries

4.    ¼ cup strawberries (sliced)

5.    1 tablespoon honey or agave nectar

6.    ½ cup Greek yogurt (optional)

Making The Acai Bowl


Acai Bowl


The first step of this recipe is to blend the acai berries and frozen bananas. This mixture will help keep your bowl cold, and it'll also provide a base for all of your other ingredients. Feel free to add any additional liquids or flavours at this time!

Next, add in some fresh fruit like blueberries and sliced strawberries. You can skip the honey or agave nectar if you're using sweetened Greek yogurt.

For an even sweeter treat, consider adding granola on top!

That's basically it – just pour your ingredients into a bowl and enjoy :)

Refrigerating Your Acai Bowl

If you have leftovers of this acai bowl, cover the dish and keep it in the refrigerator. You can eat it for up to three days while maintaining a delicious taste and solid texture.

Acai bowls tend to separate when they sit overnight, so you're better off making a new one the next morning :)

Acai Bowl Substitutions

Since acai bowls are easy to make vegan, vegetarian, or even gluten-free, you won't have any trouble finding alternatives if certain ingredients don't work out. Here are some common substitutions:

Vegan substitute: Use almond milk instead of regular milk or Greek yogurt instead of dairy yogurt.

Gluten-free substitute: Swap out oats for granola (make sure your granola is gluten-free, too!)

Vegetarian substitute: Use honey instead of agave nectar. Or just skip the sweetener altogether!

Tips And Tricks

Even if you have a high-powered blender, you'll get the best results with acai puree that's been frozen overnight. Don't skip this step or your consistency will end up chunky!

Feel free to add in different ingredients like shredded coconut, cinnamon, and other spices for extra flavours. For an even sweeter treat, consider adding granola on top! 

Make sure you have a high-powered blender for this recipe. Acai bowls with a low-quality blender won't be as smooth, and the consistency will end up chunky!

Is an Acai Bowl Good For You?

As far as acai bowl benefits go, it can be hard to beat their nutritional profile. While green smoothies have been touted as a superfood in recent years, acai is actually what's called an "antioxidant-rich superfruit", as per Blending Gadgets. This means that its antioxidants are more potent than those found in blueberries or other types of berries.

Antioxidants can protect your cells from damage and even improve skin health, so it's no surprise that antioxidants are among the most popular acai bowl benefits.

An acai bowl is also high in fibre, which keeps you feeling full for longer. Fibre can also help lower bad cholesterol levels and reduce the risk of heart disease – meaning this superfood might just save your life.

Eating Acai Bowls Regularly

As long as you don't use too much honey or agave nectar, it's okay to eat acai bowls often. Once again, try to enjoy your acai bowl guilt-free!

What Is The Difference Between An Acai Bowl And A Smoothie?

One big difference between an acai bowl and a smoothie is texture. Roughly speaking, smoothies are usually thinner than acai bowls because they lack any chunky ingredients.

Another difference is that smoothies are usually served cold, while acai bowls are served at room temperature.

Conclusion

As you can see, acai bowls are an easy breakfast treat to make at home. You don't need any special equipment or ingredients, so they're perfect for anyone who's busy in the morning but wants something tasty and nutritious before leaving the house!

If you have any additional questions about how long you can store your acai bowl or what types of fruit work best, leave a comment below.

 


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Recipes for Vegan Shortbread Cookies without Butter

 

Recipes for Vegan Shortbread Cookies without Butter

  Shortbread is delicious if you've ever had it. It's crunchy, chewy, and pleasantly sweet, and the first bite melts in your mouth.


A classic cookie is important for Christmas and the joyful holiday season, especially with all the fun of cookie gifting and exchange opportunities! And how lovely would it be to prepare and serve a delectable vegan shortbread cookie with even fewer ingredients and a flavor quality similar to the classic?

 

The vegans' shortbread cookies are the finest cookies to prepare. These are deliciously crunchy that melt at the first bite with the taste of sweet and vanilla but with no butter or eggs!

 

These vegan shortbread biscuits are the ideal low-effort holiday cookie: all you have to do is prepare the mixture and bake it. While they chill, sit and enjoy a cup of tea before scooping or cutting with your favorite cookie cutters.

 

We have some vegan shortbread cookie recipes without butter that you can try. You may also find a wonderful vegan shortbread cookie recipe here: http://www.thekitchenmagpie.com/vegan-shortbread-cookies/ 

 

Vegan Oatmeal Cookies

This vegan version is crunchy on the outside yet soft from the inside, and it tastes delicious!

 

Checklist of Ingredients

 

  1. 1 cup margarine (non-dairy)

 

  1. 1/2 cup sugar (brown)

 

  1. 1/2 cup powdered sugar

 

  1. 1/4 cup coconut flakes

 

  1. 1/2 cup water (lukewarm)

 

  1. 2 tablespoons flax seeds (ground)

 

  1. 1 teaspoon vanilla essence

 

  1. 2 and 1/2 tablespoons cinnamon powder

 

  1.  2 cups flour (all-purpose)

 

  1. 2 tablespoons powdered baking soda
  2. 2 cups oats, rolled

 

  1. 1/2 teaspoon cloves, ground

 

  1. 1/2 cup chocolate chips (vegan) (Optional)

 

  1. 1/2 cup quartered dried apricots (optional)

 

 

Instructions

 

1st step

Preheat the oven to 375° F (190° C) (190 degrees C).

 

2nd Step

In a large mixing bowl, mix margarine, confectioners' sugar, and brown sugar,  with an electric mixer whip until smooth. Put the water, flax seeds, and vanilla essence in a mixing bowl. Add baking powder to a mixing bowl. Combine the oats, cinnamon, coconut, and cloves in the mixing bowl. Mix in the apricots and chocolate chips.

 

3rd step

Make little balls out of the dough and place them on baking pans. Flatten the balls with the palm of your hand.

 

 

4th step

Bake for 15 minutes in a preheated oven until it gets brown around the edges. Allow cooling completely before serving.

 

 

Pink Shortbread Cookies

Sometimes all it takes to make things better is a cookie. It can also bring people closer together. For any occasion, these Pink Shortbread Cookies are a delicious and savory snack or treat. These delectable nibbles take 55 minutes to make.

Keep some confectioners sugar on hand to add on top of these delectable delicacies. These cookies are sure to please if you're looking for a recipe to show your loved ones how much you care for them.

 

Checklist of Ingredients

 

  1. Vegetable shortening (150 g) (at room temperature)

 

  1. 100 g sugar

 

  1. pink food color

 

  1. 1 teaspoon vanilla essence

 

  1. flour (300 grams)

 

  1. 1 teaspoon baking soda

 

  1. 2 tablespoons powdered baking powder

 

  1. confectioners sugar (Extra)

 

 

Instructions

 

1st step

Preheat the oven to 180 degrees C.

 

2nd Step

Put the sugar and margarine in a mixing bowl. Combine the food color and vanilla essence in the mixing bowl. Adjust the color as necessary.

 

3rd Step

Mix in the flour to make a dough. Knead the dough on a table. With a cookie cutter, cut out shapes from the dough.

 

4th step

Place the cookies on a baking sheet coated with silicone or parchment paper. Bake for 25 minutes, or until the bottom is slightly brown.

 

5th Step

Remove from the oven and set aside to cool completely before dusting with confectioners' sugar.

 

 

Vegan Pumpkin Sugar Cookies

Pumpkin sugar shortbread cookies that are tender, fluffy, and vegan, and only require one bowl! Super fluffy, easy to make, and perfect for the fall!

 

List of Ingredients

 

  1. 1/2 cup vegan margarine

 

  1. 1/4 cup of brown sugar

 

  1. 1 tsp vanilla essence

 

  1. 1/4 cup pureed pumpkin

 

  1. 1 and 1/2 cups all-purpose unbleached flour

 

  1. 1/2 tbsp cornstarch or arrowroot powder (to thicken and bind)

 

  1. 1 tbsp baking soda

 

  1. 1/2 teaspoon of baking powder

 

  1. 1/4 teaspoon of salt

 

10. 1 teaspoon pumpkin pie seasoning

 

11. 3/4 teaspoon cinnamon powder

 

12. 1 tbsp almond milk (unsweetened)

 

Instructions

 

1st Step

In a large mixing bowl, cream the margarine for 1 minute with an electric mixer.

 

2nd Step

Beat in the sugar, brown sugar, and vanilla for another minute. Mix in the pumpkin.

 

3rd Step

Sift dry ingredients into a sifter and collect any spills. Stir briefly with a spoon, then sift over the margarine and sugar to mix.

 

4th Step

Mix until completely combined, taking care not to over mix. Then pour in the almond milk and stir until a nice dough forms. Preheat your oven to 350 degrees F (176 degrees C) and place a rack in the center of the oven. Chill dough for 15-30 mins (or until cold), or fridge for 30-45 minutes (or chill overnight).

 

5th Step

Scoop 1 tbsp of dough and roll it into balls. Place 2 inches apart on a dry baking sheet to allow for spreading. After dipping the glass in cane sugar, carefully flatten the cookie ball into a disc. If the dough sticks to the glass, dust it with flour and then sugar before crushing it.

 

6th Step

6th Step Bake for 10-12 minutes on the center rack, or until golden brown.

 

7th Step

Allow it to cool for the next few minutes on the pan. Then completely cool the cookies before serving.

 

 

Final Thoughts

I hope these vegan shortbread cookie recipes might help you. Follow these recipes and get the success of making the cookies. Enjoy your cookies with a cup of tea and share with your dear ones.

 

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