Our daughter, Riley, loves pie. Well, technically not pie, but pie crust. When she eats pie, most of the pie filling is scraped off to one side and ignored. That is why she loves shortbread. “It’s like pie without the filling,” she says. With a rich, “buttery” taste and a flaky, crumbly texture, shortbread is pie crust that has declared its independence from filling. So if you love someone who claims to love pie but really couldn’t care less what you put in the middle of it, save both of you the trouble and make them shortbread instead.
- 1 cup vegan margarine (Earth Balance)
- ½ cup firmly packed vegan light-brown sugar (Whole Foods Organic Light Brown Sugar)
- 2 ½ cups all-purpose flour
- ½ tsp. salt
- Preheat oven to 275 degrees.
- Grease sides of a 10” pan (any shape) and line bottom with parchment paper.
- With electric mixer fitted with paddle attachment, cream margarine and sugar for 2 minutes, until light and fluffy.
- Add 1 cup flour then beat on low speed until just combined. Repeat with remaining 1 ½ cups.
- Add salt and mix again until just combined.
- Transfer dough to pan and press down
- level and smooth out.
- Using a knife, score dough into wedges (if using a round pan) or into rectangles (if using a square or rectangular pan).
- Using a toothpick or fork, create a decorative pattern on each wedge or slice.
- Bake until golden but not browned, 45-50 minutes.
- Transfer to a wire rack to cool for 10 minutes.
- Run a knife along the edges of the shortbread, then turn out onto a large plate or cutting board.
- Remove parchment, then carefully turn right side up.
- Using a serrated knife, cut along scores and separate pieces.
- Optional: When shortbread is cooled, dip shortbread bottoms in melted chocolate (¼ inch deep) and place on parchment paper-lined baking sheet.
Wait until chocolate sets before serving.
Follow on Facebook: www.facebook.com/allamericanvegan
Buy the book: All American Vegan