Vegan Coffee Shortbread Cookies
Crunchy small batch coffee shortbread cookies making about 8 biscuits depending on the size cutter you use.
Ingredients
- 4.4 oz (125g) all-purpose flour
- 1/4 tsp salt
- 2-3 tsp instant coffee powder
- 1/4 tsp ground cinnamon (optional)
- 1.7 oz (50g) granulated cane or coconut sugar (plus a little for topping)
- 4 oz (113g) vegan butter, cut into cubes
- 1/2 tsp vanilla paste (or vanilla extract)
Instructions
- Line a baking tray with parchment paper.
- Sift the flour, salt, coffee and optional cinnamon into a mixing bowl.
- Stir in the sugar until evenly distributed.
- Add the vegan butter and vanilla paste to the bowl. Use your fingers to rub the vegan butter into the flour mixture. It will begin to get crumbly and eventually a dough will form. If the dough is too dry, add a little vegan butter but if too wet, add some extra flour.
- Preheat the oven to 300°F/150°C/Gas Mark 2.
- Roll the dough into a ball and wrap with plastic wrap refrigerating for approximately 20 minutes.
- Remove the dough from the fridge and lightly flour a clean surface. Dust the rolling pin and roll out the dough to a 1/2 inch thick sheet. Be gentle with the rolling pin as the dough will be fragile.
- Evenly sprinkle the dough with some sugar. Cut out circle shapes with a cookie cutter or upturned glass.
- Carefully place the cookies on the prepared baking tray leaving an inch between each cookie. Use a spatula to move the cookies to the baking tray if needed.
- Bake in the oven for 25 - 30 minutes or until lightly golden on top.
- Remove from the tray and allow to cool before moving and storing the cookies.
Notes
If you prefer a crunchier cookie simply bake for an extra 5 minutes or so. Keep an eye on them though as they could burn quickly.
You can keep the cookies in an air-tight container at room temperature for up to a week. You can also freeze them for up to 3 months.
