Chocolate Chip Shortbread (dairy free, egg free, nut free, soya free and vegan)
Servings Prep Time
16biscuits 10minutes
Cook Time Passive Time
15-18minutes 30minutes
Servings Prep Time
16biscuits 10minutes
Cook Time Passive Time
15-18minutes 30minutes
Ingredients
Instructions
  1. Line a of baking tray with baking paper, and place to one side.
  2. In a large mixing bowl cream together the dairy free spread and caster sugar until light and fluffy. I used an electric mixer.
  3. Sift in the flour and add 100g of the Moo Free Baking Drops to the spread/sugar mix. Stir until the ingredients combine to form a dough.
  4. On a lightly floured surface, roll out the dough to 1cm thickness. I cut mine into finger shapes using a knife, but you could use cookie cutters too.
  5. Sprinkle with a little more caster sugar and prick the tops with a fork. Pop the chocolate chip shortbread into the fridge to chill for 30 minutes.
  6. Pre heat the oven to 180c whilst the shortbread chills. Remove from the fridge and pop into the oven to bake for 15-18 minutes. Once golden, remove from the oven and allow to cool on a wire rack.
  7. Whilst the shortbread is cooling, place the remaining Moo Free Baking Drops into a microwaveable bowl and melt in the microwave. I heated the baking drops for 30 second intervals, stirring in between, until almost melted. Then stir until the chocolate is a smooth consistency. Using a spoon, pour a little of the chocolate over half of the shortbread fingers. I coated half of my shortbread fingers, leaving the other half of the batch plain. Place on a plate lined with baking paper and pop into the fridge until the chocolate is set.
Recipe Notes

Dairy, egg, nut, and soya free. Vegan.

Makes 16 chocolate chip shortbread biscuits.

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