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Ashley's Amazing Shortbread Cookies

What you need: 

2 cups all-purpose flour
1 1/2 teaspoons baking powder
4 tablespoons granular sweetener (white sugar works best)
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup water
2 Ener-G Egg Replacers (mixed before adding to recipe)
1 teaspoon vanilla extract
fruit preserves, optional

What you do: 

1. Preheat oven to 350 degrees Fahrenheit. Mix all dry ingredients together. Stir in all wet ingredients to form a slightly elastic, soft, greasy dough. Line cookie sheet with parchment paper
2. Roll the dough out on a piece of wax paper to 1/4" thickness. Cut out shapes using cookie cutters, and place on prepared cookie sheet. If you wish, you can form an indent in the cookie using your thumb and fill it with fruit perserves/jelly/jam or filling.
3. Bake for 20 minutes, and cool on wax paper. Enjoy!
My omnivore mother adores short bread cookies, and she prefers this recipe to any store bought ones. Her favorite variation is topping the cookies with homemade black raspberry jam. I love this recipe because it is insanely simple to mix up, and makes effortless cut-out cookies. The dough is not at all hard to work with!
Other variations include: replacing vanilla extract with almond or maple, adding chocolate chips, adding chopped nuts, adding orange or lemon zest and juice, and swirling the fruit perserves/jelly/jam into the dough.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
2-3
Recipe Category: 

SO HOW'D IT GO?

I know I've already reviewed this recipe, but me and my boyfriend have become totally addicted to these biscuits - we've made them about 5 times in the past 2 weeks.

My (non veg) bf has been so immpressed with them and has said that they are better than shop bought biscuits in look and taste (which for him is the best compliment ever!)

We prefer them a bit thinner than the recipe suggests - we have noticed that they seem to cook a bit better if they are thinner.

We like to sprinkle sugar on before baking - they taste better this way and also look prettier!  We also score the tops before baking as it gives the biscuits a better texture and they tend to colour more evenly when baking.
I have made a couple of batches with coconut milk instead of water and dessicated coconut sprinkled on top, which are also good.

If only we could give this 6 stars instead of just 5!! ******  :)>>> :)>>> :)>>>

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these are tasty. i am going to make them into the caramel chocolate whatever fake girl scout things.
i used flax.
i wish i had rolled the dough thinner.
parchment paper is completely unnecessary.

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oooh!  yummy yummy!

After having these in my recipe box for ages, I decided to make them today.  They were just what I was after - a nice crunchy shortbread-y biscuit.  Delish.

I used whole wheat flour and that didn't seem to have any detrimental effect at all.
I accidentally used olive oil - and that did have a detrimental effect!  Gave the cookies a weird after taste (but didn't stop me eating 3 straight away! ::))

I did as baypuppy did and rolled the dough into little balls that I flattened out to about 1/4 inch thick.  I found that this was a little thick for my tastes and the inside was softer than I was after.  Next time will be a little thinner.

A really good cookie, despite my mistake!

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I made these into whole-wheat maple almond shortbread drop cookies for a choir party and they disappeared pretty quickly.  I'll definitely make these again.  Oh, and I used cornstarch instead of Ener-G.

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it was kind-of biscuity, but i didnt roll it out very well and i didnt cool it.  i will try this again, it was easy and quick, so i'd like it to come out like its supposed to.

thanks!!

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I found these very difficult to work with, even after I chilled them. They stuck to the wax paper! They taste alright, not at all like shortbread, though.

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these are really, really tasty cookies, especially alongside a cup of tea. BUT the recipe DOES NOT make 2-3 dozen - I doubled the recipe and got 3 dozen. and the dough IS NOT easy to work with - it took me over an hour to roll it all out and cut into shapes. I love these cookies, but I don't know if they're worth all that work!!!

maybe I'm doing something wrong...

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These are yummy. I rolled half out to 1/4", and that was definitely too thick for me. The other half I rolled out to probably 1/8" and those were perfect(around 1/4" when cooked). I did use 6 tablespoons sugar instead of four, as that just didn't seem like it would be enough, and I was right. I think six was just right. 20 minutes was also too long for me, even for the ones that were 1/4" thick. I took the thinner ones out after 15 minutes and they were perfect. I took the thicker ones out after 20 minutes and they were starting to go brown(not golden, but actually starting to become overcooked). Maybe it had something to do with the sugar content, I don't know.

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i modified this recipe and used 50% of buckwheat flour and 50% of white flour. these turned out wonderfully, especially with strawberry jam!

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this recipe is amazing. they tasted really good but i added a bit more sugar. otherwise i loved it

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