Shortbread with Melted Dairy-Free Dark Chocolate
Ingredients
- 125g/4oz sunflower spread non-dairy,refrigerated cold, plus extra for greasing
- 6og/2oz/1/3 cup castor / superfine sugar, plus extra for dusting
- fine zest of 1 lemon
- fine zest of 1 orange
- 180g/6 1/2 oz /scant 1 1/2 cups plain/all-purpose flour
Preparation
Preheat the oven to 150°c/300°f/ gas 2 and lightly grease a 20 cm/8in shallow cake pan
Put the sunflower spread and sugar in the bowl of a food mixer and beat until the texture is creamy
Mix the lemon and orange zest with flour, then add this to the creamed mixture and beat until everything is incorporated
Scrape the dough into the prepared pan and spread it out to fill, using your hands
Smooth the top with the back of a spoon
Slice the shortbread into 12 fingers, not going all the way through, and make 2-3 indentations in each slice using the rounded end of a skewer
Bake for 20-25 minutes until it is barely coloured- don’t let it overcook
Leave the shortbread to cool in the pan, then sprinkle with a little castor/superfine sugar to serve
Recipe book is called virtually vegan
Author:
Is heather whinney
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