Allergy-Friendly Shortbreads
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
1 cup MELT Organic Vegan Spread (or your favourite vegan butter)1/2 tbsp egg replacer powder1 tbsp gluten free vanilla1/2 cup icing sugar, sifted2 cup Artisan Gluten-Free Flour Blend
Heat the oven to 325F and line cookie sheets with parchment.
In a large bowl, cream together the vegan spread, egg replacer powder and vanilla until fluffy.
Sift in the icing sugar, followed by the flour blend. Stir to make a smooth dough.
Cover loosely and let rest 30 minutes.
Roll out between sheets of wax paper and cut into desired shapes.
Decorate with sprinkles or sanding sugar if desired (alternatively you can decorate with melted chocolate or royal icing after baking).
Bake, one sheet at a time, for 18 minutes. Cool completely on the sheets.
Serving Size: Makes ~30 cookies
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
In a large bowl, cream together the vegan spread, egg replacer powder and vanilla until fluffy.
Sift in the icing sugar, followed by the flour blend. Stir to make a smooth dough.
Cover loosely and let rest 30 minutes.
Roll out between sheets of wax paper and cut into desired shapes.
Decorate with sprinkles or sanding sugar if desired (alternatively you can decorate with melted chocolate or royal icing after baking).
Bake, one sheet at a time, for 18 minutes. Cool completely on the sheets.
Serving Size: Makes ~30 cookies
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 84.7
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 46.3 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 0.4 g
- Protein: 0.7 g
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