Tuesday, 22 May 2018
Mango Shortbread Cookies
I suddenly had a hankering for some shortbread cookies the other day. As you can imagine, finding vegan shortbread is next to impossible, butter being the primary ingredient: all butter this, all butter that. So I decided to make my own. I also had some leftover mango puree that needed using up and so decided to incorporate it into this recipe. Mango puree is stupidly easy to make. Like jam, just boil the heck out of chopped mango, water and a touch of sugar until it reduces down to a thick consistency.
I hate to state the obvious, but this is not the healthiest snack in the world. I suppose replacing the white flour with wholemeal or spelt flour would be a step in the right direction, but on this occasion I'm embracing the shortbread cookie in all it's naughty, nutritionally-void glory ;)
(makes about 20)
- 1 cup vegan butter/margarine
- 1/2 cup granulated sugar
- pinch of salt
- 1/2 tsp vanilla paste
- 2 cups plain flour
- 3/4 cup mango puree/jam
Cream the vegan butter and sugar until smooth. Add the salt, vanilla and plain flour. Mix with your fingers/hands to form a soft dough. Don't over-knead it.
Form into small, bite-size rounds and place on a lined baking tray. Flatten each cookie, forming a small well in the middle. Fill each cookie with about 1 teaspoon of the mango puree/jam.
Bake in a pre-heated oven, 160°C, for 20-25 minutes. Leave to cool for a few minutes before devouring. The mango will set and meld into the cookie. Little slabs of sunshine.