This is one of the easiest recipes ever and who doesn’t love a piece of shortbread with a cuppa? It requires just 3 ingredients that you have probably got in the kitchen anyway and you end up with a lovely, soft crumbly shortbread.
100 grams vegan margarine
50 grams caster sugar, plus extra for dusting
150 grams plain flour
Preheat the oven to 150 degrees.
Cream together the margarine and sugar.
Add the flour and mix together with a spoon. When combined, knead together by hand until the mixture forms a ball.
Roll the dough out onto a floured surface until it is about 18cm/7inch round. Transfer this onto an ungreased baking tray. I usually use a palette knife for this.
Once transferred, you can flute the edges to make it pretty. Score into 8 pieces without cutting all the way through, like the spokes of a wheel. Finally, prick all over with a fork before transferring to the oven.
Bake for 30/35 minutes. The shortbread should still be pale in colour. While it is still warm you can cut through the markings and sprinkle with caster sugar.
Let it cool completely before eating.