
Maple Coconut Vegan Shortbread
Directions
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Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
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In large bowl, whisk together coconut oil, maple syrup and vanilla. Stir in flour and salt until soft dough forms. Tip dough onto work surface and shape into a disc. Place between two sheets of parchment paper and roll out to 1/4-in. (5-mm) thickness. Cut dough into 36 rectangles, about 2 x 1/2-in. (5 x 1-cm) each or to desired size of rectangles (or use your favourite cookie cutters).
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Place cut-outs onto prepared baking sheets; prick each several times with fork. Sprinkle with coarse sugar if using, and pat lightly onto dough.
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Bake 15 to 17 min., or until golden brown. Transfer cookies to wire rack to cool completely.