Wednesday, June 2, 2010

Vegan Shortbread Recipe

I created this recipe first as a pre-baked pie crust for an ice cream pie. It was such a good pie crust, and since we don't eat pie very often, I decided to make cookies with it. Sam loves these simple cookies. I make them with unbleached flour and also with rice flour.

Vegan Shortbread Recipe

1/4 cup + 1 tbsp sugar
1/4 cup vegetable oil
Pinch of salt
1 cup unbleached flour
Non-stick cooking spray

Preheat oven to 400 degrees.

For Cookies:

Spray a cookie sheet with non-stick cooking spray. In a mixing bowl, add the sugar, canola oil, and salt. Mix thoroughly to incorporate all of the sugar and salt into the oil. Next, add the flour, and using a fork, mix everything together thoroughly. Pour the crumbly mixture onto the middle of the cookie sheet, cover the pile with a large piece of wax paper, and use a rolling pin to roll out the dough into a rectangle or oval about 1/8" thick. Use a pizza slicer to cut the rolled out dough into 1" or 2" squares like this:

Lightly spray the tops of the cookies with cooking spray. Bake for 10 minutes or until cookies are lightly browned. Let them cool before removing them from the cookie sheet with a spatula.

For Pre-Baked Pie Crust:

Spray a 9" pie pan with non-stick cooking spray. Make dough according to the recipe above. Pour the crumbly mixture into the pie pan and press it with your fingers into the pie pan until the pan is covered and the dough is well-pressed. Lightly spray the top of the pie crust with cooking spray. Bake for 15 minutes. Wait for pie crust to cool before filling. Works great filled with prepared custard, pudding, or ice-cream.

If using rice flour to make these cookies or pie crust, use the following in place of the unbleached flour above:
2/3 cup brown rice flour
1/3 cup white rice flour
1 tbsp arrowroot powder

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