Prep Time | 10 minutes
Cooking Time | 30 minutes
Serves | 12 people
- Lightly grease a 7” round sandwich tin.
- Weigh the flours and sugar together into a bowl and mix thoroughly. Add the vanilla essence.
- Rub in the margarine until the mixture resembles fine breadcrumbs. You can use a sharp knife to do this, or even a fork, or simply by hand between thumb and fingers.
- Bring the mixture into a ball using your hands to gently push it together.
- Either roll the dough into a circle to fit your tin, or gently press it into the tin until it is evenly spread.
- Prick the surface all over with a fork.
- Place in the oven at 170°C/340°F until it is lightly browned and firm to touch. (For fan assisted ovens reduce the temperature to 160°C/320°F).
- Using a sharp knife score the shortbread into fingers or triangles and allow to cool in the tin for a few minutes before turning onto a wire rack to cool completely.
Vegan Sandwich Loaf made with Bakery Blend
To start making our Vegan Sandwich Loaf, we need to make the egg replacer by mixing the ground flaxseed and 6 tbsp water in a small bowl and leaving it in fridge for 10-15 mins.In a large bowl sift in the flour, xanthan gum, salt, dried yeast, bicarbonate of soda and...
