VEGAN SHORTBREAD CRUMBLE COOKIES
Make a decadent biscuit dough with a slight tart finish.
***Cup/ spoon measures in notes below.
- 180 g dairy-free butter or shortening
- 248 g cake flour, 105g vegan caster sugar, 23g corn flour, 23g plant-based milk
- 100 g raspberries (frozen), 50g vegan caster sugar, 50g water, 5g corn flour
- 150 g cape gooseberries (fresh)
Soften the butter to room temperature and cream. Sift the flours and sugar, then add to the butter in two parts, mixing after each. Pour in the milk and combine to make the dough.
Turn the dough out onto a lightly flour-dusted work surface, or Silpat. Knead slightly, then wrap in plastic and chill for 20 minutes.
Combine the cornflour with the recipe’s water, then pour it into a saucepan. Sprinkle in the sugar and add the frozen berries. Bring to the stove over medium heat. Dissolve the sugar and thaw the berries while stirring, then remove from the heat.
Add the fresh berries, then return the pot to the heat and bring to a boil. Cook for 30 seconds to one minute to thicken while stirring. Remove from the heat and reserve.
Press ⅔ of the dough in to make the base. Prick this with a fork. Reserve the extra dough in the freezer.
Bake the shortbread for 30 – 45 minutes. Remove the pan from the oven and leave to cool down for 10 – 15 minutes.
Once cooler, spread the compote evenly, then grate the remaining dough over the top. Return to the oven and bake for another 45 minutes to one hour, or until slightly golden.
Remove from the oven and sprinkle with sugar.
12½ tablespoons dairy-free butter or shortening, 2¼ cups cake flour, ½ cup vegan caster sugar, 2½ tablespoons corn flour, 1½ tablespoons plant-based milk
1¾ cups berries (fresh or frozen), 3½ tablespoons vegan caster sugar, 4 tablespoons water, 1½ teaspoons corn flour