Vegan Strawberry Shortbread Sandwiches

Image of Vegan Strawberry Shortbread Sandwiches

Vegan Strawberry Shortbread Sandwiches

By Nourishing Amy

Average rating: 5.0 • Rated by 1 user

Servings: 14

Total time: 25 min

Preparation time: 15 min

Cooking time: 10 min

Cooking method: Baking

Difficulty: Beginner

Delicious buttery vegan shortbread sandwiches with two-tone strawberry buttercream and a jammy middle.

Ingredients

For the Shortbread

vegan butter • 100 g
white caster sugar • 60 g
vanilla essence • 1 tsp
plain flour • 150 g

For the Filling

vegan butter • 50 g
icing sugar • 150 g
plant Mylk • 1 tsp
freeze-dried strawberry powder • 1 tsp
pink food gel • 2-3 drops
strawberry jam • 20 g

Steps

For the Shortbread

1

1. Cream together the butter and sugar until soft. Now stir in the vanilla essence. Sift in the plain flour and bring to a sticky ball of dough.

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2. Wrap the dough and chill in the fridge for 30 minutes.

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3. Preheat the oven to 140Fan/160*C and line 2 baking trays with parchment paper.

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4. On a lightly floured work surface, roll out the dough to about 1/2cm thickness and cut out the cookies, using any shape or size (aim for an even number). Re-roll any scraps of dough to use it all up. I made 28 shortbread cookies and about 10 mini cookies.

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5. Transfer to the baking sheets and bake for 12-15 minutes or until golden brown. Allow to cool on wire racks before moving the cookies.

For the Filling

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6. Make the buttercream by beating the butter until soft. Now, gradually add in the icing sugar and plant-based milk and beat until really fluffy. Remove half the frosting and place in a piping bag. To the second half of frosting, add the strawberry powder and a few drops of pink food colouring/gel and beat until incorporated. Add the strawberry frosting to a second piping bag.

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7. Snip off the ends of both bags and place in a third piping bag with a star-shaped nozzle attached. Pipe a ring around half of the shortbread cookies. Fill the middle with some strawberry jam and sandwich together with a second shortbread. Repeat to make all the shortbread sandwiches.

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8. Store the cookies in an airtight container in the fridge for 2-3 days although best eaten fresh as the buttercream will soften the shortbread.

Cuisine: British Category: Cookies

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