This incredibly easy-to-make Vegan Orange & Coconut Shortbread has a wonderful subtle citrus flavour mixed with tasty coconut.
It has a light texture on the inside and a slight crunch on the outside.
You can create different patterns, but it’s not necessary if you prefer to leave it plain. However, I do like how a simple pastry brush end can create a pattern that makes the edges look pretty.
I have divided the shortbread into 8 but you can divide it into 6 or 10 slices, depending on how big a slice you want! Just remember to adjust the calories from what’s stated in the recipe if you like to calorie count.
How To Make Vegan Orange & Coconut Shortbread
Equipment you will need
Step 1 – Preheat the oven to 140℃ fan/165℃/320°F/Gas 2½.
Step 2 – Grease and line the bottom of an 18cm / 7in springform cake tin with baking paper.
Step 3 – Sieve the plain flour into a mixing bowl and add the remaining dry ingredients and mix together.
Step 4 – Add the butter and, using your hand, rub it into the dry ingredients to form a crumb consistency.
Step 5 – Sprinkle over the orange extract and bring the mixture together. Lightly knead for a minute or so and form into a ball.
Step 6 – Place the dough ball into an 18cm / 7inch springform cake tin and, either using your hand or the back of a spoon, spread the dough evenly and flatten the top.
Step 7 – Take a fork and mark the dough into 8 even triangles, pushing the fork right the way through the dough.
Step 8 – Using a spoon, or similar (I use the end of my silicone pastry brush), make a pattern around the edge of the dough. (However, this is not necessary and is for decorative purposes only.)
Step 9 – Place in the middle of the oven and bake for 1 hour.
Step 10 – Remove the shortbread from the oven and leave it to cool in the tin.
Step 11 – Once the shortbread has cooled, gently undo the spring on the side of the cake tin and then remove the bottom of the tin and peel the baking paper off.
Step 12 – Dust with icing sugar, if using, and cut along the premade lines. Serve with slices of orange, cream, or simply on its own. The shortbread can be stored in an air-tight container for several days.
If you like this shortbread, you may also like my date cookies!
I would really love to hear from you if you make this delicious shortbread, so please leave me a comment in the comments box below ????????
Happy shortbread-making and ENJOY!????
Vegan Orange & Coconut Shortbread
- 15/06/2021
- 8
- 1 hr 20 min
- 178 Cals/Serving
- Print this
Ingredients
- 110g / 4oz plain flour
- 25g / 1oz coconut flour
- 25g / 1oz desiccated coconut
- 110g / 4oz vegan caster sugar
- Pinch of salt
- 110g / 4oz vegan butter
- 5ml / 1 teaspoon orange extract (widely available in supermarkets)
- Vegan icing sugar for dusting - optional
Directions
- Step 1
- Preheat the oven to 140℃ fan/165℃/320°F/Gas 2½.
- Step 2
- Grease and line the bottom of an 18cm / 7in springform cake tin with baking paper.
- Step 3
- Sieve the plain flour into a mixing bowl and add the remaining dry ingredients and mix together.
- Step 4
- Add the butter and, using your hand, rub into the dry ingredients to form a crumb consistency.
- Step 5
- Sprinkle over the orange extract and bring the mixture together. Lightly knead for a minute or so and form into a ball.
- Step 6
- Place the dough ball into an 18cm / 7inch springform cake tin and, either using your hand or the back of a spoon, spread the dough evenly and flatten the top.
- Step 7
- Take a fork and mark the dough into 8 even triangles, pushing the fork right the way through the dough.
- Step 8
- Using a spoon, or similar (I use the end of my silicone pastry brush), make a pattern around the edge of the dough. (However, this is not necessary and is for decorative purposes only.)
- Step 9
- Place in the middle of the oven and bake for 1 hour.
- Step 10
- Remove the shortbread from the oven and leave it to cool in the tin.
- Step 11
- Once the shortbread has cooled, gently undo the spring on the side of the cake tin and then remove the bottom of the tin and peel the baking paper off.
- Step 12
- Dust with icing sugar, if using, and cut along the premade lines. Serve with slices of orange, cream, or simply on its own. The shortbread can be stored in an air-tight container for several days.
