Buttery, crumbly, vegan shortbread that comes together with 4 ingredients. You can take it up a notch by folding in dark chocolate/nuts/dried fruit or keep it simple and go for the classic version. And don't fret if you don't have our same ingredients - granulated and/or light brown sugar can be subbed for caster and whole wheat and/or spelt make for a slightly denser but still delicious cookie.
150g caster sugar (you can also use all light brown, granulated or a mix of all)
200g plant based butter
300g flour (all purpose, spelt, and whole-grain all work)
½ tsp salt
100g dark chocolate, chopped
Add sugar and butter to a bowl and mix, either with an electric mixer (for around 2 minutes) or with a fork (3-4 minutes) until fluffy. Fold in flour and salt in parts until fully incorporated. Gently stir in the chocolate and/or nuts (if using). The mixture should stick together, but not be wet.
Lay out a piece of cling film, parchment or bees wrap and transfer half of the dough onto it. Use your hands to form it into a cylinder/log, then wrap it tightly in whichever film you’re using - flattening out any edges to make it as round as possible. Repeat that process with the second half of the dough.
Place both logs of dough in the freezer to chill for 45 minutes. In the meantime, preheat the oven to 180˚C and line a large baking sheet with parchment paper.
Remove the dough from the freezer, unwrap it, and cut it into around 2cm rounds. If you’re using chocolate/nuts they might crumble slightly while you cut them - if so, simply use your fingers to press them back together. These cookies are very forgiving.
Place the cookie rounds on your baking tray with around 3cm distance between them. Sprinkle a little bit of sea salt on top, then bake them from 14-16 minutes - until golden around the edges. Let them cool for 10 minutes before diving in.