Your folders
Your folders
Export 4 ingredients for grocery delivery
Step 1
Whizz the flour, sugar, a pinch of salt and the cornflour in a food processor to sieve and mix briefly, then add the vanilla and drizzle in the olive oil, pulsing the food processor blades until you get a soft, golden dough. Wrap and chill for 30 mins to rest.
Step 2
Heat the oven to 180C/160C fan/gas 4, and line a baking sheet with parchment or a baking mat. Roll the dough out on a lightly floured work surface to a 5mm thickness and use a round or fluted cutter, about 6cm diameter, to cut out shortbread rounds. Use a small palette knife to transfer to the baking sheet. Can be frozen on the baking tray, then transfered to a box when solid. Will keep for up to three months.
Step 3
Sprinkle the 1 tbsp sugar over the biscuits and bake for 15-20 mins until golden brown. Leave to cool for a few mins to firm up on the tray, then transfer to a cooling rack to cool completely. Add 2-4 mins to the cooking time if baking from frozen.
Your folders
wallflowerkitchen.com
4.4
(372)
15 minutes
Your folders
mydarlingvegan.com
5.0
(1)
20 minutes
Your folders
hotforfoodblog.com
4.3
(7)
40 minutes
Your folders
noracooks.com
4.8
(16)
15 minutes
Your folders
rescuedogkitchen.com
5.0
(2)
30 minutes
Your folders
hildaskitchenblog.com
4.4
(10)
15 minutes
Your folders
romylondonuk.com
20 minutes
Your folders
noracooks.com
4.9
(10)
35 minutes
Your folders
bbcgoodfood.com
5 minutes
Your folders
holycowvegan.net
5.0
(5)
20 minutes
Your folders
lovingitvegan.com
4.7
(57)
30 minutes
Your folders
powerhungry.com
4.3
(3)
45 minutes
Your folders
fullofplants.com
5.0
(3)
20 minutes
Your folders
taste.com.au
4.5
(8)
30 minutes
Your folders
bbc.co.uk
4.0
(421)
30 minutes
Your folders
taste.com.au
4.6
(61)
45 minutes
Your folders
kingarthurbaking.com
4.6
(167)
35 minutes
Your folders
recipecommunity.com.au
Your folders
heartofabaker.com
3.9
(8)
40 minutes