alternative diets

Make our vegan shortbread with olive oil for a buttery flavour and cornflour to get the crumbliness of traditional versions. They taste great with nut butter

Vegan shortbread

plain flour

caster sugar

½ tbsp cornflour

tsp vanilla extract

olive oil

Whizz the flour, sugar, a pinch of salt&nbsp;and the cornflour in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> 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.&nbsp;

Heat the oven to 180C/160C fan/gas 4, and line a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheet</a> 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&nbsp;on the baking tray, then transfered to a box when solid. Will keep for up to three months.&nbsp;

Sprinkle the 1 tbsp&nbsp;sugar over&nbsp;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.&nbsp;

Cater for guests intolerant to gluten with these easy scones. Add sultanas if you like and serve with oodles of jam and clotted cream

Gluten-free scones

gluten-free self-raising flour

salt

tsp xanthan gum

gluten-free baking powder

cold butter

whole milk

egg and 1 egg yolk

sultanas (optional)

Mix the flour, salt, xanthan gum, baking powder and sugar together in a bowl. Rub in the butter with your fingertips until you have fine breadcrumbs. You can also do this by gradually pulsing the mixture in a food processor until it resembles breadcrumbs.

Whisk together the milk and whole egg and gradually mix into the flour mixture with your hands until you have a smooth dough. Mix in the sultanas, if using. Knead briefly to come together into a ball.

Gently roll out the scone dough until 2cm thick. Transfer to a baking tray lined with parchment and chill for 30 mins to firm up the dough – this makes them easier to cut out.

Remove the dough from the fridge and, using a 5cm cutter, cut out 6-8 scones (press the offcuts together and re-roll when you need to). Put the scones upside down (this will mean you get a neater top when baked) onto another baking tray lined with baking parchment, spread 2cm apart.

Whisk the egg yolk and evenly brush the tops of the scones, making sure that the egg wash doesn’t run down the sides of the scones otherwise they will rise unevenly. Put the scones on a tray and transfer to the freezer for 15 mins. Heat oven to 220C/200C fan/gas 7. Remove the scones from the freezer and brush the tops with the beaten egg again, then bake for 12-15 mins until golden brown. Eat just warm or cold, generously topped with jam and cream, if you like.

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Vegan shortbread

Gluten-free scones

The most viewed alternative diets recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine