Ellie’s Kitchen Vegan Coconut Shortbread

As there is a high demand for tasty vegan recipes, Ellie from Ellie’s Kitchen has challenged herself to come up a number of moreish and vegan-friendly recipes, and this is one of her successes. Contrary to what you might think, it’s actually really easy to whip up a delicious vegan treat! So go on, give this recipe a go – you’ll be surprised at how easy it is and how good it tastes!

Ingredients – makes about 20:

• 225g Flora Freedom Coconut and Almond Spread
• 100g caster sugar
• 350g plain flour – plus extra for dusting
• Around 150g dark chocolate (most dark chocolate is vegan but not all carry a vegan trademark).
• Desiccated coconut to sprinkle

Method:

1. Preheat the oven to 180°C
2. Cream the Flora spread together with the sugar.
3. Sieve in the flour and combine into the wet mix to make a paste, and then finally a ball of dough. You may need to get your hands in to finish it off!
4. Flour a cool surface and rolling pin, then roll out the dough to around ½ cm thick – or thicker if you like! Then cut the dough into whatever shape you like using cookie cutters, or just go freehand!
5. Arrange the cut outs on a baking tray that has been lined with grease proof paper.
6. Bake the biscuits until lightly golden brown. This will take between 12-18 minutes depending on how thin you made them. Just keep an eye out!
7. Set the biscuits aside on a wire rack to cool off fully.
8. When the biscuits are cool, melt down your chocolate in the microwave (cheat alert!)
9. It’s time to dip!
10. Sprinkle over some desiccated coconut onto the melted chocolate.
11. Leave to cool completely, preferably overnight.

Tip: Don’t put them in the fridge to cool, as this will cause the chocolate to become dull and lose its shine.

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