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This is amazing! Thank you so much por posting all this amazing info, you have no idea how you are contributing to the world. I have so many people that won't be vegan because they can't give up all their comfort foods, especially in places like the UK where butter is a staple. With all I am learning from your site I am sure I will now have the tools to convince even more people to go vegan and stop the animal suffering. Thank you!,,,
I have been wanting to make shortbread for ages and since I have been making my own vegan butter I haven't bothered.. mostly due to my failed attempt at crispy chocolate chip cookies... they were soft not crispy. I am off to make some of the special vegan butter! Thanks sooooooooooo much for all the digging you do for us mere mortals :).
I made this last night to have shortbread heart cookies for Valentine's day. THEY ARE HEAVEN. The most exciting thing for me was the butter - I CANNOT BELIEVE how light and delicate and butter-tasting it is. My husband - still not completely vegetarian - even said it tastes like butter. I will now proceed to your other vegan butter recipes and categorically work my way through - I'm breathless over the possibilities here. Thank you so much, Mattie, for doing all this hardcore science to bring us "mere mortals" (as reviewer maesti perfectly puts it) these amazing recipes!!!! A few tips: I made the butter with the almond milk creamer we have on hand - it's called "Barista" and is very thick. The protein content is low but I needed to go soy-free. There was only a little curdle, but it came out heavenly as I said: no problems at all. Also, I put the dough on a big cookie sheet lined with a silicone mat. It was a little tough to press it out because it didn't reach the edges of the pan and got skinny there and so I cut off the edges after very little baking (and ate them warm naturally - the sublime privilege of cooks.) I used your glass method in combination with a big piece of waxed paper on top of the dough (under the glass) that helped with the sticking. Also I adjusted cooking time since it was so much skinnier - did an initial 15 minutes, then another 20-30. It definitely started to brown more on the thin parts on the edges so I took it all out. It worked great to use cookie cutters after that 15 minutes as you suggest- came apart beautifully after the full cooking time. Plus lots more scraps to eat warm: always a plus. My only tip would be for time saving - I made the butter in my cuisinart, put it into molds and popped in the freezer. Then I just measured the dry ingredients right into the same cuis bowl (without cleaning it) and pulsed and had it ready for the butter when it came out of the freezer in about an hour. Truly a "one bowl" treat. Thanks again, Maddie, and happy V day!
Thanks so much for all this great information. Do you think that this same butter should work for Whipped Shortbread? Whipped shortbread is usually butter and sugar and flour whipped for 5 minutes and baked to make a very light melt in your mouth cookie. I wondered if you have a suggestion before making the butter about the science aspect to prevent the cookies from flattening out.
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What a great site, thanks for the posts
Such yummy food!
Such great tips and this recipe looks so good! My team in Salt Lake City often take turns cooking for each other during our lunch breaks, I'd love to try this out next time it's my turn. If you're ever in need of a tree surgeon in slc just let us know!
Thanks for sharing with us. Those cookies look delicious! I appreciate you sharing this creative recipe and look forward to baking it.
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I can't imagine how delicious they are...Thank you for this useful information.
This is great. I have been looking for a perfect recipes for buttery vegan cookies
Vegan since half a decade, I am still looking for nice patisseries, something like the French ones.
I'll definitely try this recipe!
This is a super great tasting vegan cookie! Thank you for sharing with us!
This Scottish biscuit recipe is delicious. Thank you for sharing.
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sorry - forgot the star rating with my written review!
best vegan cookies ever
thank you for this wonderful recipe. The butter and the dough was different to the dairy type but the baked shortbreads are extremly delicious. My omnivore husband loves them, too.
I will try your recommendations on time and temperature for baking. I tried my regular baking times and temperatures. This was not sufficient but I managed it and all went well at the end.
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I inherited my Grandmother's mixing bowls. She always cooked and loved to bake desserts....which I also inherited from her. This is a wonderful recipe! Thank you!
Amazing! Fabulous recipe! I used your cooking times (longer than what I have used in the past). I like the short crispy result. I think I will try a slightly lower temperature for the 1.5 hours next time - it went a bit darker than your picture but still tasted good (I suspect my oven may be a bit hotter than it should be)
This is one of the best vegan cookies I have came across!
Soy milk, all-purpose flour and cornstarch with vinegar can make a perfect combination for cookies. On top of that coconut and sugar can really makes these cookies burst in your mouth.
Kudos to you mattie!
Thank you for the recipe and the pictures. Photos provide a clear view of what to do next.
made it and it was delicious! Everyone loved it, especially the peanut butter mousse. I will cut down on the milk because my ganache came out too runny. Definitely a hit! Thanks for the recipe!