Vegan coconut orange shortbread is aromatic
RECIPE BY EMILY CHAVEZ | PHOTOS BY LUIS CHAVEZ
This sweet crumbly shortbread is even sweeter for some knowing that no animal products are used. Coconut oil serves as a delicious substitute for the butter in a traditional shortbread cookie to create the high-fat content needed for the iconic crumble. Another benefit of coconut oil is it may be safely stored at room temperature, so it does not have to be warmed like butter. The coconut flavor is subtle, and the orange zest creates a refreshing aromatic experience as you nibble on a cookie on its own or along with a cup of Lady Grey tea.
Vegan Coconut Orange Shortbread
Active time: 10 minutes
Total time: One hour
Yields: About 16 cookies
1/2 cup coconut oil, room temperature but still solid
1/4 cup granulated sugar
2 teaspoons pure vanilla extract
1/4 teaspoons salt
2 tablespoons water
1 1/4 cups all-purpose flour
Zest of one orange
With an electric mixer on medium-high, mix coconut oil until completely smooth. Add sugar, vanilla extract, salt, water and orange zest and mix for another 2 to 3 minutes. Gently stir in the flour with a large spoon until combined and the dough holds together.
If the dough is dry and crumbly, add more water. If the dough is soggy, add more flour. Wrap the dough in a floured piece of wax paper and shape into a log about 2 inches in circumference. Chill wrapped dough log in the refrigerator for at least 30 minutes.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Once the dough is ready, remove the wax paper and cut 1/2-inch pieces and place on the lined baking sheet, leaving about 1 inch space between.
Bake in the preheated oven for 18 to 20 or until the edges are slightly brown. Transfer them to a cooling rack and cool completely before serving.