Dairy Free & Vegan Shortbread

We had so many fabulous entries for the recipe competition that choosing a favourite was really hard. However, we’ve picked a winner for the August entry of our "Made With Moo Free" competition. A big ‘thank you’ to Imogen who sent in a recipe for dairy free and vegan Chocolate Shortbread.

INGREDIENTS

  • 120g of Moo Free Baking Drops (available from Tesco's)
    You can substitute Choccy Buttons or Mini Moo Original Bars if you don't have a Tesco store near you.
  • 75g of Caster Sugar
  • 150g Dairy free/Vegan Spread
  • 250g of Doves Farm Organic ‘Gluten Free’ Plain Flour
    This gives the best flavour, but other plain flowers can be used instead.

METHOD

  1. Melt the chocolate, dairy free butter and golden syrup in a pan and set aside to cool.
  2. Grease and line a small baking tray.
  3. Put the biscuits in a sealed bag and use a rolling pin to bash them up. Anything from the size of a 50p coin down to dust is fine.
  4. Put all the dry ingredients in a big bowl, then mix in the chocolate.
  5. Pour out into the tray and put in the fridge for at least 2 hours.
  6. Chop up and enjoy!