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Vegan Caramel Shortbread – Allergy Mums

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Vegan Caramel Shortbread

We love shortbread, it’s simply one of the best cookie going.  On the subject of candy sauces I’ll take vegan caramel over vegan chocolate any day of the week.  So why not mix two of our favorite issues?  Right here now we have 3 ways with Vegan Caramel Shortbread – as soon as with the vegan caramel sauce combined into the batter, and two thumb cookies variations – one nut free with only a dollop of caramel sauce, and the opposite combined with chopped up pecans. Molly can eat nuts so these have been for her. Our Vegan Caramel Sauce recipe is on the backside of the web page.  The Pecan model is tremendous easy – simply combine pecans with a tsp or so of caramel sauce and add into the thumb print as soon as the cookies have cooled.

 

Vegan Caramel Shortbread Allergy Mums

Vegan Caramel Shortbread

We love shortbread – dipped in chocolate, orange peel stirred in, or thumb cookies with jam. This time we have added in Dairy Free Caramel Sauce – Vegan Caramel Shortbread 3 methods!

Substances  

  • 3/4 Cup Non-Dairy Butter (Naturli is one of the best in the event you can have almonds)
  • 1/3 Cup Caster Sugar
  • 1 3/4 Cups Plain Flour (sifted)
  • 1/4 Cup Advantageous Floor Semolina
  • 1/2 Parts of Dairy-Free Caramel Sauce

Directions 

  • Preheat your oven to 350°F 170°C.

  • If you need Pecan Caramel Shortbreads then take 2 pecans per cookie, chop them up, and blend them with 1 tsp of caramel sauce. Depart in a small bowl to 1 facet so as to add to the highest of the cookies as soon as they’re cooled.

  • Beat the dairy-free margarine till it goes a lighter color. Beat within the caster sugar till mixed and the combination appears to be like fluffy.

  • Then stir within the flour and semolina. I would like to make use of my arms to carry all of it right into a ball.

  • It must be a tender dough, which could be very pliable. Take a couple of teaspoon of dough and roll it right into a ball, place it on the ungreased cookie sheet and utilizing your index finger, or thumb create a dent for the caramel.

  • Place on an ungreased baking sheet and bake for 12 minutes and funky on a wire rack. As soon as cooled put 1/2tsp or so of the caramel sauce both plain or combined with chopped pecans (about 1/2 tsp pecans per cookie relying in your cookie, and thumb, dimension!) into the indent on the cookie. Do not do it whereas the cookies are heat!

  • If you’re doing the choice with Dairy Free Caramel Sauce swirled in, add 2 tbsp of Caramel Sauce to a cup of cookie dough. Gently combine it in so it is streaky. Roll a teaspoon of dough right into a ball, and flatten barely. Place on an ungreased cookie sheet and bake for 10-12 minutes. Cool on a wire rack.

Key phrase dairyfreebaking, eggfreebaking, vegancookies

 

Caramel Sauce is fabulous – and we drizzle it on vanilla ice cream, brownies, or any plain vanilla cake that it mendacity about. We make quite a bit in a single go, and pop it in a jam jar for protected maintaining (within the fridge). If you happen to like, halve the recipe so that you don’t have leftovers.

Vegan Caramel Shortbread Allergy Mums

Dairy Free Caramel Sauce

Nothing as fantastic as caramel sauce! Free From: Dairy, Egg, Soya, Gluten

By:

Vegan Caramel Shortbread Allergy Mums
Substances

Instructions



Step 1

It’s worthwhile to take note of the sauce so don’t get lost to do anything and depart it.  In case you have a thermometer hold it prepared by the facet.  Do have a bowl or jar able to pour the sauce into



Step 2

In a heavy bottomed pan place the sugar, syrup and margarine over a medium warmth. Because the margarine and sugars soften whisk the combination till clean. Because the combination begins to heat up seize a wood spoon and provides it a stir to ensure nothing is sticking to the underside of the pan



Step 3

Deliver the combination to a rolling boil however make sure that it doesn’t boil over! The combination will begin to thicken (hold giving it an excellent stir). Seize your thermometer and test the temperature. It’s worthwhile to keep watch over the temperature to ensure it doesn’t get too scorching.  So test usually



Step 4

When you attain 230ºF then you definitely’ve reached the suitable temperature for a pleasant sauce. Take it off the warmth and add the coconut cream, vanilla and salt. Whisk and pop again on the warmth and convey again to the boil for a 3-5 minutes – take off the warmth once you attain 220ºF and test the consistency



Step 5

If it’s a bit skinny hold it on the warmth for a minute or two extra



Step 6

Pour the sauce right into a contained to chill down and don’t contact the sauce because it’s blisteringly scorching!



Step 7

If you happen to don’t have a thermometer then have a glass of chilly water prepared by the facet. Dribble a couple of drops of sauce into the chilly water – in the event you can kind a tender ball with a couple of flicks together with your finger then it’s the suitable consistency for a sauce. If you happen to’re making sauce, however over cook dinner it, (cough, ahem) then change plans and make caramels!