This is a very quick and easy baking dish and delicious too! My sister, says "How can you make shortbread without butter?" (She is a cake baker and decorator of the First class and her husband is the president of a large dairy product manufacturer). Believe me this works. This is great shortbread and you can not keep it long enough to give away for Christmas, the family keeps eating it.
I remember as a child and even as a young teen having shortbread and ginger cordial (non-alcoholic) at Christmas and especially New Year. My mom’s mom was Scottish and New Year was almost the most important day of the year, next to Robbie Burns day that is. She loved the shortbread and cordial. It was our family tradition.
My brother has the recipe for the cordial and I know he sent it to me a while ago but I can’t seem to find it. I really need to get it before New Years and make it in honour of my late grandmother(Granny). You don’t need to wait until New Years, make this now and again at New Years!
Old Fashioned Pie-Plate Shortbread
From Vegan Cookies – Invade your cookie jar by Isa Chandra-Moskowitz & Terry Hope Romero
1 cup Vegan Margarine
2/3 cup sugar
2 1/2 tsp pure vanilla extract
2 cups All-Purpose flour
1/3 cup cornstarch
extra sugar for sprinkling on top (1 tsp)
- Pre-heat oven to 350 degrees F.
- Lightly grease or vegetable spray a 10" shallow baking dish
- In a large bowl combine the margarine and sugar, using an electric hand mixer for about 5 minutes, until light and fluffy.
- Add the vanilla and mix this in again for about 1 minute.
- Sift together the flour and cornstarch.
- Add 1/2 the flour mixture to the margarine with a spatula then use mixer to combine.
- Add the rest of the flour mixture and use the mixer to combine to a crumbly dough. (about 1-2 minutes).
- Using the spatula put the dough into the prepared baking dish and using your fingers, press the dough into the pan and spread it out.
- Using a fork poke holes (about half way through the dough) throughout the surface in any design or pattern you like.
- Bake in the oven on the middle shelf for 30 minutes.
- Remove to a cutting board, sprinkle with sugar if desired (I don’t) and let cool 15 minutes.
- Slice and let cool an additional 30 minutes before removing from the pan. (My family is usually doing the slicing and eating right away, but try to let it cool).