Vegan Pistachio Shortbread
Delicious and moreish dairy free shortbread with pistachio nuts
Servings 16 (depending on size of cutter)
Calories 104kcal
Ingredients
- 100 g Dairy free butter I used Vitalite
- 60 g Caster sugar plus extra for sprinkling
- 150 g Plain flour
- ½ tsp Vanilla extract
- ¼ tsp Salt
- 30 g Pistachios chopped up
Instructions
- Mix the butter and sugar together until smooth and creamy
- Mix in the vanilla and pistachios
- Mix in the plain flour and salt and form the mixture into a dough
- Wrap in cling film and chill for 30 minutes
- Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and line your baking trays with baking paper
- Roll out the dough onto a well floured surface and cut out your desired shapes
- Place onto the lined baking trays, sprinkle them with a little caster sugar and bake for 12 minutes
- Leave to cool fully before serving
- Store in an airtight container and eat leftovers within 3 days. They can also be frozen
Nutrition
Calories: 104kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 78mg | Potassium: 31mg | Fiber: 1g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
