Crunchy buttery shortbread, sweet, fudgy cookie dough and a layer of chocolate to top it all off. This all vegan dessert/treat is so dang delicious and is perfect for when you're having guests over, or as a make ahead treat to keep in the freezer for when you're feeling like something sweet. I really hope you give this a go!
Ingredients: Shortbread: 240g all purpose flour 75g powdered sugar 157g vegan butter Pinch of salt
Mix all ingredients until you have a uniform batter. Press it into a 20x20 baking tin lined with parchment paper, poke some holes in it with a fork and bake at 175 degrees C for 20 min until golden. Let this cool completely.
Meanwhile, start making your cookie dough!
Cookie Dough: 200g vegan butter 80g brown sugar 240g granulated sugar 4tbsp plant based milk 1/2tsp fine table salt 100g chopped dairy free chocolate 320g all purpose flour 1tsp vanilla extract
Method: Heat treat the flour to get rid of any bacteria by spreading it onto a baking tray lined with parchment paper and baking it in the oven at 180C for at least 5 minutes until it reaches at least 75 degrees Celsius. Cool the flour completely. Then, cream together the butter, sugars, milk, vanilla and salt. Add the flour and mix to combine. Fold in the chopped chocolate. Once the shortbread has cooled completely, press the cookie dough on top into an even layer and refrigerate as you melt your chocolate.
Chocolate top: 170g vegan chocolate
Break the chocolate into pieces and add to a bowl. Place the bowl over a pot of simmering water and melt the chocolate while stirring. Once melted, pour onto your cookie dough and spread into an even layer. Place back into the fridge until the chocolate is completely set. Remove from the baking thin, slice into little squares and enjoy!
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