Time for a grown up cookie for the holidays – so here is our Parmesan and Pepper Dairy Free Short Bread. These are fabulous with coffee, tea or something a bit stronger (quite nice with Scotch IMO). The amount of Pepper is up to you, I go for 2 Tsp which gives a nice peppery hit.
Parmesan and Pepper Dairy Free Short Bread
A wonderful grown up cookie for the holidays
Ingredients
- 1/3 Cup Caster Sugar
- 3/4 Cup Diary Free Butter - the blocks like Flora or Nuturli
- 1 3/4 Cup Sifted Plain Flour
- 1/4 Cup Ground Semolina
- 2 Tsp Ground Pepper
- 1/4 Cup Grated Vegan Parmesan - We use Violife
Instructions
- Cream the sugar and vegan butters together until fluffy
- Sift the flour into a bowl, and add in the Parmesan and Pepper. Give it all a good stir to mix together. Add in the Semolina and mix.
- Mix the flour mixture with the creamed sugar until you've a stiff dough. If its a bit dry add in 1/2 Tsp more Vegan Butter.
- Wrap in clingfilm and chill for 30 minutes.
- Roll on a floured board, and cut out in desired shapes (about 2mm thick.
- Bake in preheated oven for 10 minutes until a lovely light brown colour at the edges. Cool on a wire rack and keep in an airtight container for 2 weeks.
Other great Christmas baking:
https://www.allergymums.co.uk/vegan-stained-glass-cookies/
