Vegan Rye Shortbread Biscuits

Vegan Rye Shortbread Biscuits

Makes 18

130g vegan butter, plus extra for greasing

80g caster sugar

130g wholemeal rye flour

130g ground almonds

  1. Preheat the oven to 180°C/160˚C fan/gas mark 4.
  2. Grease the inside of a 18cm square tin with butter and line with parchment paper.
  3. Combine the butter and sugar in a bowl and beat together until light and fluffy. Beat in the flour and ground almonds.
  4. Using your hands, gather everything together, pressing it into a smooth ball of dough. Press the dough into the prepared tin and smooth the top. Using a fork, prick holes all over the surface, pushing the tines right through the dough.
  5. Use a knife to cut the dough into 18 rectangular fingers, dividing it into thirds down the length, and into sixths across the width. Bake for 20-30 minutes. 6Remove from the oven and carefully cut through the rectangles again. Leave in the tin until cold.

Per biscuit: 134kcals, 9.7g fat (4g saturated), 11g carbs (4.8g sugars), 2.6g protein, 2.5g fibre, 0.042g sodium