Label
All
0
Clear all filters

Rose Elliot

Melt-in-the-Mouth Shortbread

Rate this recipe

Preparation info
  • Makes

    15–20

    • Difficulty

      Easy

Appears in
Rose Elliot's Complete Vegan
Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

  • About

I’m very grateful to my daughter, Meg, for providing this easy and delicious recipe. These melt-in-the-mouth shortbreads are quick, simple to make and always go down a treat.

Ingredients

  • 225 g (8 oz/1¾ cups) plain (all-purpose) flour
  • 60

Method

Preheat the oven to 180°C/350°F/gas mark 4 and grease and line an 18 × 27cm (7 × 11in) Swiss roll tin with baking parchment.

Put all of the ingredients into a bowl or into a food processor. If making by hand, rub the margarine into the dry ingredients with the tips of your fing

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title