Vegan Christmas Shortbread

INGREDIENTS:

• 1 x cup all-purpose flour (sub gluten-free if necessary)
• 1/2 cup vegan butter
• 1/4 cup caster sugar or coconut sugar
• 1 x M:lk Choc Bar (for the drizzle)

INSTRUCTIONS:

1. In a bowl cream together the butter and sugar before sifting in the flour.
2. Once combined refrigerate your dough for about half an hour to firm up.
3. Once firm, roll out the dough (expect the dough to be a little more fragile as shortbread is a softer, more crumbly biscuit).
4. Either roll your dough into a log and slice into 1cm thick round cookies or use a festive cookie cutter to cut out shapes.
5. Bake for about 15-18 minutes until golden at 180°C. Once completely cooled drizzle your cookies with melted Peanut Butter M:lk Choc.