Whilst on lockdown in the UK, what better time to share this recipe with you all! This recipe makes me SO nostalgic and takes me straight back to my school days! I think we are all in need of some comfort food during these scary times! This was one of my favourite desserts at school and I sure have missed it since going vegan! Here is my ‘veganised’ version for you all (but it tastes exactly like the original!) It is perfect to try if you are lactose intolerant or vegan yourself, but I have tried and tested this with people who aren’t vegan or lactose intolerant – they love it too! I have included substitutes if you are not vegan.
What I love most about this recipe is that it is so simple and quick! I hope you all give it a try! Please let me know how yours turns out in the comments section of this blog post! I would love to hear from you!
. 8 oz Self Raising Flour (if you only have plain flour, you can add 2 teaspoons of baking powder to 8oz plain flour to make your own self raising flour.)
. 1 oz Cocoa Powder (I used raw cacao powder but normal works too)
. 6 oz Margarine (dairy-free or normal if you are not vegan, lactose-intolerant or dairy free)
. 6 oz Sugar (I used coconut sugar, but vegan caster sugar works too)
. 1 flax egg (1tbsp milled flax seed + 2 tbsp water, or 1 normal egg if you aren’t vegan)
. Sprinkling of sugar for the top! 🙂
Method (makes about 8-10)
- Pre-heat your oven to 160 degrees Celsius (fan)
- Melt margarine carefully over a low heat in a small saucepan
- Prepare your flax egg in a bowl and set to one side so that it turns to a gel consistency
- Weigh out all the dry ingredients in a mixing bowl. Mix well with a wooden spoon
- Grease a small tin with margarine. (Approx 30cm x 20cm) Alternatively, line a small tin with baking paper and grease the baking paper. Do not use a flat baking tray (see below)
- Pour melted your margarine and your flax egg into your dry ingredients. Mix very well
- The texture should be like the photo below. Don’t let the appearance fool you!
- Press mixture evenly into your tin with a fork. Do not press it out thin. You want the mixture to be spread evenly at least 2cm deep.
- Add decretive lines on the top with your fork
- Bake for 18mins for a soft middle and slightly crunchy outer texture. If you preferred your school chocolate shortbread to be more solid, turn down your oven temperature and cook for a further 10mins
- Leave it to cool completely before removing from the tray. The texture will be quite soft out the oven but will harden when cooled
- Once cooled, sprinkle on top with sugar to your liking
- Cut into squares and enjoy! 🙂
Hope you enjoyed the recipe! Don’t forget to let me know in the comments if you try it out for yourself!