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vegan shortbread hearts for Valentine's Day

Vegan shortbread hearts

These vegan shortbread hearts are dairy free and egg free and would make a perfect Valentine’s gift for the vegan in your life. They are easy to make, look really pretty and taste delicious.
Course Dessert
Cuisine British
Keyword vegan shortbread
Prep Time 20 minutes
Cook Time 20 minutes
Chilling time 30 minutes
Total Time 40 minutes
Servings 30
Author Mandy Mazliah

Ingredients

  • 100 g plain flour
  • 75 g ground almonds
  • 75 g caster sugar
  • 100 g cold vegan butter
  • 9 g pot of freeze dried raspberries
  • 1 tsp vanilla extract
  • 250 g icing sugar
  • 2-3 tbsp water
  • Vegan heart sugar decorations

Instructions

  1. Mix together the flour, almonds and sugar in a mixing bowl. Rub in the vegan butter with your finger tips (or in a food processor) until you have the consistency of breadcrumbs.
  2. Stir in the raspberries and vanilla extract.
  3. Knead together gently in the bowl with your hands until the mixture forms a soft dough.
  4. Wrap in cling film and place in the freezer for 30 minutes.
  5. Line two baking trays with greaseproof baking paper.
  6. Dust a work surface with plain flour then roll out the dough and cut out heart shapes with a biscuit cutter.
  7. Place on the prepared baking trays and chill in the fridge for a further 30 minutes. This helps them to keep their shape.
  8. Pre-heat the oven to 170°C/150°C fan/gas mark 3.
  9. Before baking prick each biscuit with a fork.
  10. Bake for 20 minutes until lightly golden.
  11. Remove and allow to cool completely on a wire rack.
  12. These biscuits are delicious un-iced but to make them even more special sift the icing sugar into a mixing bowl. Stir in the water a little at a time until you have a slightly runny consistency. Pour into a piping bag fitted with a small nozzle. Pipe a heart shape around the outside of the biscuit then fill in with the icing. Decorate with sugar hearts and allow to dry.