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I thought I'd post this recipe for American Shortbread because after many years of taking home baking to the staffroom/social events and always feeling that it was considered as a not so good alternative to non-vegan versions, I've finally found something that gets round this. The recipe is something a bit different and just happens to be vegan, so it takes credit it's own right, rather as a vegan alternative. It was given to me by an American colleague of Scottish descent.

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American Shortbread

Preparation time 15 minutes, cooking time 40 minutes

Ingredients:
3 cups wheat flour
1 ¼ cups icing sugar
½ teaspoon salt
1 tablespoon chopped fresh rosemary
Rind of 2 lemons
1 cup extra virgin olive oil

Instructions:
Mix together all the ingredients to make a dough. Transfer the dough to a greased baking and firm down to form an even layer. Prick the surface of the dough all over with a fork. Bake for about 45 to 55 minutes at 175°C/gas mark 5 until surface feels firm and shortbread is lightly golden brown around the edges.Take out of the oven and let tray cook for 20 minutes. Using a sharp knife slice the shortbread into fingers or squares.  When cool remove the shortbread from the tray.

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