- 10 min
- 50 min
- ½ cup (75g) icing sugar
- 2 tsp lemon juice or boiling water, adding an additional tsp if needed
- Queen Unicorn Confetti sprinkles
Method - Shortbread
Preheat the oven to 150°C (fan forced). Grease and line a slice tin with baking paper.
Sift together flours in a mixing bowl. Add sugar and salt and mix to combine.
Add vegan butter, Vanilla Bean Paste, Vanilla Essence. Using a wooden spoon, mix until mixture forms a dough. Transfer dough to slice tin. Using another piece of baking paper on top of the dough, press dough into tin and smooth out. Using a knife dusted with flour, cut down the centre of the dough lengthwise.
Bake in the oven for 30 minutes before removing and cutting into rectangles. Transfer to baking tray and return to the over for 15-20 minutes. Allow to cool on tray for 30 minutes.
Method - Icing
Mix together icing sugar and lemon juice. Drizzle over short bread and sprinkle with Unicorn Confetti sprinkles.