Vegan Coconut Lime Short Bread
Over the weekend I wrote a guest post for Courtney at Sweet Tooth Sweet Life on Vegan Lime Curd and ended up with over 2 pints of it. I needed to use it fast.
I also made homemade coconut butter thanks to Heather of Heather Eats Coconut Almond Butter. (I omitted the chocolate this time.)
She may have created a monster because this stuff was good enough to eat by the spoonful. At least is it much cheaper than the Artisana version.
So when you have put the lime in the coconut and mix it all together you get…shortbread? In my house yes. 😀
- 3/4 cup Earth Balance, Softened
- 2/3 cup sugar (I used beet sugar of course)
- 1 tsp vanilla
- Equivalent of one egg substitute of choice (I bought Egg replacer)
- 2 1/4 cup Whole Wheat Pastry Flour
- 1/2 cup coconut butter softened
- 2 tsp lime juice
- 2 tsp corn starch
- 1 tsp baking powder
- 1/4 tsp salt
Okay the ingredients don’t seem to scary for my first attempt at veganizing a recipe…well the egg thing might but…breathe and go!
- Cream together softened Earth Balance and Sugar. Resist the urge to taste…It’s not quite the same as regular creamed butter and sugar.
- While the vegan butter and sugar cream, mix up egg replacer. Got to love the 70’s style box. I wasn’t sure how to do the flax egg trick so bought my trick. Kind of like buying Cris Angel’s tricks from an infomercial.
- Add vanilla to “egg” and gently pour into creamed mixture to incorporate. Be gentle because that beater is vicious.
- Mix dry ingredients. Cornstarch, baking powder, flour and a dash of salt. At least that is what my grandma’s recipe would have said. I found these cute little measuring spoons at Bed, Bath and Beyond. A dash equals 1/4 teaspoon 🙂
Next is the coconut butter. I microwaved mine for 10 seconds (after I burned toasted the first bit for 30 seconds on accident) and then scraped out the equivalent of 1/2 cup. Perhaps you’d better set it out early to soften. Incorporate into dry ingredients. Make sure to taste test for quality assurance.
- Add dry ingredients in thirds until incorporated but don’t over do it. I know you are excited about this but just be patient.
- Remove dough with your hands – they are the best utensils – and shape into a log on plastic wrap. There is no yucky raw egg so this didn’t gross me out like it did as a kid.
- Wrap tightly with plastic wrap and make sure all edges are covered.
- Find some space in the freezer to chill the dough. For me this meant moving all the randomness around.
- This dough needs to chill for at least 3 hours. You can use this time to make the vegan lime curd. I already had some so I relished the idea that I don’t have to share the beater with anyone 😀
- After chilling remove dough from freezer and resist urge to have a light dough saber fight with Hunni. Instead allow to soften slightly on counter so slices will cut smoothly. Use this time to preheat oven to 375 degrees.
- Slice dough into even 1/4 inch slices.
- Lay out dough slices evenly on tray and bake for 15 minutes until edges star to brown.
- Remove them from oven and place directly on cooling racks to uh…cool.
- While last batch finishes up taste test the imperfect cookie with a bit of the lime curd.
- After cookies are completely cool top each with a nice smudge of lime curd.
This recipe makes 30 cookies give or take. You know you are going to taste test the batter and a cookie or two. Of course don’t forget the one you have to feed to your Hunni as a taste tester. He did endure the yummy smells while you baked.
These freeze really well if you don’t want 30 cookies lying around your house on a silver platter
What was your latest baking project?