Cranberry & White Chocolate Shortbread
- 250 g non-dairy spread
- 130 g caster sugar
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 400 g plain flour + more for rolling out
- Pinch of nutmeg
- 75 g dried cranberries
- 150 g vegan white chocolate chopped into chunks - see notes
Preheat the oven to 160 degrees C and line two trays with baking paper.
In a large mixing bowl, cream together the spread (250g) and sugar (130g) with a wooden spoon until fluffy. Mix in the vanilla extract (1 tsp).
Sieve the baking powder (1/2 tsp), plain flour (400g) and nutmeg (pinch) into the wet mixture and stir until a dough forms. Gently roll out and shape into a rough disc shape. Wrap up in cling film and chill in the fridge for 1 hour.
Once chilled, take out of the fridge and roll out roughly onto a floured surface using a rolling pin. Mix together the cranberries (75g) and white chocolate chunks (150g) in a separate bowl and then sprinkle half out on to the dough. Fold in half and then roll out again to a rough circle. Sprinkle the remaining half of the chocolate and cranberries and then fold over the dough again.
Roll out once again to around 1/3 - 1/2 inch thickness and then using a sharp knife, cut the dough roughly into 2 1/2 inch squares. Transfer the squares onto the baking sheets, then roll the dough back out and continue to cut out squares until you run out.
Bake in the oven for 12-14 minutes until slightly coloured around the edges. Transfer to a cooling rack and serve when cool.