Pistachio Vegan Shortbread Cookies (Gluten-free)
These Vegan Shortbread Cookies (gluten-free)have aromas reminiscent of pistachio baklavas make for a delicious combination of flavours.
Servings 12
Calories 263kcal
Equipment
- 3" Cookie cutter
- Cookie Sheet
- Rolling Pin
- Cookie rack
Ingredients
- 1 cup Vegan butter Room temperature
- ¾ cup Confectioner's sugar Sifted
- 1 ½ tsp Vanilla extract
- ¼ tsp Salt
- 1 ½ cups Brown rice flour Sifted
- ½ cup Pistachios Ground and sifted
- ½ tsp Agar powder alternatively you could replace with 3/4 tsp xanthin gum. I personally prefer the agar.
Vegan Rosewater Royal Icing
- 2 Tbsp Aquafaba (chickpea water)
- 1 ½ cups Icing sugar
- 1 tbsp Rosewater
- 1 cup Pistachios Chopped
Instructions
- In a medium-sized bowl, cream vegan butter and sifted confectioner's sugar with a fork until they have softened and is fully combined.
- Stir in vanilla, ground pistachios, flour, agar, and mix until incorporated. Refrigerate for an hour.
- Preheat oven at 350˚F. Remove dough from the fridge and divide into two parts. Keep half in the fridge, covered with plastic wrap. Line your surface with parchment paper and cover the dough with plastic wrap to not stick on the rolling pin.
- Roll out dough until it's a 1/4" thick then use cookie cutter and shape as many cookies possible. Take the leftover dough and roll it into a ball and roll out again. Repeat this process until you don’t have any more dough left over.
- Place your cookies onto a baking sheet lined with parchment paper. Depending on the size, bake 17-20 min or until the edges turn a golden-brown colour.
Shortbread cookies icing (optional)
- Whisk the chickpea brine and rose water with an electric mixer until foamy and then fold in the icing sugar 1 tablespoon at a time to the mixture until fully incorporated.
- Dip the cookies into the icing and place them onto a cookie sheet. Sprinkle chopped pistachios and serve.
