The perfect vegan shortbread recipe! This will be my base recipe for making anything vegan shortbread from now on - make sure to roll them out nice and thin and do take them out of the oven before they go brown. They'll harden up on the cooling rack, so don't worry if they're a bit delicate still when they come out of the oven.
For the vegan butter, I used a 50/50 mix of Tesco's own 'Baking Block' and Crisp N Dry (I normally use Trex but this also worked fine). I used normal granulated sugar but I do think that caster sugar would have been even better - one to try next time. I have also tried these using only plain flour instead of the cornflour (I didn't have cornflour in the house) and they were absolutely great.
One note to self - when making lavender shortbread, 4tsp dried lavender is too much! Probably half the amount.
