Vegan shortbread anything is, of course, marvelous...so thanks for shining a light on how good these can be. I have a question about your choice of fat...which is to say, your vegan butter creation. Have you tried any of these recipes with oil (and perhaps something else added to the oil) instead of relying on coconut oil or other hydrogenated fats?
Hi Jack, great question! I am vegan for ethical reasons vs. health, so it's not always my first thought I admit. I haven't tried with other oils yet, but I'm sure there's a way! I remember Isa Chandra Moskovitz used to use partially frozen olive oil in her pie crust for example. And speaking of, when I make a shortbread-style pie crust, I sometimes use light olive or canola in lieu of futzing around with butter, so yeah...brb, gonna make all the cookies again, haha! Do you make shortbread? If so, what do you use?
Also just FYI: I just checked and the brand of coconut oil I use is non-hydrogenated. But I know it still has lots of saturated fat which some folks may wish or need to avoid.
I'm sold on using unprocessed rapeseed oil in most of my baking creations, like my pastry dough and cookie recipes. I also proudly identify as a shortbread addict. I use oil in those recipes, which works wonderfully, but the texture with oil-only creations is slightly different. I've found oils create a crispy exterior - not at all a bad thing in the shortbread world. I wrote about my shortbread creations in 2022 - anyone can access that article by visiting my site and searching for "shortbread."
That's so nice, thank you so much!
Wow, great read
Thank you!! ❤️
Vegan shortbread anything is, of course, marvelous...so thanks for shining a light on how good these can be. I have a question about your choice of fat...which is to say, your vegan butter creation. Have you tried any of these recipes with oil (and perhaps something else added to the oil) instead of relying on coconut oil or other hydrogenated fats?
Hi Jack, great question! I am vegan for ethical reasons vs. health, so it's not always my first thought I admit. I haven't tried with other oils yet, but I'm sure there's a way! I remember Isa Chandra Moskovitz used to use partially frozen olive oil in her pie crust for example. And speaking of, when I make a shortbread-style pie crust, I sometimes use light olive or canola in lieu of futzing around with butter, so yeah...brb, gonna make all the cookies again, haha! Do you make shortbread? If so, what do you use?
Also just FYI: I just checked and the brand of coconut oil I use is non-hydrogenated. But I know it still has lots of saturated fat which some folks may wish or need to avoid.
Indeed!
Thanks for your response, Julia.
I'm sold on using unprocessed rapeseed oil in most of my baking creations, like my pastry dough and cookie recipes. I also proudly identify as a shortbread addict. I use oil in those recipes, which works wonderfully, but the texture with oil-only creations is slightly different. I've found oils create a crispy exterior - not at all a bad thing in the shortbread world. I wrote about my shortbread creations in 2022 - anyone can access that article by visiting my site and searching for "shortbread."
Cool, I will definitely check that out, thank you!
The baking vibe, yup, can relate. And I just ate the last cookie from your sample pack, Julia, can't thank you enough.
You're so welcome Barb, thank you for trying them!!
Some great recipes, thank you!
You're most welcome!