There’s something about my Mum’s good a simple home cooking (she can do fancy things too!). It just can’t be beaten, but then I guess everyone feels that way about the food they grew up on. Mum’s are also really good are doing things on the cheap with a few basic ingredients, and also at
interfering helping in the kitchen. So in honour of mum’s everywhere, here’s my mum’s nice and simple raspberry shortbread, made vegan.
Makes: 8 slices
2 cups plain flour, plus a few extra tbsps
3/4 cup golden caster sugar, plus a few extra tbsps
1 cup of vegan margarine
1 tsp vanilla extract
Grease and line a 9″ square baking tin and preheat the oven to 325f/160c. Mix the sugar with the flour in a mixing bowl and rub in the margarine and vanilla with your fingers, until its evenly distributed throughout (or you can pulse everything in a food processor until you get and even crumbly mixture). Press half of the mixture into the bottom of the greased and lined baking tin going up the sides a little, and dust with a light dusting of flour. Layer a single layer of raspberries over the top and sprinkle a lil’ extra caster sugar over the raspberries. Finish by topping with the remaining shortbread mixture and gently pressing to compact it, don’t press too hard. Poke holes through the top layer using a cocktail stick or a fine pronged fork and bake for 30- 35 minutes, until golden and firm. Allow to cool in the tin, then slice and dust with extra caster sugar or a light dusting of icing sugar.