• Mealsbymiri

Festive Slice-And-Bake Cookies

Updated: Mar 16, 2021

Baking is one of my favourite parts of the holidays so of course I had to bring you all a Christmas-y cookie recipe this time of year! With both crunchy pecans, rich chocolate and tart cranberries, these buttery, sweet, shortbread cookies are sure to win over just about anyone.


Ingredients

200g flour

20g corn starch

0.5 tsp kosher salt

120g vegan butter

60g sugar

60g brown sugar

1tsp baking powder

40g pecans

20g dried cranberries

60g dairy free chocolate

Start by creaming your butter and sugars in a bowl. Add the cornstarch, baking powder and flour and mix to combine. Then, chop your pecans and chocolate and add to the batter along with the cranberries. Mix again until incorporated before transferring the mix to a clean surface and rolling into a log about 7-10cm in diameters (or however wide you want your cookies to be, cooking times may vary for larger/smaller cookies). Wrap in plastic wrap (or any reusable alternative you may have) and cool in the fridge for 2 hours. Unwrap the dough, slice your cookies into about 10 equal slices, space them out evenly on a tray lined with parchment paper and bake at 200 degrees for about 12 minutes. Leave to cool for a few minutes on the tray before transferring to a wire rack to cool completely. Quick tips: - the finer you chop your pecans and chocolate, the easier it is to slice the cookies evenly, however you do want some texture in the cookie as well so try to find a balance that you're happy with.

- The dough may be a bit crumbly when slicing - but don't panic! Feel free to pat the cookies down evenly and just stick on any loose bits that fall of during the slicing process before you bake them.

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