Pastry Chef Laura Cronin shares an impeccable plant-based shortbread cookie recipe
While more people may prefer to incorporate plant-based food into their lifestyle, dessert recipes can cause a little wrinkle with that plan. Eleven Madison Park’s Pastry Chef Laura Cronin has a delicious and easy to accomplish plant-based shortbread cookie recipe that even the novice baker can master.
From Mother’s Day to making any day a special occasion, baking from scratch shows effort, care, and, especially, an extra dash of love. The idea of cooking from the heart might sound cheesy, but that thoughtfulness mixed into every turn can be tasted in the final product.
During a recent conversation with Eleven Madison Park’s Pastry Chef Laura Cronin, she suggested that a plant-based shortbread cookie recipe is a great idea for a home baker to start exploring plant-based baking. While New Yorkers swooned over her plant-based croissants at the special pop-up event during the spring, this recipe allows everyone to get a taste of her dessert.
When asked why a plant-based shortbread cookie recipe is perfect for the home baker, Chef Laura said, “Shortbreads are always a great option. They are relatively easy to make, and you can finish them in all kinds of different ways.”
Plant-based Shortbread cookies recipe
Ingredients:
3 cups plant-based butter (we use Tourlami)
2 cups sugar
1 ½ tsp vanilla extract
3 tsp almond extract
½ lemon zested
1 tsp salt (if the butter you use is unsalted)
6 ¾ cups all-purpose flour
Method:
1. Using a stand mixer, cream the butter and sugar until light and fluffy.
2. Add the vanilla, almond extract and lemon zest and mix well until combined.
3. Scrape the bowl well and add the flour. Mix until it comes together and all the flour is hydrated.
4. Scrape the bowl well and add the flour. Mix until it comes together and all the flour is hydrated.
5. Shape cookie dough into balls. Use a teaspoon to indent then chill until super firm.
6. Bake at 325°F for 10-12 minutes, or until the edges of the cookies start to turn a golden-brown.
As Chef Laura suggested, these shortbread cookies can be finished in a multitude of ways. From a simple chocolate drizzle to a sprinkling of chopped nuts, those ideas are easy to master ideas. Cookie sandwich lovers might prefer to spread a little jam on top and make a sandwich.
No matter how the shortbread cookie is finished, the additional ingredients should not overshadow the tender cookie itself. Think additional elements like an accessory to the complete bite. A little flavor sparkle is good, but the cookie is the star of the show.
For the home baker who wants to explore plant-based recipes, this shortbread cookie recipe is a lovely starting point. It might start a new chapter in that sweet baking journey.