This post is part of VeganMoFo 2019, a month-long celebration of vegan food. This week’s theme is travel, and today’s prompt is road trip snack.
These gram and vegan cheese shortbread rounds may be small, but they pack in a lot of flavour. Fill a mini lunch box with them for a delicious snack that’s robust enough to survive being thrown around in your travel bags.
This recipe is adapted from a non-vegan original in Rose Prince’s The New English Kitchen. The keys to success are using a firm vegan butter (I used Naturli Organic Vegan Block) and the strongest vegan cheese you can find (I used Daiya Medium Cheddar Style Farmhouse Block).
Ingredients (makes 12)
60g gram flour
50g vegan cheese, grated
40g vegan butter, cut into cubes
¼ teaspoon salt
Several pinches of ground pepper
Preheat the oven to 180℃.
Put all the ingredients in a food processor and process until they start to combine.
Tip out onto a clean surface and knead for a few seconds until the mixture has an even consistency.
Roll into a cylinder about 3cm in diameter, and then cut into rounds about 1cm thick. Use a sharp knife and rotate the cylinder a quarter turn after each cut to avoid squashing it.
Put the rounds onto a baking tray and bake for 15 minutes. The edges should start to turn a golden brown colour. Leave to cool.