Citrus Kissed Shortcake

 
3 cups unbleached flour
1/3 cup unbleached cane sugar
1 T. orange zest
1 T. baking powder
3/4 t. baking soda
1/4 t. salt
1/3 cup Spectrum Spread non-hydrogenated margarine
1 1/2 cups tofu sour cream or soy yogurt
1/3 cup orange juice (or soy milk, rice milk, or other non-dairy milk of choice)
1/2 t. vanilla
safflower oil, for oiling the cookie sheet
 

Using a little safflower oil, lightly oil (or spray with a light mist of oil) a non-stick cookie sheet and set aside. In a large bowl, place the flour, sugar, orange zest, baking powder, baking soda, and salt, and stir well to combine. Using a pastry blender, cut in the Spectrum Spread until the mixture resembles coarse crumbs. In a small bowl, place the remaining ingredients, and stir well to combine. Add the wet ingredients to the dry ingredients and stir well to combine. Transfer the dough to a lightly floured work surface. Using your hands, pat the dough to 3/4-inch thickness. Using a 3-inch star-shaped cookie cutter (or any shape of choice), dip the cutter in a little flour, cut 12 stars out of the dough, redipping the cutter in flour as needed, and transfer them to the prepared cookie sheet. Bake at 400 degrees for 10 minutes, reduce the heat to 350 degrees, and bake an additional 5 minutes or until lightly browned on the bottom. Allow to cool slightly before serving.

Yield: 1 Dozen

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett