1. pre heat the oven to 160*C
2. Place the vegan margarine into a bowl with the castor sugar.
3. Beat until the mixture becomes light and pale.
4. Add some vanilla essence and continue to beat.
5. Fold in the flour and the orange zest and mix until it forms an dough.
6. Roll the dough out into a log and then place on greaseproof paper onto a
baking tray.
7. using your hands flatten out the dough and make a rectangle
8. Using your fingers pinch the edges to give a wavy edge.
9. Slice the shortbread into desired size and then place into the oven
10. Bake for approximately 20 minutes depending on how brown you like your shortbread.
11. Take the shortbread out of the oven and while is it still hot run your knife
along the slices you made earlier before it when into the oven
12. Allow to cool completely
13. When the shortbreads have completely cooled melt some chocolate and put
into a piping bag.
14. Pipe desired lines or shapes on to the shortbread and allow to set.
1. pre heat the oven to 160*C
2. Place the vegan margarine into a bowl with the castor sugar.
3. Beat until the mixture becomes light and pale.
4. Add some vanilla essence and continue to beat.
5. Fold in the flour and the vanilla essence and mix until it forms an dough.
6. Roll the dough out into a log and then place on greaseproof paper onto a
baking tray.
7. using your hands flatten out the dough and make a rectangle
8. Using your fingers pinch the edges to give a wavy edge.
9. Slice the shortbread into desired size and then place into the oven
10. Bake for approximately 20 minutes depending on how brown you like your shortbread.
11. Take the shortbread out of the oven and while is it still hot run your knife
along the slices you made earlier before it when into the oven
12. Allow to cool completely
13. When the shortbreads have completely cooled melt some chocolate and put
into a piping bag.
14. Pipe desired lines or shapes on to the shortbread and allow to set.
