1cupBecel Plant Based Spreadin stick or block form, not a tub
1/2cupicing sugar/powdered sugar dairy free, but check each brand to make sure it has no animal byproducts
1 1/2cupsall-purpose flour
Instructions
Preheat your oven to 300 °F. Whip the Becel and icing sugar together well. Once it looks all deliciously creamy, resist from eating it by the spoonful, and get your flour ready.
Start the mixer and slowly add in the flour, until it has all been added in. Then you can proceed to let your mixer do all the work for you and whip it for 3-4 minutes. You are wanting lighter than air shortbread here. These whip up faster than normal butter.
Using a small cookie scoop, scoop the dough out onto an un-greased baking sheet.
Top with daity free sprinkles or a piece of Christmas cherry.
Bake them in a 300 °F degree oven for about 30-35 minutes; you want to dry out the shortbread in essence, not bake it, thus the low temperature. (If you have a warm kitchen or live in a warm climate, cool the cookies in the fridge then bake. They won't flatten out).
Notes
Some powdered sugars use bone char in their process, check with each company to see for full vegan, not just dairy free
Make sure you get the sticks or the block form, not a soft spread in a tub when it comes to the Becel.