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Mini Chocolate Chip Shortbread https://www.metro.ca/userfiles/image/recipes/sables-brisures-chocolat-11369.jpg PT20M PT17M PT37M
Preheat oven to 325°F (160°C).Beat Becel® Salted Plant-Based Bricks and sugar until well blended and lightened in color, about 2-3 minutes. Stir in vanilla extract and salt until combined.Add flour until you almost have a ball of dough. Stir in mini chocolate chips; mix until well incorporated and the dough comes together.Divide dough into sixteen 1/2" to 1" (1.25 to 2.5-cm) balls. Arrange on a baking sheet and flatten each cookie with a fork dipped in flour or icing sugar.Bake 12 to 17 minutes or until edges and bottoms are very lightly browned. Transfer cookies to wire rack and cool completely.Bake a difference with Becel® Salted Plant-Based Bricks in this classic holiday recipe! Your tastebuds will be delighted by the buttery taste and did we mention these shortbread cookies are also vegan and dairy-free?
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1 cup (250 ml) Becel® Salted Plant-Based Bricks 1 cup (250 ml) icing sugar 1 teaspoon (5 ml) vanilla extract 1/2 teaspoon (2,5 ml) salt 2 cups (500 ml) all purpose flour 1 cup (250 ml) mini semi sweet chocolate chips
Mini Chocolate Chip Shortbread

Mini Chocolate Chip Shortbread

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16
desserts
0:20
Preparation
0:17
COOKING
0:37
TOTAL TIME

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Ingredients

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  • 1 cup
    (250 ml)
    Becel® Salted Plant-Based Bricks
  • 1 cup
    (250 ml)
    icing sugar
  • 1 teaspoon
    (5 ml)
    vanilla extract
  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 2 cups
    (500 ml)
    all purpose flour
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  • 1 cup
    (250 ml)
    mini semi sweet chocolate chips
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Imprimer ma sélection

Preparation

Preheat oven to 325°F (160°C).

Beat Becel® Salted Plant-Based Bricks and sugar until well blended and lightened in color, about 2-3 minutes. Stir in vanilla extract and salt until combined.

Add flour until you almost have a ball of dough. Stir in mini chocolate chips; mix until well incorporated and the dough comes together.

Divide dough into sixteen 1/2" to 1" (1.25 to 2.5-cm) balls. Arrange on a baking sheet and flatten each cookie with a fork dipped in flour or icing sugar.

Bake 12 to 17 minutes or until edges and bottoms are very lightly browned. Transfer cookies to wire rack and cool completely.

Bake a difference with Becel® Salted Plant-Based Bricks in this classic holiday recipe! Your tastebuds will be delighted by the buttery taste and did we mention these shortbread cookies are also vegan and dairy-free?

Source : Becel

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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