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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup soy milk
- 1/2 tsp. apple cider vinegar
- 1/2 tsp. coconut vinegar (if you can’t find coconut vinegar, substitute with ½ teaspoon apple cider vinegar so the total is 1 teaspoon apple cider vinegar)
- 5/8 tsp. salt
- 1 tsp. coconut oil (unrefined, melted)
- 1 Tbsp. canola oil (light olive oil or rice bran oil)
- 1 1/2 cups all-purpose flour
- 3 Tbsp. rice flour (or cornstarch)
- 7 Tbsp. granulated white sugar
- 1 cup vegan butter (2 sticks or 215 grams Shortbread, refrigerator temperature)
- 2 tsp. sanding sugar
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