 what's up people man right here coming to you with a video this time we are going to be making shortbread cookies vegan edition here I've taken 170 grams of butter vegan butter if you're not vegan you can use regular butter too that's perfectly fine and I just put it in the microwave just to soften it up just a little bit and I whisked it really quickly and to this we're going to be adding 80 grams of granulated sugar and the reason why I'm using granulated sugar versus the caster sugar or confectioner sugar is it gives the cookies a little bit more texture and it's not that complicated of a process all we're gonna do is the butter that is softened we're just gonna dump in the sugar again 170 grams of butter vegan butter or regular butter whatever you want to use 80 grams of sugar is sprinkled it in to that we're going to be adding 1.25 milliliter or quarter of a spoon of vanilla extract you can add more if you like I personally do tend to keep it a little less we're also going to be adding a pinch of baking soda powder just a little bit will do you don't need to add too much of it and because these are shortbread cookies we're also going to be adding a pinch of salt preferably sea salt and we're also going to be adding 250 grams of all purpose flour and prior to adding the flour you need to whisk the butter the sugar and all the ingredients you can do it by hand but if you have a hand mixer that's gonna be much better all we were doing right now is aerating the butter mixing the sugar along with it now we take one of these whisked things if you don't have it you can also use a sieve and we will incorporate the flour into it initially just take a fork mix it up because this thing is going to turn into powder and it's going to aerate the whole thing and create a mess and once you mix it up add a little bit more flour and mix it up with a fork if you have a bread hook you can use that too but you really don't need to worry about it it's a very less kneading recipe all you're doing is trying to incorporate it into a dough like texture and just using the fork I'm squashing through it and getting it done it's almost ready actually now that this is mixed just take the scraper scrape anything that is on the side you can use your hands too but if you have a silicone scraper that also helps quite a bit just scrape it up press it down pick up anything that might be there and the dough is ready believe it or not the dough is ready or the cookie dough is ready some people do put it in the fridge just to chill a little me personally I don't mind I don't think that is necessary but if you're baking this or making this in summer yeah you can put it in the fridge now comes a messy part you get a clean surface preferably smooth surface sprinkle a little bit of flour around it get your rolling pin get that floured up too because the dough is going to be sticky drop it in and initially just my hand just flatten it up and roll it out we are looking for about a half an inch thickness and note the dough is going to be sticking to the surface that you're rolling it on you don't have to lift it there's a and at the end you will see exactly why I'm saying this once the dough is flat just sprinkle a little bit of sea salt right on top and now using a fork we're going to make holes in it and the reason for the holes is it allows it to cook a lot faster and it gives you approximate idea as far as how do you want the cookies to be cut this is a thickness I'm going for they're going to be about one inch thick and that's my oven that is ready at 350 degrees Fahrenheit normally I like to go with the three inch lengths which is this big and these are homemade cookies so they don't have to be exactly looking perfect but you can go for perfection if you like and keep in mind these are going to expand also while you're baking them I got my metallic sheet with the parchment lined up and I'm going to start picking these cookies up and placing them we don't want to leave too much room in between the cookies we only want to give half an inch of distance between them and to pick up the cookies take a sharp knife just go underneath them and they will pop right out and again make sure to clean the knife that way the dough doesn't stick and if accidents happen like this one just put it back on your hand just put it back and it's gonna be fine I know they don't all look perfect but they are homemade cookies they're not supposed to look perfect they're supposed to be delicious and considering we did use vegan butter rather than the regular butter they are going to be healthier for you even though I'm saying that considering it has a lot of sugar in it please consume it sparsely now I'm gonna put them in the oven at 350 degrees for 15 minutes and in the oven they go at 315 for 15 minutes only and it's going to be in the middle rack and this is about five minutes in the cookies have increased in size as you can see significantly this is all thanks to the baking powder that used we'll let them go and they should be ready very shortly and these are ready I'm going to take them out of the oven and show you how they look like and voila these are ready we do need to let them cool because right now they're still going to be brittle we have just enough room in between cookies as I said before we left just enough room so they are still a little bit delicate right now we need to allow them to cool they need to harden up once they do they'll be ready to take out this one or some of these on the side seems like they did get a little extra heat but that's fine they are still edible and just lifting them up to help the cooling process as always like comment subscribe and I will see you guys and girls on the next one later people bye