250g (8ounces) vegan butter, softened
1 teaspoon vanilla extract
1 ¼ cups (200g) icing ( confectioners) sugar
2 1/3 cups (350) plain (all purpose) gluten optional flour
½ cup (75g) wheaten cornflour (cornstarch))
2 tablespoons vegan milk
½ cup(160g) jam
2 tablespoons icing (confectioners’) sugar, extra
1.Beat butter, extract and sifted icing sugar in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and cornflour; and milk in two batches. Divide dough in half, enclose in plastic wrap; refrigerate 30 minutes.
2.Preheat oven to 160°C/325°F. Line oven tray with baking paper.
3.Roll one half of the dough between sheets of baking paper until 3mm (1/8inch) thick. Cut out snowflakes using cutter, re-rolling scraps. Place shortbread, about 2.5cm (1inch) apart, on trays. Repeat with the remaining dough. Cut out the centre of half the snowflakes using a 6cm (2 ½ inch) snowflakes cutter. Refrigerate 15 minutes.
4.Bake shortbread 10 minuets. Stand 10 minutes; spread large shortbreads with 1 teaspoon jam. Top with snowflakes cut outs. Bake a further 5 minutes.
5.Dust shortbread with sifted extra icing sugar before serving (optional)