Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Mini Chocolate Chip Shortbread
2020-10-15
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?
16
Becel
0
0
0
0
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
16
desserts
0:20
Preparation
0:17
COOKING
0:37
TOTAL TIME
Ingredients
-
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
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.
