Citrus-Kissed Shortcake

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Safflower oil, for oiling the cookie sheet
3 cups unbleached flour
1/3 cup unbleached cane sugar
1 Tbsp. orange zest
1 Tbsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/3 cup vegan margarine
1 1/2 cups tofu sour cream or soy yogurt
1/3 cup orange juice (or substitute soy milk, rice milk, or another nondairy milk of your choice)
1/2 tsp. vanilla

• Use a little safflower oil to lightly oil a nonstick cookie sheet then set it aside.
• In a large bowl, combine the flour, sugar, orange zest, baking powder, baking soda, and salt and stir well.
• Use a pastry blender to cut in the vegan margarine until the mixture has a coarse, crumby texture.
• In a small bowl, combine the remaining ingredients and stir. Add the wet ingredients to the dry ingredients and mix well.
• Transfer the dough to a lightly floured work surface and use your hands to pat the dough until it is about 3/4 inch thick.
• Dip a 3-inch cookie cutter of any shape into a little flour, cut 12 sections out of the dough (re-dipping the cutter into the flour as needed), and transfer them to the prepared cookie sheet.
• Bake them at 400ºF for 10 minutes, then reduce the heat to 350ºF and bake for an additional 5 minutes or until they are light brown on the bottom.
• Allow them to cool slightly before serving.

Makes 12 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind