½ cup dairy free butter
¼ cup granulated sugar
pinch of salt
1¼ c + 1 tbs ap flour
1 tsp vanilla extract
Using a paddle attachment, cream the dairy free butter and sugar in a stand mixer on a low speed for about 2 minutes.
Add the vanila extract, pinch of salt, and flour. Continue to mix on a low speed until the dough starts to form, about 3-5 minutes.
At this point the mixture may look crumbly, use your hands to combine the dough together into a smooth mound.
Grease a loaf pan and line with parchment paper, then press the dough down into the pan into an even layer. Chill in the refridgerator for at least 30 minutes.
Preheat the oven to 350° while the dough is chilling. After the dough has finished chilling bake for about 30 minutes or until the top is golden in color.
Remove from the oven and let cool for at least 15 minutes then slice into even slices. Allow to cool completely in the pan.
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