Veganskt shortbread

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1. 1
   Whizz the flour, sugar, a pinch of salt and the cornflour in a food processor to sieve and mix briefly, then add the vanilla and drizzle in the olive oil, pulsing the food processor blades until you get a soft, golden dough. Add ½-1 tbsp cold water if the mixture is a little dry. Wrap and chill for 30 mins to rest.
2. 2
   Heat the oven to 180C/160C fan/gas 4. Line a baking sheet with parchment or a baking mat. Roll the dough out on a lightly floured work surface to a 5mm thickness and use a round or fluted cutter, about 6cm diameter, to cut out shortbread rounds. Use a small palette knife to transfer to the baking sheet. Can be frozen on the baking tray, then transferred to a box when solid. Will keep for up to three months.
3. 3
   Sprinkle the 1 tbsp sugar over the biscuits and bake for 15-20 mins until golden brown. Leave to cool for a few mins to firm up on the tray, then transfer to a cooling rack to cool completely. Add 2-4 mins to the cooking time if baking from frozen.