Although having the title 'cake' in its name, these are not cake like at all, but more like bread. These savoury shortcakes are slightly crisp on the outside and soft on the inside and can be served in place of bread with soups, salads, cheese or with home-made chutney as seen here.
What I love about this particular shortcake recipe is it versatility. You can vary the ingredients in the shortcake to compliment the dish you are making. For example you can replace the parsley with a different herb, chili flakes or even crushed garlic. Sweet ingredients can also be substituted for savoury ones.
As its quite wintry outside, unbelievable as its mid-July and supposed to be the height of summer, I would love to dip these shortcakes into a deep chickpea and sun dried tomato soup to warm me up. However, if the weather was a little kinder and warmer, I would have liked to have eaten these with a fresh, vibrant tomato soup made with a glut of tomatoes. Come on real Summer time!
This is my entry for this month's No Croutons Required. This month both Jacqueline of Tinned Tomatoes and Lisa of Lisa's Kitchen wanted us to come up with a bread recipe that goes well with soups and salads. So quick breads, such as scones, biscuits and muffins, or yeast breads; whatever might go well with a soup or salad have been encouraged. The host Lisa also wanted entrants to mention and link to a salad or soup that would go well with our bread of sorts!
Vegan Parsley shortcakes
Makes 6 - 8 large ones or 12 small ones
125g plain flour
1 ½ tsp baking powder
½ tsp baking soda
Handful of fresh parsley, minced*
Pinch of salt
2 tbsp olive oil
1 tbsp white wine vinegar
6 tbsp soya milk
Preheat oven to gas mark 6. Line a baking sheet with baking parchment or brush it lightly with olive oil. Combine flour, baking powder, baking soda, parsley and salt in a bowl. In a separate bowl, mix together with the oil, vinegar and soya milk. Make a well in the middle of the flour, pour in the liquid and quickly combine everything together. Do not over mix. Drop 6 - 8 large spoonfuls or 12 tablespoons of the dough onto the prepared tin, spacing them a few inches apart. Flatten them gently with damp fingers and bake for 10 – 12 minutes until golden. Adapted from The New Vegan by Amanda Grant.