Kamut and oat flour shortbread biscuits

It's been about 2 years since I've had shortbread biscuits. Mind you, they're not all that healthy and so maybe it's a good thing I don't eat them anymore. 

I was in need of some dessert today and while I was flipping through the pages of my cookbook Now Vegan! by Lynda Stoner I found a super simple recipe for wholemeal shortbread biscuits. 

I altered the recipe a little to try and make it a bit healthier and they still turned out pretty good. 

Here's the original recipe. Any alterations I made I put in brackets.

Vegan Wholemeal Oat Shortbread Biscuits

Ingredients

• 125g (4oz) wholemeal flour (I used Kamut flour)
• 125g (4oz) unbleached flour (I used oat flour)
• 60g (2oz) raw sugar (I used Low GI cane sugar)
• 200g (6 1/2oz) vegan margarine
• 10 drops vanilla essence

Directions

1. Preheat oven to 180C (350F)
2. Mix the flour and sugar together
3. Rub in the margarine with your fingertips until a coarse breadcrumb texture is achieved.
4. Add the vanilla essence and quickly roll the dough into a ball. Do not over-work.
5. On a lightly floured surface, roll the rough into a rectangle or circle 1cm (1/2inch) thick. 
6. Cut into fingers or triangles and bake for about 5 minutes. 
7. Turn over and cook for a further 5-10 minutes until golden brown on both sides. 
8. Cool on a wire rack.