Vegan Chocolate Shortbread
These vegan chocolate shortbread biscuits are crunchy, ‘buttery’ and full of chocolate flavour. They taste just like the traditional version so you’d never be able to guess that they’re vegan!
I’m finally back with another recipe and this time it’s for vegan chocolate shortbread. I’ve made a few variations of shortbread on my blog in the past but this might possibly be one of my favourites.
If you’ve never made shortbread before, you’re missing out! They are Scottish biscuits(cookies), traditionally made with butter, sugar and flour. To make a chocolate version, all you have to do is swap out the dairy butter for a vegan substitute and add a little bit of cocoa powder. So simple!
As with most shortbread biscuits, these are not super sweet but if you want to make them sweeter, you can add dairy-free chocolate chips to the dough or even drizzle some melted chocolate on top.
Below, I’ve written notes and tips as well as step-by-step instructions for those who need them. Otherwise, feel free to skip to the recipe card at the end of the post. And if you like this recipe, make sure to check out my other shortbread recipes: ‘Scottish’ shortbread, cranberry shortbread, chocolate chip shortbread and lemon shortbread. Enjoy!
Ingredients and equipment
- Vegan butter: I recommend using a blocky vegan butter such as Stork baking block for the best texture and flavour. The spreadable type will work too but you’ll need to use slightly less of it- around 200g.
- Caster sugar: Caster sugar improves the texture and mouth feel of baked goods compared to regular granulated white sugar so try to use this if you can. You’ll need 100g of it.
- Plain flour: Always use plain flour (all-purpose flour) when making shortbread- they are supposed to be crumbly and crunchy, not cakey or airy.
- Cocoa powder: Last but not least, we’ll add some cocoa powder to the biscuit dough to give it its chocolate flavour. Make sure to use unsweetened cocoa powder for best results.
- Mixing bowl and utensils: You’ll need one large bowl, a tablespoon and a wooden spoon.
- Rolling pin: To roll the dough out for cutting.
- 3-inch cookie cutter: To ensure the baking time and temperature are both correct when making chocolate shortbread at home, use a 3-inch round cookie cutter (I used a fluted one). Smaller cookies will bake faster and larger ones will need a bit longer in the oven.
- Baking tray and baking paper: This recipe makes 10 shortbread biscuits and they don’t spread in the oven so you’ll be able to fit them onto one tray quite easily. Make sure to line it with baking paper so the biscuits don’t stick.
How to make vegan chocolate shortbread
Step 1: First, preheat your oven to 180°C (or 160°C if you’re using a fan or convection oven) and line a large tray with baking paper.
Step 2: Next, place 220g of vegan block butter into a bowl with 100g of caster sugar. Cream it together until it looks pale and fluffy.
Step 3: Now add 280g of plain flour and 2 tablespoons of cocoa powder to the bowl. Mix it together and when it’s starting to stick, use your hands to press everything together into a ball of dough.
Step 4: Wrap or cover the ball of chocolate dough and refrigerate it for 30 minutes.
Step 5: Once the dough has chilled, roll it out onto a lightly floured surface until it’s around 1/2 an inch thick. If the dough is too sticky, you can add more flour and if it’s too crumbly, add more butter or a small splash of dairy-free milk.
Step 6: Using a 3-inch cookie cutter, cut out your shortbread cookies and place them onto your lined tray. Keep re-rolling the leftover scraps until all of the dough has been used up. You should get around 10 biscuits from this recipe.
Step 7: Bake the shortbread for around 20 minutes until they’re firm at the edges. As soon as they come out of the oven, sprinkle a little more caster sugar on top, then leave them on the tray to cool.
Step 8: Once cooled, remove the biscuits from the tray and enjoy!
Shortbread tips
- Use the blocky type of vegan butter for best results. The spreadable ones have more water in them and will result in a wetter dough.
- As baking time can vary depending on the size of your shortbread, I recommend using a 3-inch cookie cutter to ensure success.
- For more sweetness or chocolate flavour, you can add chocolate chips to the dough or dip the shortbread in vegan chocolate after they’ve cooled.
FAQ
Chilling the dough before baking helps the fat in the ‘butter’ to firm up. This will stop the biscuits from spreading out or losing shape in the oven.
If you keep it in an airtight container in a cool, dry place such as a kitchen cupboard, it’ll last for around 5 days.
Yes. Just pop them into airtight containers and freeze for up to 3 months. To defrost them, just leave them sitting out at room temperature for an hour or two. Do not refreeze.
I hope you enjoy my vegan chocolate shortbread cookies! If you make them at home, please leave a comment to let me know what you think. Happy baking!
Vegan Chocolate Shortbread
Dairy-free chocolate shortbread cookies with just 4 simple ingredients.
Ingredients
- 220 g Vegan block butter
- 100 g Caster sugar (plus more for sprinkling on top)
- 280 g All-purpose flour
- 2 Tablespoons Cocoa powder
Instructions
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Preheat oven to 180°C/350°F (or 160°C/320°F if using a fan or convection oven) and line a tray with baking paper.
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Cream together the butter and sugar until pale and fluffy.
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Add in the flour and the cocoa powder. Mix until it begins to stick together then use your hands to press it into a dough.
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Refrigerate the dough for 30 minutes. This will help the shortbread hold its shape in the oven.
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Roll out the dough on a lightly floured surface to about ½-inch thick. Use a 3-inch cookie cutter to cut out the shortbread, re-rolling leftover pieces until the dough is all used up.
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Bake for ~20 minutes until firm at the edges. They will still feel soft in the middle but if they look wet or greasy underneath then they need a bit longer.
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Sprinkle some extra caster sugar over the shortbread and leave them to cool completely before enjoying.
Recipe Video
Recipe Notes
- Store in an airtight container for up to 5 days.
- For an extra hit of chocolate, try dipping the biscuits in melted dairy-free chocolate after they’ve cooled.
Hazel
Wednesday 10th of July 2024
Delicious, made these super easy and very tasty.
Chloe
Friday 12th of July 2024
Glad to hear, thanks Hazel!