Vegan Shortbread
Dairy-free shortbread biscuits that are crunchy, crumbly and authentically Scottish.
Ingredients
- 100 g Caster sugar (½ cup)
- 200 g Vegan margarine* (¾ cup)
- 1 Teaspoon Vanilla extract
- 280 g All-purpose flour (2 cups + 1 tablespoon)
- 2 Tablespoons Cornflour (corn starch)
- 2 Tablespoons Caster sugar, to sprinkle on top
Instructions
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Preheat oven to 170°C/340°F (or 150°C/310°F if using a fan or convection oven) and line a tray with baking paper.
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Cream together the sugar, margarine and vanilla.
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Add in the flour and the cornflour. Mix until it begins to stick together then use your hands to press it into a dough. Refrigerate the dough for 30 minutes.
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Knead the chilled dough to get any cracks out then gently roll it out to about ½-inch thick on a floured surface. Cut into fingers or use a cookie cutter of choice and carefully transfer them onto your baking tray.
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You can dock the shortbread with a fork for an authentic look but this is not essential.
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Bake for ~20-25 minutes (this will depend on the size of your shortbread so keep an eye on it) until firm at the edges. The shortbread should still be mostly pale in colour and will be slightly soft in the middle- it will firm up as it cools.
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Allow to cool completely before attempting to remove them from the tray. Sprinkle the extra sugar on top and enjoy!
Recipe Notes
- *Use spreadable vegan margarine, not the blocky type.
- If the dough is too sticky, add more flour. If it's too dry, add a splash of plant-based milk to help it come together.
- Store in an airtight container for up to 3 days.