A vegan twist on a sweet and crumbly traditional Scottish shortbread recipe.
Preheat oven to 170°C/ 340°F and line a baking tray with parchment paper.
Cream together the sugar, butter and vanilla.
Add in the flour and cornstarch. Mix until it begins to stick together then use your hands to form a dough. Refrigerate the dough for 15 minutes.
Knead the chilled dough to get any cracks out then gently roll it out to about 1 inch thick on a floured surface. Cut into fingers around 3-4 inches long or use a cookie cutter of choice and carefully transfer them onto your baking tray.
Dock each cookie using a fork and bake for 25-30 minutes until firm at the edges. The shortbread should still be mostly pale in color and will be slightly soft in the middle- it will firm up as it cools.
Allow the shortbread to cool completely before attempting to remove it from the tray. Sprinkle sugar on top if desired and enjoy!