Vegan Cranberry Shortbread Cookies
Crunchy, crumbly shortbread with bursts of sweet cranberries.
Ingredients
- 100 g Caster sugar (½ cup) plus extra for sprinkling
- 200 g Dairy-free butter (¾ cup)
- 1 Teaspoon Vanilla extract
- 280 g Plain flour (2 cups + 1 tablespoon)
- 2 Tablespoons Cornflour (cornstarch)
- 100 g Sweetened dried cranberries (⅔ cup)
Instructions
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In a large bowl, cream together the sugar, butter and vanilla extract.
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Add all of the flour and cornflour. Mix it in until it starts to stick together then use your hands to press it into a ball of dough.
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Add the cranberries and press them into the dough with your hands.
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Refrigerate the dough for 30 minutes. Meanwhile, preheat your oven to 180°C/350°F (or 160°C/325°F for fan or convection ovens), and line a large tray with baking paper.
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Once the dough is finished chilling, roll it out on a floured surface until ½-inch thick. Use a 3-inch round cookie cutter to cut out circles, rerolling leftover pieces as needed.
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Bake for ~20 minutes. The edges should be firm and very slightly golden brown. The centre will be soft at first but will firm up as the shortbread cools.
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Sprinkle some extra sugar on top of the shortbread while they're still warm. Then transfer them to a wire rack and let them cool completely.
Recipe Notes
- If using block butter, let it soften slightly at room temperature before using. If you're using the spreadable kind, you may need to add a little more flour to help the dough come together.
- Store in an airtight container at room temperature for up to 3 days.