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.