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 (cornstarch)
- 2 Tablespoons Caster sugar, to sprinkle on top
Instructions
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Preheat oven to 180°C (or 160°C if using a fan oven) and line a tray with baking paper.
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Cream together the sugar, margarine and vanilla extract.
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Add in the flour and the cornflour. Mix until it starts to stick together then use your hands to press it into a dough. Cover the dough then refrigerate it for 30 minutes.
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Lightly 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 for shapes, then carefully transfer them onto your baking tray. Dock the shapes with a fork if desired.
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Bake for ~20-25 minutes (this will depend on the size of your shortbread so keep an eye on them) 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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Sprinkle the extra sugar on top and allow the biscuits to cool completely before attempting to remove them from the tray. Enjoy!
Recipe Notes
- I used Vitalite margarine.
- Note that I have only tested this recipe in grams, so my cup measurements are a rough estimate. If you find that the dough is too sticky to roll out (on a floured surface), simply add more flour until you can roll it out nicely. If it’s too dry, add a little more vegan margarine or a splash of soy milk.
- Store in an airtight container for up to 5 days.