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4min read
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4-Ingredient Vegan Shortbread

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by Valentina Concordia

4min read

Buttery, crumbly, vegan shortbread that comes together with 4 ingredients. You can take it up a notch by folding in dark chocolate/nuts/dried fruit or keep it simple and go for the classic version. And don't fret if you don't have our same ingredients - granulated and/or light brown sugar can be subbed for caster and whole wheat and/or spelt make for a slightly denser but still delicious cookie.

Prep Time

20mins

Cook Time

16mins

Makes

18-20

Ingredients

Shortbread: 
150g caster sugar (you can also use all light brown, granulated or a mix of all)
200g plant based butter
300g flour (all purpose, spelt, and whole-grain all work) 
½ tsp salt

Optional add-ins:
100g dark chocolate, chopped 
50g pecans/walnuts

Method

STEP 1

Add sugar and butter to a bowl and mix, either with an electric mixer (for around 2 minutes) or with a fork (3-4 minutes) until fluffy. Fold in flour and salt in parts until fully incorporated. Gently stir in the chocolate and/or nuts (if using). The mixture should stick together, but not be wet.

STEP 2

Lay out a piece of cling film, parchment or bees wrap and transfer half of the dough onto it. Use your hands to form it into a cylinder/log, then wrap it tightly in whichever film you’re using - flattening out any edges to make it as round as possible. Repeat that process with the second half of the dough.

STEP 3

Place both logs of dough in the freezer to chill for 45 minutes. In the meantime, preheat the oven to 180˚C and line a large baking sheet with parchment paper.

STEP 4

Remove the dough from the freezer, unwrap it, and cut it into around 2cm rounds. If you’re using chocolate/nuts they might crumble slightly while you cut them - if so, simply use your fingers to press them back together. These cookies are very forgiving.

STEP 5

Place the cookie rounds on your baking tray with around 3cm distance between them. Sprinkle a little bit of sea salt on top, then bake them from 14-16 minutes - until golden around the edges. Let them cool for 10 minutes before diving in.

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Valentina Concordia
by Valentina Concordia

Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

Read more from Valentina


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