The easiest, simplest and most delicious of them all. Classic, buttery, flaky vegan shortbread is here and only calls for four ingredients.
The vegan butter you choose to use here is very important. As I mentioned in this post, a lot of vegan spread have a high water content as opposed to the high fat content. Whereas non-vegan butter tends to range from 65%-85% fat, vegan butters can range from 35%-80%, so it's easy to see where vegan baking hiccups can happen. In this recipe, a high fat percentage is what creates the flaky and soft texture shortbread is known for. I always recommend using a vegan butter block when baking, rather than a spread, and have found Naturli vegan butter block to work best.
25 mins (+resting)
180g plant based butter block, at room temperature
80g caster sugar
215g plain flour
½ tsp salt
40g granulated sugar, for sprinkling
Add plant based butter and caster sugar to a large bowl. Cream with an electric mixer for 2-3 minutes, until light and fluffy. Fold in the flour and salt with a spatula, until a soft dough forms.
Shape the dough into a rectangle or disc and wrap it in parchment paper or cling film. Let the dough rest in the fridge for 1 hour.
Once the dough has rested, remove it from the fridge and place it on a sheet of lightly floured parchment paper.
Roll the dough out until it’s about 1cm thick. If you’re after shortbread fingers, slice the dough into equal 3cm wide rectangles using a knife. Cut the dough into rectangles using a knife, or use a cookie cutter to cut out other shapes, and place onto a parchment lined baking tray.
Sprinkle the biscuits with granulated sugar.
Preheat the oven to 190˚C. Place the baking tray in the fridge for 20 minutes, or freezer for 10 minutes.
Remove the biscuits from the fridge/freezer and transfer directly into the preheated oven.
Bake for 15-18 minutes, until they are a pale golden brown. Let cool for 10-15 minutes before tucking in.
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.