Vegan Shortbread
Shopping List
- 80g golden caster sugar
- 160g plant based block butter
- 240g plain flour
Preparation Time:- 40 mins
Cooking Time:- 15-20 mins
Complexity:
Over the past few months I’ve been working on remaking some of my popular recipes into vegan versions. These are great for those following a plant based lifestyle and those who can’t have eggs or dairy.
I’ve already veganised chocolate chip cookies, meringue, chocolate brownies, banana bread and peanut butter cookie dough bites and next up, I’m transforming a classic shortbread recipe.
This one is relatively easy to make plant based as it only has three ingredients; butter, sugar and flour. While there has been great dairy free spread available for ages, it seems (to me, anyway) that vegan block butter has only become mainstream fairly recently. I’m using the Flora Plant Butter for this recipe but other plant based block butters are available including the Stork Baking Block which is ‘accidentally’ vegan, I believe.
Similarly, I’m using a golden caster sugar which is labelled as suitable for vegans but I do know some brands claim they are made in a factory that handles eggs and dairy so may not be suitable if you have an allergy. Basically, if in doubt please do check the labels! You can also use white caster sugar for this recipe and it tastes just as good!
1
Cream together the plant based block butter and golden caster sugar.
2
Add in the flour and mix well.
3
It may look like loose breadcrumbs but have patience and keep mixing, it will come together. You may have to scrape down your bowl if butter has got stuck around the sides.
4
When it looks like a dough, tip it out onto the side and bring it into a ball.
5
Wrap well in cling film and chill in the fridge for 30 minutes.
6
Roll out the dough between spacers or of a ¼” thick, on a surface dusted with flour and cut out your chosen biscuit shape.
7
Put them on a baking tray lined with greaseproof paper and chill for a further 30 minutes.
8
Prick with a fork, sprinkle with sugar then bake for 15-20 minutes at 180C or until golden brown.
You can leave these plain as I have or drizzle/dip with dairy free chocolate for a sweet touch.
Once made, these biscuits will last up to two weeks in an airtight container.
Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.
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Happy baking!
Britt xo