Vegan Shortbread

Welcome to Day 2 of Vegan week!

Today, I am sharing with you all a delicious recipe for Vegan shortbread. It is buttery, (without the butter of course) crumbly, and sweet- just like any perfect shortbread should be.

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Photo by Grace Holyoke (2019)

These are perfect holiday cookies, you can add any chopped nuts, dried fruit, or vegan (or non-vegan) chocolate, or really anything else you would like! This is a very simple dough, but oh so delicious! I think it’s important to have a really good shortbread recipe- and if you’re looking for a vegan version of that recipe- look no further!

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Photo by Grace Holyoke (2019)

I make an impression on the top of these cookies with the prongs of a fork- you can do this if you would like or you can opt not to. These cookies do not spread when they are baked, so if you put them in as round balls of dough, that’s what you will end up with. I make this impression to serve two purposes: 1) To flatten the ball of dough to create a more cookie-like shape and 2) for the appearance. I like the look of the form imprint and when you dust them with icing sugar at the end the design still shows through and I like the final look of them.

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Photo by Grace Holyoke (2019)

You could decorate these cookies however you would like. I love the look of the delicate, small cookies just dusted with icing sugar- but if you wanted a fun/colourful cookie you could add some rainbow sprinkles or add coloured icing after baking!

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Photo by Grace Holyoke (2019)

This is another recipe that anyone would enjoy- if they are vegan or not. I hope you try this out, I love seeing your photos of your creations it brings a big smile to my face!

Vegan Shortbread

Ingredients

  • 1/2 cup vegan butter, softened to room temperature
  • 1/4 cup granulated sugar
  • 2 tBsp icing sugar
  • 1/4 tsp vanilla
  • pinch salt
  • 1 1/3 cup All-purpose flour
  • icing sugar, for dusting

Process

  1. Preheat oven to 350F. Line a sheet pan with parchment paper.
  2. In a stand mixer fitted with the paddle attachment, cream together the vegan butter and the sugars until fluffy.
  3. Add vanilla and salt and mix until incorporated. You want to whip in a little bit of air to the mixture, so let it incorporate for about 2 minutes.
  4. Slowly add in the flour and mix only until it is just incorporated.
  5. Roll the cookies into balls, press each dough ball down with the back of a fork, and place in fridge for 10 minutes to chill the dough.
  6. Bake in preheated oven for 10-12 minutes or until the bottoms are slightly golden brown.
  7. Let cool on tray for 5 minutes and then transfer to a wire cooling rack.
  8. Dust with a generous amount of icing sugar once cookies are fully cooled.
  9. Enjoy!

Cheers everyone!

Grace Eveline

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