This vegan shortbread is really easy to make. You end up with a crumbly buttery biscuit with a delicate flavour. This vegan shortbread recipe is perfect as an every day biscuit, but if you'd like to make a variation in flavour, we have got a really tasty orange and dark chocolate version.
Using a wooden spoon and a mixing bowl, mix the butter and sugar together.
Step 3:
Stir in the flour. Once you've just mixed the flour, use your hands to mix it all together until ingredients are combined.
Step 4:
Halve the dough and roll each piece into a log, about 5cm thick. Wrap in cling film and chill for at least an hour.
Step 5:
Slice the logs into rounds, about 1 cm thick. Transfer them to a baking tray lined up with baking parchment, and bake for about 10- 12 minutes until lightly golden. Allow to cool on the tray.
Ingredients
MetricImperial
For the Biscuits
175gSoftened vegan butter or spread
85gBillington's Unrefined Golden Caster Sugar
200gAllinson's plain white flour
Utensils
Mixing bowl
Rolling pin
Baking tray
Recipe Reviews
Great tasting biscuits but needed baking for waaaaay longer than 10-12 minutes. At the thickness specified I cooked them for 20 minutes and they were still a little soft inside.
