This vegan shortbread is really easy to make. You end up with a crumbly buttery biscuit with a delicate flavour. This recipe is perfect as an everyday biscuit, but if you'd like to make a variation in flavour, we have got a really tasty orange and dark chocolate version.
3 ingredients5 steps
Egg-Free Recipes
Dairy Free Recipes
Vegan Recipes
Method
Step 1
Preheat the oven to 180ºC/ 160ºc fan/gas mark 4
Step 2
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
Nutritional information per 33g serving
Energy 173cal
Fat 9.5g
of which Saturates 2.2g
Carbohydrates 20g
of which Sugars 7.3g
Protein 1.8g
Salt 0.22g
1 Baker Ratings
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.
