Our vegan shortbread dough is so easy to make and only requires 4 ingredients! We've replaced butter with vegan butter, because there is no need to miss out on the classic biscuit if you are vegan.
The vegan shortbread dough can also be used as a festive gift! Here's what you need to make a tasty vegan gift:
After you prepare it, instead of shaping it into a ball, cut the dough into 3 pieces and roll each piece into a log, about 4-5cm thick.
Sprinkle some demerara sugar onto a tray. Roll each sausage in the sugar to coat the outside completely. Wrap in cling film and refrigerate.
To wrap for gifting, cut 3 pieces of baking parchment into 25cm x 25 cm and wrap each biscuit dough. Secure with ribbons at either end to form a cracker shape.
Write the cooking instructions (see steps below) on a label and attach to the ribbon. Give as heart-warming ready to bake gifts.
To cook, preheat the oven to 180°C (fan 160°C, gas mark 4). Line a baking tray with parchment paper. Slice the dough into 10 even sized discs and bake for 12-15 minutes, or until bottom is slightly golden. Remove from the oven and cool on the tray for 10 minutes.
In a large bowl, mix the vegan butter and sugar together using a wooden spoon.
Step 2:
Sift in the flour and corn flour, mix well using your hands until you form the dough.
Step 3:
Place the dough onto a clean work surface and form into a ball. If the dough is a bit dry, knead it a bit longer until it holds together. If it’s too soft, don’t worry, it will firm up in the fridge. Wrap the dough into the cling film and refrigerate for an hour. The dough can be stored in the fridge for up to 4 days.
Step 4:
When you’re ready to use it, preheat the oven to 180°C/ 160°C fan/gas mark 4.
Step 5:
Line a baking tray with parchment paper.
Step 6:
On a lightly floured surface, roll out the dough to about 0.5-1cm thick and cut out the desired shapes.
Step 7:
Continue re-rolling until all the dough is used up.
Step 8:
Bake for 12-15 minutes or until the bottom of the biscuits is just slightly golden. This will depend on the size of your shortbread so keep an eye on it.
Step 9:
Cool on the tray for 10 minutes.
Ingredients
MetricImperial
150gVegan butter
75gSilver Spoon Icing Sugar
170gAllinson's plain flour
40gCorn flour
Utensils
Mixing bowl
Rolling pin
Cling film
Cookie cutters
Baking tray
Parchment paper
Nutritional Information
per 37g
190calEnergy
9.7gFat
2.3gof which Saturates
24gCarbohydrates
7.7gof which Sugars
1.8gProtein
0.23gSalt
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
