Description

Experience the classic, melt-in-your-mouth texture of traditional shortbread with this simple five-ingredient vegan version. These delicate cookies are perfect for tea time and offer a nostalgic buttery flavor using simple plant-based staples.

Ingredients

1 cup vegan butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
1 tablespoon white sugar for sprinkling (optional)

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Instructions

In a large mixing bowl, beat the softened vegan butter, powdered sugar, vanilla extract, and salt until light and fluffy, about 2 to 3 minutes.
Slowly add the all-purpose flour to the butter mixture, about half a cup at a time, mixing just until fully incorporated.
Turn the dough out onto a clean surface and shape it into a rectangular brick approximately 6 inches long and 1.25 inches high.
Wrap the dough brick tightly in parchment paper or plastic wrap and refrigerate for at least one hour.
Preheat your oven to 350F (180C) and line a baking sheet with parchment paper.
Unwrap the chilled dough and use a sharp knife to cut it into 1/4-inch slices, then place them on the prepared baking sheet.
Prick the top of each cookie with a fork several times and bake for 10 to 12 minutes until the bottoms are barely golden.
Allow the cookies to cool completely on the pan before handling.

Notes

For the most successful bake, ensure your vegan butter is room temperature but still firm to the touch before you begin creaming. If the dough feels a bit dry when shaping, use the warmth of your hands to gently knead it until it holds its form. Always let these cookies set fully on the baking sheet after removal from the oven, as their delicate structure requires cooling to firm up properly.

Prep Time: 1 hour 20 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: Scottish