Dairy-Free Classic Shortbread Biscuit
Indulge in the buttery, crumbly perfection of Dairy-Free Classic Shortbread Biscuits, a delightful twist on a timeless treat. This recipe swaps traditional butter for a dairy-free alternative, making it ideal for vegans or those with lactose intolerance, yet still delivers that signature melt-in-your-mouth texture. Crafted with a simple blend of pantry staples like all-purpose flour, cornstarch, and powdered sugar, these biscuits come together effortlessly in just 15 minutes of prep time. A touch of vanilla adds a fragrant sweetness, while a light fork prick ensures even baking. Perfect for tea time, gifting, or an everyday snack, these dairy-free shortbread biscuits prove that classic flavors can be enjoyed by everyone.
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Ingredients
- 240 grams all-purpose flour
- 30 grams cornstarch
- 80 grams powdered sugar
- 1 pinch salt
- 200 grams dairy-free butter substitute (such as vegan margarine)
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
Step 2
In a medium bowl, sift together the all-purpose flour, cornstarch, powdered sugar, and salt to ensure there are no lumps.
Step 3
In a large mixing bowl, beat the dairy-free butter substitute with a hand mixer or stand mixer on medium speed until it becomes smooth and creamy.
Step 4
Add the vanilla extract to the creamed butter and beat until well combined.
Step 5
Gradually add the dry ingredients to the butter mixture, mixing slowly until the dough starts to come together. Be careful not to overmix.
Step 6
Turn the dough out onto a lightly floured surface and gently knead it until it becomes a smooth ball.
Step 7
Roll the dough out to about 1/2 inch thickness.
Step 8
Using a cookie cutter, cut the dough into desired shapes and place them onto the prepared baking sheet, leaving a little space between each biscuit.
Step 9
Prick each biscuit with a fork to allow steam to escape during baking, helping them remain flat and even.
Step 10
Bake in the preheated oven for 16-18 minutes, or until the biscuits are lightly golden around the edges.
Step 11
Remove the baking sheet from the oven and let the shortbread cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 12
Store the dairy-free shortbread biscuits in an airtight container at room temperature for up to a week.
Nutrition Facts
| Serving size | (554.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2739.7 |
| Total Fat 159.5g | 0% |
| Saturated Fat 36.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1433.9mg | 0% |
| Total Carbohydrate 290.9g | 0% |
| Dietary Fiber 6.8g | 0% |
| Total Sugars 79.3g | |
| Protein 24.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 34.6mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 268.8mg | 0% |
Source of Calories