Dairy-Free Classic Shortbread Fingers
Indulge in the buttery, crumbly perfection of Dairy-Free Classic Shortbread Fingers, a timeless treat reimagined for those looking to avoid dairy without sacrificing flavor. With a simple blend of pantry staples like all-purpose flour, powdered sugar, and a creamy dairy-free butter substitute, these melt-in-your-mouth cookies feature a delicate texture enhanced by the subtle warmth of vanilla. Perfectly golden and lightly crisped around the edges, they’re easy to prepare in just 15 minutes of prep time. Whether served with tea, coffee, or enjoyed as a snack on their own, these dairy-free shortbread fingers prove that simplicity and elegance can coexist in every bite. Plus, they’re made from only six ingredients, making them an ideal choice for an approachable yet impressive homemade treat.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 180 grams All-purpose flour
- 60 grams Cornstarch
- 80 grams Powdered sugar
- 0.5 teaspoon Salt
- 200 grams Dairy-free butter substitute
- 1 teaspoon Vanilla extract
Directions
Step 1
Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
Step 2
In a large bowl, sift together the all-purpose flour, cornstarch, powdered sugar, and salt.
Step 3
Using a hand mixer or stand mixer, cream the dairy-free butter substitute until soft and fluffy. Add the vanilla extract and mix until well incorporated.
Step 4
Gradually add the sifted dry ingredients to the creamed butter mixture, stirring until a smooth dough forms. Be careful not to overmix.
Step 5
Transfer the dough to a lightly floured surface. Gently roll out the dough to about 1/2 inch thick.
Step 6
Cut the dough into rectangular fingers, approximately 1 inch wide by 3 inches long.
Step 7
Arrange the shortbread fingers on the prepared baking sheet, leaving a small gap between each.
Step 8
Using a fork, gently prick the top of each finger a few times to prevent the dough from rising unevenly.
Step 9
Bake in the preheated oven for 25-30 minutes or until the cookies are lightly golden around the edges.
Step 10
Remove from the oven and allow the shortbread fingers to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Step 11
Store in an airtight container for up to a week.
Nutrition Facts
| Serving size | (527.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2635.6 |
| Total Fat 158.9g | 0% |
| Saturated Fat 43.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2476.0mg | 0% |
| Total Carbohydrate 272.5g | 0% |
| Dietary Fiber 5.4g | 0% |
| Total Sugars 79.2g | |
| Protein 18.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 27.1mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 205.4mg | 0% |
Source of Calories