Raspberry Scottish Shortbread Vegan
Delight in the rich, buttery flavor of traditional shortbread with a plant-based twist in this Raspberry Scottish Shortbread Vegan recipe. Perfectly crumbly and irresistibly sweet, this treat layers a velvety vegan-friendly raspberry jam between a tender shortbread base and a golden crumbly topping. With just a handful of simple ingredients like vegan butter, all-purpose flour, and a splash of vanilla, this dessert is a breeze to whip up in under 20 minutes of prep time. Finished off with an optional sprinkle of sugar or a garnish of fresh raspberries, these soft, jammy squares make an elegant addition to any dessert table or afternoon tea spread. Whether you’re catering to plant-based diets or simply seeking a vegan-friendly indulgence, this recipe is sure to impress both the eyes and the taste buds. Perfect for sharing—or keeping all to yourself!
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Ingredients
- 250 grams All-purpose flour
- 200 grams Vegan butter
- 75 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 150 grams Raspberry jam (vegan-friendly)
- 50 grams Fresh raspberries (optional, for garnish)
- 2 tablespoons Sugar (granulated, optional for sprinkling)
Directions
Step 1
Preheat your oven to 160°C (320°F) and line a 9x9-inch square baking tin with parchment paper.
Step 2
In a large mixing bowl, cream together the vegan butter and powdered sugar using a hand mixer or wooden spoon until smooth and fluffy.
Step 3
Stir in the vanilla extract and gradually add the all-purpose flour, mixing until a soft dough forms. Be careful not to overwork the dough.
Step 4
Press two-thirds of the dough evenly into the prepared baking tin, smoothing the surface with the back of a spoon or your fingertips.
Step 5
Spread the raspberry jam evenly over the dough base, leaving a small border around the edges to prevent it from spilling during baking.
Step 6
Crumble the remaining dough over the jam layer, creating a textured topping. Lightly press the dough crumbles into the jam to ensure they adhere.
Step 7
Optional: Sprinkle the granulated sugar over the top for a hint of extra sweetness and crunch.
Step 8
Bake in the preheated oven for 25-30 minutes or until the top is lightly golden and firm to the touch.
Step 9
Remove the shortbread from the oven and allow it to cool completely in the pan. Once cool, slice into 12 squares or desired portions.
Step 10
Optional: Garnish each square with a fresh raspberry before serving for an elegant touch.
Nutrition Facts
| Serving size | (754.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3172.7 |
| Total Fat 159.9g | 0% |
| Saturated Fat 100.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1329.5mg | 0% |
| Total Carbohydrate 394.8g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 176.8g | |
| Protein 26.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 85.0mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 504.1mg | 0% |
Source of Calories