Vegan Classic Shortbread Biscuit
Delight in the buttery, melt-in-your-mouth perfection of Vegan Classic Shortbread Biscuits, a plant-based twist on a timeless favorite that's as indulgent as it is simple. Crafted with just six pantry-friendly ingredients like vegan butter, powdered sugar, and a hint of vanilla, this recipe delivers the hallmark crumbly texture and rich flavor of traditional shortbread—without any dairy. Perfectly golden and subtly sweet, these biscuits are easy to prepare in under 35 minutes, making them an ideal treat for tea time, festive gatherings, or everyday indulgence. Whether enjoyed plain or paired with a dollop of jam, these vegan shortbread biscuits are a versatile delight that everyone will love, and they stay fresh for up to a week!
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Ingredients
- 250 grams All-purpose flour
- 180 grams Vegan butter
- 100 grams Powdered sugar
- 30 grams Cornstarch
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
Directions
Step 1
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, sift together the all-purpose flour, powdered sugar, cornstarch, and salt. Stir to combine well.
Step 3
In a separate bowl, cream the vegan butter until it’s light and fluffy using a hand mixer or a stand mixer on medium speed.
Step 4
Add the vanilla extract to the creamed butter and mix until well incorporated.
Step 5
Gradually add the dry ingredients to the butter mixture, stirring with a spatula or wooden spoon until the dough comes together. It should be slightly crumbly but hold together when pressed.
Step 6
Transfer the dough onto a lightly floured surface and roll it out to about 1/4 inch thick.
Step 7
Use a round cookie cutter or your preferred shape to cut out the biscuits and place them on the prepared baking sheet.
Step 8
Prick each biscuit several times with a fork to prevent them from puffing up during baking.
Step 9
Bake in the preheated oven for 18 to 20 minutes, or until the edges are just starting to turn golden.
Step 10
Remove the baking sheet from the oven and allow the biscuits to cool for about 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Once cooled, these vegan shortbread biscuits can be stored in an airtight container at room temperature for up to a week.
Nutrition Facts
| Serving size | (567.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2736.7 |
| Total Fat 143.9g | 0% |
| Saturated Fat 90.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2346.2mg | 0% |
| Total Carbohydrate 318.5g | 0% |
| Dietary Fiber 7.1g | 0% |
| Total Sugars 98.9g | |
| Protein 25.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 36.2mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 279.9mg | 0% |
Source of Calories