Vegan Classic Shortbread Fingers

Elevate your teatime snacks with these indulgent Vegan Classic Shortbread Fingers, a plant-based twist on a beloved treat! Featuring a buttery, crumbly texture and the perfect balance of sweetness, these shortbread fingers are made with simple ingredients like vegan butter, all-purpose flour, and a hint of vanilla extract. The addition of cornstarch ensures a tender, melt-in-your-mouth consistency, while a sprinkling of sugar before baking adds a delightful crunch. With just 15 minutes of prep and 20 minutes in the oven, they’re an easy yet impressive option for everything from holiday cookie trays to casual afternoon bites. Serve them on their own or pair with coffee, tea, or even dairy-free hot chocolate for the ultimate vegan dessert experience.

Nutriscore Rating: 39/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 24

Ingredients

• 250 grams All-purpose flour
• 150 grams Vegan butter
• 75 grams Caster sugar
• 30 grams Cornstarch
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Salt
• 1 tablespoon Granulated sugar

Directions

Step 1

Preheat your oven to 160°C (320°F) and line a baking pan with parchment paper.

Step 2

In a large mixing bowl, add the vegan butter and caster sugar. Cream the mixture using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

Step 3

Add the vanilla extract and salt to the butter mixture, mixing well until combined.

Step 4

In a separate bowl, sift together the all-purpose flour and cornstarch.

Step 5

Gradually add the flour mixture to the creamed butter, using a spatula or wooden spoon to combine until you have a soft dough.

Step 6

Transfer the dough to the lined baking pan and press it evenly to form a flat layer using your hands or a rolling pin.

Step 7

Using a sharp knife, score the dough into finger-sized bars (approximately 1-inch by 3-inches) but do not cut fully through.

Step 8

Prick each shortbread bar a few times with a fork to create a classic shortbread pattern.

Step 9

Sprinkle the granulated sugar evenly over the top of the scored dough.

Step 10

Bake in the preheated oven for 18-20 minutes, or until the edges are just beginning to turn golden.

Step 11

Remove the shortbread from the oven and allow it to cool in the pan for 5 minutes.

Step 12

While the shortbread is still warm, carefully re-score the fingers with a knife, following the original score lines.

Step 13

Once completely cooled, cut through the scored lines to separate the shortbread fingers and transfer them to a wire rack to cool completely.

Step 14

Store the vegan shortbread fingers in an airtight container at room temperature and enjoy within a week.

Nutrition Facts

Serving size	(524.7g)

Amount per serving	% Daily Value*
Calories	2467.0

Total Fat 120.3g	0%
Saturated Fat 75.4g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2151.4mg	0%
Total Carbohydrate 306.2g	0%
Dietary Fiber 7.1g	0%
Total Sugars 88.6g
Protein 25.9g	0%

Vitamin D 0IU	0%
Calcium 36.0mg	0%
Iron 11.8mg	0%
Potassium 279.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.9%

Protein: 4.3%

Carbs: 50.8%