Vegan shortbread served on a plate with a cup of tea

Vegan shortbread

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(5 ratings)

Prep: 20 mins Cook: 20 mins plus chilling

Easy

Makes 12-14

Make our vegan shortbread with olive oil for a buttery flavour and cornflour to get the crumbliness of traditional versions. They taste great with nut butter

Nutrition and extra info

  • dough only
  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: Per serving (14)

  • kcal176
  • fat9g
  • saturates1g
  • carbs21g
  • sugars7g
  • fibre1g
  • protein2g
  • salt0.03g
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Ingredients

  • 250g plain flour, plus extra for dusting
  • 75g caster sugar, plus 1 tbsp
  • ½ tbsp cornflour
  • 1 tsp vanilla extract
  • 125ml light olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. Whizz the flour, sugar and cornflour in a food processor to sieve and mix briefly, then add the vanilla and drizzle in the olive oil, pulsing the food processor blades until you get a soft, golden dough. Wrap and chill for 30 mins to rest. 

  2. Heat the oven to 180C/160C fan/gas 4, and line a baking sheet with parchment or a baking mat. Roll the dough out on a lightly floured work surface to a 5mm thickness and use a round or fluted cutter, about 6cm diameter, to cut out shortbread rounds. Use a small palette knife to transfer to the baking sheet. Can be frozen on the baking tray, then transfered to a box when solid. Will keep for up to three months. 

  3. Sprinkle the 1 tbsp sugar over the biscuits and bake for 15-20 mins until golden brown. Leave to cool for a few mins to firm up on the tray, then transfer to a cooling rack to cool completely. Add 2-4 mins to the cooking time if baking from frozen. 

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Comments, questions and tips

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frawla1
17th Oct, 2019
2.05
the mixture did not meld into a dough with the amount of olive oil. had to add more and added some solid coconut oil to the mix. replaced vanilla for ground cardamon. have yet to bake.
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