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Vegan shortbread served on a plate with a cup of tea

Vegan shortbread

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A star rating of 3.4 out of 5.18 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Freezable (dough only)
  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: Per serving (14)
NutrientUnit
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
  • 160ml light olive oil

Method

  • STEP 1

    Whizz the flour, sugar, a pinch of salt and the 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. 

  • STEP 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. 

  • STEP 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. 

Goes well with

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Overall rating

A star rating of 3.4 out of 5.18 ratings
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