🥨 Snacks

Vegan Shortbread Cookies

Shortbread is one of Britain’s oldest and most loved biscuits: rich, crumbly, and melt‑in‑the‑mouth buttery, with just the right amount of sweetness. This fully vegan version uses plant‑based butter and simple pantry staples — no eggs, milk, or honey — while keeping the signature crisp texture and classic flavour you know and love. Perfect for dipping in tea or enjoying as a sweet treat.

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Time

30 min

Serves

Difficulty

easy

🛒 Ingredients

200g plain flour
60g icing sugar (or caster sugar for a slight crunch)
Pinch of fine salt
140g cold hard vegan butter, cubed
1 tsp vanilla extract
Optional: 1 tsp lemon zest for extra brightness

👩‍🍳 Instructions

1
Prep: Line a baking tray with parchment paper.
2
Mix dry: Sift flour, sugar, and salt into a large bowl.
3
Rub in butter: Add cold vegan butter and rub it gently into the flour using your fingertips until the mixture looks like fine, sandy crumbs. Do not over‑work — keep everything cold.
4
Form dough: Add vanilla (and lemon zest if using). Press the mixture together with your hands until it forms a smooth, firm dough — do not add liquid.
5
Chill: Shape into a flat disc, wrap in cling film, and chill in the fridge for 30 minutes.
6
Shape: Roll out to about 1 cm thick on a lightly floured surface. Cut into rounds, fingers, or use a fork to press the classic criss‑cross pattern on top.
7
Bake: Arrange on the tray, leaving a little space between them. Bake for 12–15 minutes until pale golden — they will still feel soft when hot but firm up as they cool.
8
Cool: Leave on the tray for 5 minutes, then transfer carefully to a wire rack to cool completely.