Easy Vegan Shortbread
Easy Vegan Shortbread biscuits, the perfect treat to enjoy with a cup of tea.
This rich, buttery shortbread is made with just 3 ingredients and a great first recipe to bake with kids.
Easy Vegan Shortbread
Anyone who knows me, knows that when it comes to biscuits, they have to be dunked. (And yes that includes shortbread!)
Because, lets be honest, there are not many better treats than having a quiet 5 minutes to yourself with a pile of biscuits and good, strong cup of tea!
Shortbread is something that I make quite often, especially at the end of the month, while we are waiting for the next shop to come. It only needs 3 ingredients and the recipe scales really well which means we can have a sneaky treat when the cupboards are running low. Better still, it doubles (and more) easily too so you can make two batches, one for you & one to share!
Three Ingredient Vegan Shortbread
Three simple, easy to get hold of store cupboard ingredients are all you need to make this delicious, crumbly treat at home.
Fat, flour & sugar.
And that is it, making shortbread the ideal treat to make on a very small budget.
Storing Dairy Free Shortbread
If you can resist the urge to eat it (and hide it from a hungry hubby) this shortbread will keep for a while. Some sources say up to 4 weeks.
Because of the random-ness of my immune system, I tend to err on the side of caution with storing foods. I wouldn’t leave it longer than a week – not that it would last that long in this house. Also it doesn’t take much effort to whip up a batch so its quite easy to make whenever you want some!
To store the shortbread, wrap tightly in clingfilm or keep in an airtight container. I keep meaning to buy a cake tin for storing my baked goods but we have so many plastic boxes and round sweet tubs saved from over the years, I never seem to get round to getting one!
Optional Ingredients for Vegan Shortbread
Gluten Free Vegan Shortbread
I have made shortbread with gluten free flour before, using this recipe. The texture will depend very much on which brand of flour you use as some can have a sandy texture. My top tip for making a gluten free version of this shortbread is to substitute some of the gluten free flour with cornflour. To make the calculations easier, I use 100g of gluten free flour and 50g of cornflour.
Vegan Vanilla Custard Shortbread
Some standard shortbread recipes suggest using cornflour in the basic recipe but with wheat flour I don’t find the texture is any different so I don’t usually bother.
UNLESS I am making shortbread as a pudding. In the summer we eat a lot of our No17 fruit lightly stewed and The Peas like to use shortbread wedges to scoop it up. If you substitute the cornflour for custard powder you get a lovely vanilla flavour that goes very well with fruit & ice cream!
Chocolate Chip Shortbread
Hubby’s favourite treat from a well know coffee chain is a chocolate chunk shortbread. To make one at home, add 50g of dairy free or dark chocolate chips to the mixture at the breadcrumb stage.
Can I use Almond or Coconut Flour in the shortbread?
To be honest, I haven’t tried. I think if used alongside wheat or gluten free flour (in the suggested quantity for cornflour) both of these will give a lovely flavour to the shortbread. In fact any ground nuts would be a beautiful addition.
BUT… they might make the shortbread a bit soggy and dense.
Other Great Recipes with Shortbread
How about using shortbread as the base for this Vegan White Chocolate Cheesecake with Summer berries?!
Or for a fruity tea time treat, why not try Millie’s Jammy Shortbread Cups with Crumble Topping?
Pin Vegan Shortbread for Later:
Recipe for Easy Vegan Shortbread
Easy Vegan Shortbread
- 250 g Self Raising Flour
- 125 g Dairy Free Baking Block or Vegan Butter
- 50 g Granulated Sugar
- Preheat the oven to 160C (fan) and grease the cake tin.
- In the large mixing bowl, beat the butter until creamed & pale.
- Add the sugar and beat again until thoroughly combined.
- Very gently mix the flour in using a fork until you end up with fine breadcrumbs.
- Tip the breadcrumbs into the cake tin and press down firmly. Cut 8 wedges using a sharp knife
- Now bake at 160C for around 50minutes. This gives you a harder, dunkable shortbread. For a softer one, bake for about 45minutes. I re-cut the wedges when the shortbread comes out of the oven just to make sure the wedges come apart cleaning.
- Sprinkle with a little bit of sugar & leave to cool before removing from the tin.