This vegan shortbread biscuits recipe has been sat patiently waiting in my drafts for about 18 months now, and its time to let it shine! As someone who has never really liked shortbread unless it came underneath caramel and chocolate (hello millionaires shortbread!) it came as a big surprise that I absolutely love these!
This vegan shortbread biscuits recipe is short (obv) but in a good way- think soft and buttery yet creamy with a fabulous crunch! The key to making these is in the baking- they really do not need long to bake at all! You can get really experimental with lots of different shapes and sizes, think creatively! I love covering mine with melted chocolate, and they are also incredible just sprinkled with chocolate and dunked into a cuppa too.
The other excellent part about these vegan shortbread biscuits is that you only need 3 ingredients- caster sugar, DF butter and plain flour- it really couldn’t be simpler and is super easy to make with little kids too!
Sometimes all you need is a super simple recipe, and this is the perfect one for those times.
A super simple vegan shortbread recipe
- 300 g Plain flour
- 200 g DF butter
- 100 g Caster sugar
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Preheat your oven to 150°C.
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Cream together the butter and sugar until smooth.
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Mix in the flour until you have formed a dough.
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On a lightly floured surface, roll out your dough until it is around 1/2 cm thick.
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Using a cookie cutter or a knife, cut your shortbread shapes and place on your baking tray about 2cm apart.
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If you have dough left, reform and reroll until it is all used!
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Prick the top of your biscuits with a fork, and bake for 10-15 minutes until just set.
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Sprinkle with sugar or dunk in some melted chocolate!