Vegan Shortbread

How to Make Vegan Shortbread

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1. Mix the flour, cornflour, sugar and salt. Rub in the coconut oil with cool fingertips until like damp sand, then add the vanilla and press into a dough.

   Mark done

2. Press into a lined 20 cm square tin, prick all over with a fork and score into 16 fingers. Chill for 30 minutes.

   Mark done Start 30 min timer

3. Heat the oven to 160°C / 320°F. Bake for 20 minutes until pale gold at the edges.

   Mark done Start 20 min timer

4. Sprinkle with the sugar while warm and re-cut along the lines. Cool in the tin for 10 minutes, then move to a rack.

   Mark done Start 10 min timer

Tips for Making Vegan Shortbread

• Keep the dough cool.
• Chill before baking.
• Cut while warm; it crumbles once cold.

What to Serve with Vegan Shortbread

• Tea
• Coffee
• Fresh berries

Leftovers and Storage

Keeps for 1 week in an airtight tin.

Vegan Shortbread: Questions and Answers

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.