Vegan Shortbread is the modern, healthier, cruelty free version of the modified recipe which dates back nearly eight hundred years. Shortbread was originally introduced to the market as a biscuit bread which was made from left-over bread dough that had been sweetened and dried in the oven to form a hard, dry rusk. This custom belonged to the whole of the British Isles not just to Scotland and remains a tasty British favourite.
Over time leavening was lost from the recipe and butter was added changing the recipe from a bread base to a crumbly rusk base. This made shortbread an expensive treat that was only bought or made for special occasions and celebrations such as Christmas and Hogsmanay. The large amount of butter is what makes shortbread so crumbly and addictive. When making vegan shortbread make sure you use dairy free butter that is free from hydrogenated fats.
Today, shortbread is an abundant favourite among the British Isles and is more abundant than ever at Christmas. In fact I’d go as far as to say it wouldn’t be Christmas with out shortbread. You can have lots of family fun making and decorating shortbread with your children at Christmas and it makes a wonderful, cheaper but more thoughtful Christmas gift.
So here’s my favourite vegan shortbread Christmas Recipe that will leave you wanting to make a second, third and fourth batch.
VEGAN SHORTBREAD – The Recipe
PREP TIME 5 mins
COOK TIME 15 mins
TOTAL TIME 20 mins
Serves around: 20 cookies
Perfect for Christmas day or to give as gifts!
200g / ¾ cup + 2tbsp dairy-free butter
1 tsp vanilla paste or essence
100g / ½ cup caster sugar
300g / 2½ cups plain flour, sifted
Icing Sugar to decorate
Cinnamon to decorate
Cream the butter, vanilla and sugar together. Stir in the flour and mix into a dough. Wrap in cling film and chill in the fridge for at least 30 minutes to firm up.
Meanwhile, preheat the oven to 160c / 140c (fan) and line a baking tray with parchment paper.
Once the dough is chilled, roll out to approximately ½ cm thickness and cut into shapes. Place on the baking sheet, sprinkle with a little extra sugar and bake for 12-15 minutes until golden brown at the edges, turning half way through to ensure even baking.
Leave to cool for at least 10 minutes before decorating. Decorate the biscuits however you fancy, we’ve made ours into Christmas Trees.
Then place in a box, bag or jar, sift a small mixture of cinnamon and icing sugar over the arrangement (if required), package and give away.
Merry Christmas and Enjoy!
For more Vegan Christmas Recipes