Vegan shortbread biscuits
- Richard Makin
Published: April 16, 2020 at 7:52 PM
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Makes 36
Easy
Cook: 50 mins
+ chilling
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Follow expert baking tips from School Night Vegan to ensure you get lovely crumbly biscuits every time.
Vegan
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Try this delicious vegan shortbread then check out our vegan cookies, vegan gingerbread men, vegan scones, vegan fudge, vegan flapjacks and vegan cinnamon rolls.
Check out more shortbread recipes, including our classic shortbread, millionaire shortbread, gluten-free shortbread and caramel shortbread, then check out our christmas biscuit recipes.
This vegan shortbread recipe comes from Richard Makin, aka School Night Vegan. He says "It’s important to use baking block (which is naturally vegan) for this recipe. You’ll usually find it with the chilled pre-rolled pastry in larger supermarkets (most do their own brand), where it’s often labelled ‘baking block for biscuits and pastries’. It is plant-based and has a low-solid content, which means it won’t brown too quickly, which causes a speckled, unevenly browned shortbread. Avoid using good-quality vegan butters for this recipe as they won’t give you as good a result."
Once you've baked these biscuits, try Richard's vegan chocolate cake here.
Ingredients
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250g plain white flour
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75g icing sugar
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a pinch fine sea salt
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175g baking block
chilled (see cooks notes above)
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for sprinkling (optional) caster sugar
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Method
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step 1
Heat the oven to 180C/fan 160C/gas 4. Put the flour, sugar and salt in a bowl. Cut the baking block into cubes and add to the bowl, tossing with the flour. Work the cubes into the flour by pinching everything together and rubbing the ingredients between your fingertips. Do this until you have a bowl of sandy textured flour with no large lumps – the mixture will feel quite dry. Tip the mixture out onto a worksurface and knead it together briefly until it just forms a large ball of dough.
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step 2
Chop the dough in two, wrap each well and chill in the fridge for 20 minutes. When you are ready to cook, roll out the dough to 5mm thickness and cut into rounds using a 5-6cm cutter (alternatively you could cut into fingers or squares using a sharp knife).
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step 3
Put the rounds onto one or two baking trays lined with baking paper and prick the surfaces with a fork. Sprinkle the surfaces with a little caster sugar, if you like. Bake for 20-25 minutes or until lightly golden on the surfaces. Remove from the oven and cool on a rack. Allow to cool fully before eating.
Make one of our vegan bakes
Authors
Richard MakinVegan columnist
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