Wallflower Kitchen

Vegan and Free-from Recipes

Main navigation

Vegan Shortbread

Vegan Shortbread These delicious, buttery shortbread biscuits are so easy to make. Too easy, in fact. 

It’s always too tempting to quickly whip up a batch of these to have “just a few” to nibble on and inevitably eat the entire lot to yourself… because it’s impossible to have “just a few”. 

Vegan Shortbread Vegan Shortbread

Shortbread always makes me think of Christmas, especially when sprinkled with snowy icing sugar. Is it just me?

That buttery, comforting taste of home baked biscuits and perhaps a British obsession with eating a ridiculous amount of biscuits at that time of year.

Yikes, I’m starting to get into the Christmas spirit already… I suppose I should just stay focused on summer, for now! 

Vegan Shortbread

4.5 from 6 reviews
Vegan Shortbread
 
Print
Prep time
Cook time
Total time
 
Simple, buttery vegan shortbread cookies, perfect for Christmas or to give as gifts!
Author:
Serves: 20 cookies
Ingredients
  • 200g / ¾ cup + 2tbsp dairy-free butter (I used Vitalite)
  • 1 tsp vanilla paste
  • 100g / ½ cup caster sugar
  • 300g / 2½ cups plain flour, sifted
Instructions
  1. 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.
  2. Meanwhile, preheat the oven to 160c / 140c (fan) and line a baking tray with parchment paper.
  3. 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.
  4. Leave to cool for at least 10 minutes before serving or decorating.

If you’ve tried one of my recipes, I would love to see and hear about it! Leave a comment below and tag your social media posts with #WallflowerKitchen :-)

Vegan Shortbread
Pin2.9K
Share152
Stumble1
Shares 3.1K

Reader Interactions

Comments

  1. I made these yesterday but doctored the recipe a tad. I used 50/50 refined coconut oil and vegan margarine, also 50/50 standard self raisong flour and gluten free plain flour (gluten free gives a crumbly texture). I added a pinch of pink salt to make the biscuits buttery. Also added some finely chopped crytalised ginger and the zest of two lemons. They're very tasty indeed. Thank you xx

    Reply

  2. Thanks for recipe! So buttery yum, To make even simpler, put dough in refrigerator in the shape of a 1 inch Diameter cyclinder. After half hour slice up and put on tray Thank you very much
    Reply

  3. Thanks for this. I've just found this blog and today I managed to make these biscuits with my cmpa and egg allergic toddler. It was so nice to be able to do safe baking with her and to have something tasty at the end.
    Reply

  4. This is the best vegan biscuit recipe I've found so far - and the simplest! I like flavoured biscuits more than plain so I've been adding different flavours each time. So far I've tried it with chocolate chips (medium good), ginger (very good) and orange and cardomon for Christmas (excellent), today I've just done a little mixed spices. Thank you for the recipe.
    Reply

  5. Hello. Thank you for this recipe. It's incredible! I topped with cinnamon sugar and it was very tasty. Can you freeze these to keep them? (If i haven't eaten them all...)
    Reply

    • So glad you enjoyed them Danielle! I'm not 100% sure but I'd say they can be frozen just fine, just like any other cookie :-) Love the idea of topping with cinnamon sugar, by the way.
      Reply

  7. I'm ready to make those but have no idea what vanilla paste is...I've never heard of it. Where do I find it and can I substitute with something else?
    Reply

    • Hi Janet, caster sugar is regular sugar but more fine. It's in between granulated and powdered. You can use regular sugar but make sure to use the same weight (not cup measurements). Hope that helps!
      Reply

  10. I doubled the amounts and made an apple and cinnamon tray bake by squashing half into the bottom of a tin and spreading chopped apple, sultanas and cinnamon with a bit of brown sugar then piling the rest on top and pressing flat. It was awesome. Thank you for the recipe '
    Reply

  11. i am a school student and this recipe saved my life in my food lesson so thank you because I couldn't find any other meal that looked nice so very bit thank you xxx

    Reply

    • Hi Ksana, if you can't find dairy-free butter, then you could try oil, although I haven't tested this myself. The taste won't be "buttery" though. Let me know if you try it!
      Reply

  13. Hi Aimee or anyone else who may know, Is it possible to substitute a teaspoon vanilla paste with a teaspoon organic vanilla essence? Hoping to make tomorrow for Chrissy. Thanks in advance.
    Reply

  15. I am making these as we speak for my vegan friend! I'm using them as the base for a vegan twix bar haha I have had to cook them for a lot longer than listed so if anyone is reading this, don't stress if you need to keep them in for double the time. Could just be my oven but they are coming out so nicely regardless :)

    Reply

  17. Second time making these, currently in the over so fingers crossed! Added dark chocolate chips this time :o the first batch a few weeks ago was so gorgeous I couldn't help myself! Thanks for the simple recipe :) Lex xo

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

↑ Top of Page
3.1K Shares
Pin2.9K
Tweet17
Share152
Stumble1