Dairy-Free Classic Shortbread Biscuit
Perfectly delicate yet irresistibly rich, these Dairy-Free Classic Shortbread Biscuits are a must-try for anyone seeking a plant-based twist on this beloved treat. Made without traditional butter, this recipe combines a creamy dairy-free substitute with sifted flour, cornstarch, and powdered sugar for a flawlessly tender crumb and buttery flavor that will delight your taste buds. With a prep time of just 15 minutes and a short bake, these biscuits are as convenient as they are versatile—ideal for tea time, holiday gifting, or snacking anytime! Pricked with a fork for that signature shortbread texture, these golden delights retain their crisp edges while remaining melt-in-your-mouth soft. Whether you're vegan, lactose intolerant, or simply curious, this recipe is your gateway to enjoying classic shortbread joy—all without dairy.
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Recipe Information
Ingredients
- 240 grams all-purpose flour
- 30 grams cornstarch
- 80 grams powdered sugar
- 1 pinch salt
- 200 grams dairy-free butter substitute (such as vegan margarine)
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a medium bowl, sift together the all-purpose flour, cornstarch, powdered sugar, and salt to ensure there are no lumps.
In a large mixing bowl, beat the dairy-free butter substitute with a hand mixer or stand mixer on medium speed until it becomes smooth and creamy.
Add the vanilla extract to the creamed butter and beat until well combined.
Gradually add the dry ingredients to the butter mixture, mixing slowly until the dough starts to come together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it until it becomes a smooth ball.
Roll the dough out to about 1/2 inch thickness.
Using a cookie cutter, cut the dough into desired shapes and place them onto the prepared baking sheet, leaving a little space between each biscuit.
Prick each biscuit with a fork to allow steam to escape during baking, helping them remain flat and even.
Bake in the preheated oven for 16-18 minutes, or until the biscuits are lightly golden around the edges.
Remove the baking sheet from the oven and let the shortbread cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the dairy-free shortbread biscuits in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
2740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.5 g | 204% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1434 mg | 62% | |
| Total Carbohydrate | 290.9 g | 106% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 79.3 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 269 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
