Dairy-Free Classic Shortbread Biscuits
Indulge in the timeless charm of shortbread with a modern dairy-free twist! These Dairy-Free Classic Shortbread Biscuits are made with coconut oil instead of butter, crafting a perfectly crumbly and tender texture without compromising flavor. A delicate blend of all-purpose flour, cornstarch, and powdered sugar creates a melt-in-your-mouth bite, while a hint of vanilla adds sophistication to every delicious morsel. With just six simple ingredients and a straightforward method, this recipe is both vegan-friendly and beginner-friendly, making it an ideal treat for any occasion. Perfectly golden and lightly sweet, these dairy-free biscuits pair wonderfully with tea or coffee and can be stored for up to a week, so they're ready to brighten your day whenever you desire.
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 50 grams Cornstarch
- 80 grams Powdered sugar
- 1 pinch Salt
- 115 grams Coconut oil, solid
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, powdered sugar, and salt until evenly combined.
Add the solid coconut oil and vanilla extract into the dry ingredients. Use a pastry cutter or your fingers to rub in the coconut oil until the mixture resembles a sandy texture.
Gently knead the mixture until it forms a cohesive dough. Be careful not to overwork the dough; it should hold together when pinched.
Place the dough between two sheets of parchment paper and roll it out to about 1/2 inch thickness.
Using a cookie cutter of your choice, cut out biscuit shapes and carefully transfer them to the prepared baking sheet, leaving some space between each piece.
Bake in the preheated oven for 18-20 minutes, or until the edges just begin to turn a light golden brown. Be mindful not to overbake, as they continue to harden as they cool.
Remove the biscuits from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve the shortbread biscuits once they have cooled completely. Store any leftovers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
2158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 95.0 g | 475% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 149 mg | 6% | |
| Total Carbohydrate | 263.4 g | 96% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 79.2 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 205 mg | 4% | |
*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.
