Raspberry Scottish Shortbread Vegan
Delight in the rich, buttery flavor of traditional shortbread with a plant-based twist in this Raspberry Scottish Shortbread Vegan recipe. Perfectly crumbly and irresistibly sweet, this treat layers a velvety vegan-friendly raspberry jam between a tender shortbread base and a golden crumbly topping. With just a handful of simple ingredients like vegan butter, all-purpose flour, and a splash of vanilla, this dessert is a breeze to whip up in under 20 minutes of prep time. Finished off with an optional sprinkle of sugar or a garnish of fresh raspberries, these soft, jammy squares make an elegant addition to any dessert table or afternoon tea spread. Whether you’re catering to plant-based diets or simply seeking a vegan-friendly indulgence, this recipe is sure to impress both the eyes and the taste buds. Perfect for sharing—or keeping all to yourself!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 200 grams Vegan butter
- 75 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 150 grams Raspberry jam (vegan-friendly)
- 50 grams Fresh raspberries (optional, for garnish)
- 2 tablespoons Sugar (granulated, optional for sprinkling)
Instructions
Preheat your oven to 160°C (320°F) and line a 9x9-inch square baking tin with parchment paper.
In a large mixing bowl, cream together the vegan butter and powdered sugar using a hand mixer or wooden spoon until smooth and fluffy.
Stir in the vanilla extract and gradually add the all-purpose flour, mixing until a soft dough forms. Be careful not to overwork the dough.
Press two-thirds of the dough evenly into the prepared baking tin, smoothing the surface with the back of a spoon or your fingertips.
Spread the raspberry jam evenly over the dough base, leaving a small border around the edges to prevent it from spilling during baking.
Crumble the remaining dough over the jam layer, creating a textured topping. Lightly press the dough crumbles into the jam to ensure they adhere.
Optional: Sprinkle the granulated sugar over the top for a hint of extra sweetness and crunch.
Bake in the preheated oven for 25-30 minutes or until the top is lightly golden and firm to the touch.
Remove the shortbread from the oven and allow it to cool completely in the pan. Once cool, slice into 12 squares or desired portions.
Optional: Garnish each square with a fresh raspberry before serving for an elegant touch.
Nutrition Facts
Calories |
3173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.9 g | 205% | |
| Saturated Fat | 100.4 g | 502% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1330 mg | 58% | |
| Total Carbohydrate | 394.8 g | 144% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 176.8 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 504 mg | 11% | |
*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.
