Vegan Classic Shortbread Biscuit
Indulge in the buttery perfection of our *Vegan Classic Shortbread Biscuit*, a delightful plant-based twist on the timeless favorite. This recipe effortlessly balances crispness and melt-in-your-mouth texture, all while being completely dairy-free. Made with vegan butter, a touch of vanilla extract, and a blend of powdered sugar, all-purpose flour, and cornstarch, these biscuits are an excellent treat for vegans and non-vegans alike. Quick to prepare and ready in just 35 minutes, they're perfect for pairing with your afternoon tea or as a sweet snack on the go. With simple ingredients and minimal effort, these crumbly, golden shortbread cookies prove that going vegan never means compromising on taste. Store them in an airtight container for up to a week—if they last that long!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 180 grams Vegan butter
- 100 grams Powdered sugar
- 30 grams Cornstarch
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, powdered sugar, cornstarch, and salt. Stir to combine well.
In a separate bowl, cream the vegan butter until it’s light and fluffy using a hand mixer or a stand mixer on medium speed.
Add the vanilla extract to the creamed butter and mix until well incorporated.
Gradually add the dry ingredients to the butter mixture, stirring with a spatula or wooden spoon until the dough comes together. It should be slightly crumbly but hold together when pressed.
Transfer the dough onto a lightly floured surface and roll it out to about 1/4 inch thick.
Use a round cookie cutter or your preferred shape to cut out the biscuits and place them on the prepared baking sheet.
Prick each biscuit several times with a fork to prevent them from puffing up during baking.
Bake in the preheated oven for 18 to 20 minutes, or until the edges are just starting to turn golden.
Remove the baking sheet from the oven and allow the biscuits to cool for about 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, these vegan shortbread biscuits can be stored in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
2737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.9 g | 184% | |
| Saturated Fat | 90.4 g | 452% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2346 mg | 102% | |
| Total Carbohydrate | 318.5 g | 116% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 98.9 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 280 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.
