Vegan Classic Shortbread Fingers
Indulge in the crumbly, buttery perfection of *Vegan Classic Shortbread Fingers*—a dairy-free take on a timeless treat. This recipe combines simple pantry staples like all-purpose flour, vegan butter, and a hint of vanilla extract to create irresistibly tender cookies with a melt-in-your-mouth texture. A touch of cornstarch ensures the shortbread’s delicate crispness, while the classic fork-tined pattern and a dusting of sugar add an elegant finish. Ready in just 35 minutes, this vegan-friendly treat is perfect for afternoon tea, holiday cookie platters, or satisfying your dessert cravings. Easy to prepare and entirely plant-based, these shortbread fingers will delight vegans and non-vegans alike.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Vegan butter
- 75 grams Caster sugar
- 30 grams Cornstarch
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 1 tablespoon Granulated sugar
Instructions
Preheat your oven to 160°C (320°F) and line a baking pan with parchment paper.
In a large mixing bowl, add the vegan butter and caster sugar. Cream the mixture using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the vanilla extract and salt to the butter mixture, mixing well until combined.
In a separate bowl, sift together the all-purpose flour and cornstarch.
Gradually add the flour mixture to the creamed butter, using a spatula or wooden spoon to combine until you have a soft dough.
Transfer the dough to the lined baking pan and press it evenly to form a flat layer using your hands or a rolling pin.
Using a sharp knife, score the dough into finger-sized bars (approximately 1-inch by 3-inches) but do not cut fully through.
Prick each shortbread bar a few times with a fork to create a classic shortbread pattern.
Sprinkle the granulated sugar evenly over the top of the scored dough.
Bake in the preheated oven for 18-20 minutes, or until the edges are just beginning to turn golden.
Remove the shortbread from the oven and allow it to cool in the pan for 5 minutes.
While the shortbread is still warm, carefully re-score the fingers with a knife, following the original score lines.
Once completely cooled, cut through the scored lines to separate the shortbread fingers and transfer them to a wire rack to cool completely.
Store the vegan shortbread fingers in an airtight container at room temperature and enjoy within a week.
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1938 mg | 84% | |
| Total Carbohydrate | 312.3 g | 114% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 88.8 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 224 mg | 5% | |
*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.
