Description

This scientifically-balanced vegan shortbread delivers a classic buttery snap and a delicate, melt-in-your-mouth crumb using just five core ingredients. By mastering the fat-to-flour ratio and employing a precise chilling method, you can achieve professional-grade results without any dairy or eggs.

Ingredients

2/3 cup vegan butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1 tablespoon white sugar (optional)

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Instructions

In a large mixing bowl, beat together the softened vegan butter, powdered sugar, vanilla extract, and salt until the mixture is light and fluffy.
Gradually add the all-purpose flour half a cup at a time, mixing gently after each addition until a cohesive, slightly crumbly dough forms.
Transfer the dough to a flat surface and knead lightly 2-3 times before shaping into a rectangular brick approximately 6 inches long, 2.5 inches deep, and 1.25 inches high.
Wrap the dough brick tightly in plastic wrap and refrigerate for at least 60 minutes to stabilize the fats.
Preheat the oven to 350°F (180°C) and line a heavy-duty baking sheet with parchment paper; use a sharp knife to cut the chilled dough into 1/4-inch slices.
Place slices on the baking sheet, dock the tops with a fork, and bake for 10-12 minutes until the edges are a very pale gold, then cool completely on the pan.

Notes

For the cleanest edges, ensure you use a sharp, non-serrated knife and wipe the blade between slices. If your kitchen is particularly warm, return the sliced cookies to the refrigerator for 10 minutes before placing them into the oven to ensure they maintain their rectangular shape during the bake.

Prep Time: 15 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: Scottish