Vegan Shortbread Cookies
Zacchary Bird's surprisingly-easy, large-batch recipe for vegan shortbread cookies.
Ingredients
- 7 oz (200 g) vegan butter or shortening
- 3½ oz (100 g) icing sugar
- 10½ oz (300 g) 300 g all-purpose flour, plus extra for dusting
- 1 tsp fine salt
Instructions
- Using a large mixing bowl and a hand-held electric mixer, or a stand mixer fitted with the paddle attachment, cream together the butter and icing sugar for 2 minutes or until well beaten. Sift in the flour and salt and continue to beat together until a dough forms.
- Turn the dough out onto a countertop and briefly knead with your hands to shape it into a ball. Cover with plastic wrap and refrigerate for 2 hours.
- Preheat the oven to 320°F (160°C) and line two baking trays with baking paper or silicone baking mats.
- On a floured surface, roll the dough out to a 1⁄2 in (1 cm) thick circle and use a 2 in (5 cm) wide cookie cutter of your choice to cut out cookies. Space the cookies on the baking tray and bake for 12 to 15 minutes, until lightly golden. Once cooled, the cookies will keep in an airtight container for up to 1 week.