Vegan shortbread

Make our vegan shortbread with olive oil for a buttery flavour and cornflour to get the crumbliness of traditional versions. They taste great with nut butter

  • Prep:20 mins
    Cook:20 mins
    plus chilling
  • Easy

Nutrition per serving

  • kcal 176
  • fat 9g
  • saturates 1g
  • carbs 21g
  • sugars 7g
  • fibre 1g
  • protein 2g
  • salt 0.03g

Ingredients

  • 250g plain flour, plus extra for dusting
  • 75g caster sugar, plus 1 tbsp
  • ½ tbsp cornflour
  • 1 tsp vanilla extract
  • 125ml light olive oil

Method

  1. Whizz the flour, sugar and cornflour in a food processor to sieve and mix briefly, then add the vanilla and drizzle in the olive oil, pulsing the food processor blades until you get a soft, golden dough. Wrap and chill for 30 mins to rest. 

  2. Heat the oven to 180C/160C fan/gas 4, and line a baking sheet with parchment or a baking mat. Roll the dough out on a lightly floured work surface to a 5mm thickness and use a round or fluted cutter, about 6cm diameter, to cut out shortbread rounds. Use a small palette knife to transfer to the baking sheet. Can be frozen on the baking tray, then transfered to a box when solid. Will keep for up to three months. 

  3. Sprinkle the 1 tbsp sugar over the biscuits and bake for 15-20 mins until golden brown. Leave to cool for a few mins to firm up on the tray, then transfer to a cooling rack to cool completely. Add 2-4 mins to the cooking time if baking from frozen.