Description
Delicious vegan shortbread fingers, a plant-based twist on the classic Scottish biscuit, offering rich flavor and crumbly texture without dairy or eggs.
Ingredients
Scale
- 1 cup vegan butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups all-purpose flour (or gluten-free flour blend)
- 1/4 teaspoon salt
- Optional: 1/4 cup cornstarch or rice flour for tenderness
- Optional: Zest of 1 lemon or orange
- Optional: 1 teaspoon vanilla or almond extract
Instructions
- Cream together the vegan butter and sugar until light and fluffy.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Press the dough into a prepared baking pan, ensuring an even thickness.
- Use a fork to prick the surface of the dough to prevent puffing.
- Bake in a preheated oven at 350°F (175°C) until lightly golden around the edges.
- Once out of the oven, cut into individual fingers while warm, then cool completely in the pan.
Notes
Store in an airtight container at room temperature for up to a week. For longer storage, freeze for up to three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg