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Vegan Shortbread

Shortbread is a type of biscuit that originated in Scotland. Traditionally it was made from 1 part white sugar, 2 parts butter, and 3 parts flour. Since shortbread was expensive, it was reserved as a luxury for special occasions such as Christmas, Hogmanay (Scottish New Year's Eve), and weddings.


225g non-dairy butter
½ cup icing sugar
2 cups minus 2 Tbsp cake flour
1/3 cup cornflour
1 tsp vanilla

Cooking Instructions

  • Preheat oven to 180°C.
  • Mix together the non-dairy butter and sieved icing sugar with a wooden spoon. Beat until fluffy. Add the vanilla and beat again.
  • Sieve flour and cornflour. Add to the creamed mixture and mix well to make a soft pastry dough.
  • Using clean fingers, place the dough into a 9” flan tin with a removable bottom. Press evenly. Score the shortbread with a knife into how many slices you want to have. Using a fork, gently make a pattern across the shortbread.
  • Chill thoroughly before baking. Bake for about 25 minutes. Do not brown.
  • Remove from the oven and carefully place on cooking rack.
  • When cool, cut into slices using the scoring made before baking.
  • You can also press the dough out onto a very lightly floured work surface and cut it into shapes (stars, hearts, Christmas trees etc) and then bake them. Cooking time will obviously be shorter.
  • Can store the uncooked dough in the freezer (zip lock bag) and bake when required.
Serves 10 people

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