Every year we seem to scramble at the end to come up with some baking for the holidays. This year though, we are on the ball and have tried a few different treats to spice up the season. This four ingredient, vegan shortbread cookie recipe tastes just like it’s supposed to and is easy to boot. I have made it gluten free and it still taste like shortbread which is not always the case so we’re pretty happy about that. You of course can make this recipe with wheat flour. Remember that the cooling the dough step is crucial. The vanilla really adds a nice flavour so don’t skip that part either! Your family and friends will be glad to you made the effort.
Four Ingredient, Vegan Shortbread Cookies
Course: DessertCuisine: Vegan, Gluten FreeDifficulty: Easy24
servings15
minutes30
minutes45
minutesIngredients
2 1/4 cups of flour
2/3 cup of icing sugar
1 cup of vegan margarine/butter
1 tsp of vanilla extract
Directions
- In a large mixing bowl combine the flour, sugar and margarine and vanilla. Begin by mashing the mixture with the back of a fork until it starts to form a dough and then kneed with your hands to form a ball. If the mixture is too sticky kneed in a little more flour.
- Place the dough in the refrigerator for an hour before proceeding.
- Preheat your oven to 325° F.
- Place the dough on a flour covered surface and using a rolling pin, roll out into a 3/4 cm thick sheet. Use the cookie cutter of your choice to create your shortbreads. Place the cookies on a cookie sheet lined with parchment paper. Continue this process until all the dough is used.
- Bake for 30 mins. Remove from the oven and let cool.
- Dust the cookies with a little icing sugar and enjoy.
Notes
- For a gluten free version just substitute the flour for a gluten free flour blend like Bob’s Red Mill or similar.