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Vegan Shortbread

Shortbread biscuits are a staple here in the UK – you’ll find them everywhere from Supermarkets to practically every gift shop in the country. For good reason too – they’re rich and buttery and brilliant with a cup of tea. But they’re not great for vegans or for people that can’t have dairy, and it’s for the latter reason I made these vegan shortbread! My Mum was recently told she can’t have dairy anymore but she loves a shortbread biscuit, so I wanted to see if you could make a decent biscuit without using butter. It turns out… you can! Instead of butter, I used a non-dairy alternative – in my case, I used Flora Dairy-Free, but you can use whatever is available to you. Okay, they don’t have that rich butteriness that you get with a traditional shortbread, but if you want a non-dairy alternative then these will definitely fill that gap, and they’re oh so easy to make.

Vegan Shortbread

Print Recipe
Serves: 24 Cooking Time: 12 - 15 mins


  • 300g Plain Flour
  • 150g Caster Sugar (plus a little extra for dusting)
  • 200g Dairy-Free Butter
  • 2 tsp Vanilla Extract



Add the dairy-free spread and sugar into a bowl and beat together until pale and fluffy.


Now add in the flour and vanilla extract and mix together into a dough.


Wrap the dough in cling film and pop into the freezer for 1 - 2 hours to chill and firm up to make it easier to roll and shape.


Pre-heat the oven to 160°C/320°F/Gas Mark 3.


Dust a surface with flour and roll out the dough to about 2 - 3cm thickness, and then cut into whatever shapes you desire. I used a round cookie cutter, but you could go for shortbread fingers if you fancied.


Place onto a baking sheet lined with baking paper and bake for 12 - 15 minutes.


Remove from the oven and leave to cool on the tray for 5 - 10 minutes before transferring onto a wire rack.

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