Vegan Scottish Shortbread Recipe
Traditional Scottish Shortbread is made with Flour, Butter, and Sugar, in a 3:2:1 Ratio (for example: 3/4 Cup Flour, 1/2 Cup Butter, 1/4 Cup Sugar). I have tried substituting the butter for vegan butter in a 1:1 ratio, but they did not turn out as I had hoped. I had to play around with the ratios and ingredients a little bit, straying away from the “traditional” 3:2:1 method of making shortbread cookies. In my sugar cookies, I use all vegetable shortening, but for shortbread cookies – in my opinion, anyways – the buttery flavour is just as important as the texture. After my failed attempt using vegan butter, I tried again, using half vegan butter, and half vegetable shortening; this was successful. I had light golden, crumbly shortbread cookies with a nice buttery flavour – perfect to enjoy with a cup of tea!
The Home Baked Vegan’s recipe for Vegan Scottish Shortbread Cookies is:
Here is the recipe for The Home Baked Vegan’s Scottish Shortbread Cookies:
1/2 Cup Sugar
1/2 Cup Vegetable Shortening
1/2 Cup Vegan Butter
2 Cups All Purpose Flour
Preheat the oven to 350’F
Using a stand mixer, cream together the sugar, shortening, and vegan butter.
Add the flour, and mix until a smooth uniform dough is formed.
Press the dough into an 8″ square pan, then use a fork to pierce the dough, making rows of holes.
Bake for 30 – 35 minutes, or until the edges start to turn light golden brown.
Remove from the oven and while the dough is still warm, use a knife to cut the cookies into rectangles.
Let cool, and enjoy!
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