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!

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!