Spread jam on top, or make vegan shortbread cookie sandwiches by sticking two cookies together.Drizzle them with a glaze and drop some slivered or sliced almonds on top.While classic shortbread cookies are usually round-shaped or little finger cookies without any toppings, but you can still get creative with them.

Chill them on a cooling rack before serving!.Baking time may depend on your oven, so check them around 8-10 minutes. Bake your shortbread cookies on parchment paper for 10-12 minutes.Choose your favorite cookie cutter and cut out the shapes you want.Take your rolling mat and lightly flour it.The dough should not stick to your fingers. If the ball is dry and crumbles after 2-3 minutes, add 1-3 teaspoons of water, one teaspoon at a time. Knead it with your hands for two minutes until you can form a large ball. Take a large bowl and add the dough from the food processor.Add all dry and wet ingredients (white rice flour, buckwheat flour, starch, sugar, vanilla extract, salt, and vegan butter) to a food processor and mix until it reaches a crumble texture.I do it for almost all of my gluten-free cookie recipes. I usually grab my food processor to mix the butter with the dry ingredients. 🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post. Vegan butter → Like Earth Balance butter sticks.We haven’t tested this recipe with a liquid sweetener like maple syrup. Cane sugar → You can use other dry sugars like coconut sugar, brown sugar, or white sugar.

Cornstarch → You can substitute it with tapioca or other starches.

Buckwheat flour → I haven’t tested this recipe with all-purpose flour.

We choose these ingredients to get perfect, light, and crunchy vegan shortbread cookies. We like working with gluten-free flour, as all-purpose flour doesn’t have to be a go-to flour for everything. But you also can keep a few ingredients the same. IngredientsĪre shortbread cookies vegan? No, not by default. See the recipe card for a full list of ingredients and measurements.By subscribing, I consent to receiving emails. For our purposes today, we're sticking with a traditional shortbread recipe, no additions. I don't find it necessary, but that's up to you.įlavorings: Shortbread can be flavored with extracts like vanilla, almond, Fiori di Sicilia (vanilla-orange), or have mix-ins like lemon zest or lavender buds. This gives the shortbread cookies a softer texture. Use either kind of butter you'd like, but add salt if needed.Ĭornstarch: Some recipes use cornstarch (aka corn flour) or rice flour for some of the all-purpose flour. Nowadays, most bakers use unsalted butter so we can control the amount of salt in the dish. Salt was used to keep butter fresher longer without the need for refrigeration. Why does the recipe assume salted butter is being used? Remember that the original recipe was first written in the early 18th century, and presumably made even before that. If you're using unsalted butter you have to.say it with me now.add salt (specifically ½ to ¾ teaspoon of salt, depending on how salty you prefer the shortbread). There's an assumption that you'll be using salted butter. Salt: I keep saying there are only three ingredients in a Scottish shortbread recipe, and that's true, up to a point.

No wonder my shortbread is buttery goodness!īutter: Because butter features prominently in the recipe, used the best butter available - the richer the butter, the better the flavor of the shortbread will be. So I have slightly more sugar (2 tablespoons), and about ¼ cup more butter. My recipe is 18 : 16 : 7, but the ratio would have it as 18 : 12 : 6. Interesting, considering that you'd think only having three ingredients wouldn't leave much wriggle room.ĭoes my recipe follow the 3 : 2 : 1 flour-butter-sugar shortbread ratio? The answer is…almost. There are many different versions of the flour : fat : sugar ratios in shortbread recipes, and how soft, sweet, or buttery the results are varies considerably. In that post there’s made mention of two interesting trivia tidbits: (a) the 3 : 2 : 1 recipe ratio of 3 parts flour, 2 parts butter, and 1 part sugar (by weight), and (b) something about altering the structure using other ingredients. I've written a separate post about why is shortbread called shortbread and a bit of its history. There are only three main ingredients to make these Scottish butter cookies: flour, butter, and sugar.

Rice flour shortbread cookie recipe