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Vegan Shortbread

shortbread on a plate with a tartan tea towel

Here is our recipe for delicious and buttery shortbread biscuits that are so easy to make. These sweet treats are a firm favourite here at Essential and accompany a cup of tea or coffee perfectly! 



Sieve the flour and sugar into a mixing bowl, then add butter preferably cubed for ease. Mix the ingredients together with your hands using a feathering technique. Then when it becomes a breadcrumb consistency squeeze into a dough ball. Knead on a lightly floured worktop, then roll out to 1/2 cm thick. Cut into whatever shape you wish using a knife or cutter. Sprinkle remaining 50g of sugar over the shortbread.

Cover a baking tray with greaseproof paper and lay the raw biscuits on top. Chill in the fridge for 10-15 minutes. Take out when chilled and bake for 20-25 minutes depending how golden you wish them to be. 


Recipe: Kate Williams
Photography: Lee Nottle