This vegan shortbread recipe delivers the classic British biscuit with a beautifully crumbly, buttery texture and a rich, melt-in-the-mouth quality—all without a trace of dairy. Using a combination of solid coconut oil and a touch of cornflour (cornstarch) mimics the structure of traditional butter, while a good pinch of salt balances the sweetness perfectly. It’s a simple, foolproof bake that’s perfect for afternoon tea, gifting, or just enjoying with a cuppa.
Ingredients
- 1 cup (225 g) vegan block butter or solid coconut oil (see Tips), softened
- 1/2 cup (100 g) caster sugar (superfine sugar)
- 1 tsp vanilla extract
- 2 cups (250 g) plain flour (all-purpose flour)
- 1/4 cup (30 g) cornflour (cornstarch)
- 1/4 tsp fine sea salt
Instructions
- Preheat your oven to 325°F (160°C). Line a 9-inch (23 cm) square baking tin or a rectangular shortbread mould with parchment paper, leaving some overhang for easy lifting.
- In a large mixing bowl, beat the softened vegan butter or coconut oil with the caster sugar and vanilla extract until light and fluffy—about 2–3 minutes with an electric mixer. It should look pale and creamy.
- In a separate bowl, whisk together the plain flour, cornflour, and salt. Add this dry mixture to the creamed fat and sugar.
- Mix on low speed until the dough just comes together. It will be soft but not sticky. If it feels too dry, add a teaspoon of cold water; if too wet, add a tablespoon of flour. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead it gently just a few times to bring it into a ball. Press it evenly into the prepared tin, smoothing the top with your hands or the back of a spoon.
- Using a fork, prick the dough all over in a neat pattern—this is traditional and prevents air bubbles. If you like, score the dough into 24 fingers (about 1.5 x 3 inches each) with a sharp knife, going about halfway through the dough.
- Chill the unbaked shortbread in the refrigerator for at least 30 minutes (or up to 1 hour). This helps prevent spreading and gives a cleaner crumb.
- Bake for 30–35 minutes, until the edges are just starting to turn a pale golden brown. The centre will still look slightly soft—that’s fine.
- Remove from the oven and immediately re-score the shortbread along your earlier lines while it’s still warm (if you didn’t pre-score, do it now). Let it cool completely in the tin for about 1 hour.
- Once cool, lift out using the parchment overhang and cut into fingers or squares along the scored lines. Store in an airtight container.
Tips
- Choose the right fat: For the best buttery flavour and texture, use a block-style vegan butter (like Naturli or Flora Plant) rather than a spreadable tub, which contains more water and can make the shortbread tough. Solid coconut oil works well too, but it adds a subtle coconut flavour—use refined coconut oil if you want a neutral taste.
- Don’t skip the chill: Chilling the dough before baking is crucial. It solidifies the fat, which slows spreading and gives the shortbread its signature sandy crumb. If you’re short on time, 20 minutes in the freezer works as a quick alternative.
- Handle the dough gently: Overworking the dough develops gluten, which makes shortbread tough and chewy instead of crumbly. Mix just until combined, and press it into the tin rather than kneading it.
- Check early: Ovens vary, so start checking at 25 minutes. The shortbread is done when the edges are golden but the centre is still pale. It will firm up as it cools, so don’t be tempted to overbake.
Serving Suggestions
Serve your vegan shortbread fingers with a cup of English breakfast tea or a frothy oat milk latte. They’re also lovely crumbled over dairy-free vanilla ice cream, or dipped in melted dark chocolate and sprinkled with sea salt for a more indulgent treat. For a festive touch, sandwich two fingers together with a spoonful of raspberry jam and a dollop of coconut whipped cream.
Variations
- Lemon Shortbread: Add the finely grated zest of 1 unwaxed lemon to the sugar and rub it in with your fingers before creaming. This releases the citrus oils for a brighter flavour.
- Chocolate Chip: Fold in 1/2 cup (90 g) of dairy-free dark chocolate chips after the dough comes together. Press them in gently to avoid streaks.
- Spiced: Add 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg to the flour mix for a warming, autumnal shortbread.
- Gluten-Free: Replace the plain flour with a 1:1 gluten-free baking blend (one containing xanthan gum). The cornflour already helps with tenderness, so the texture will still be close to the original.
Storage and Reheating
Store the baked shortbread in an airtight container at room temperature for up to 1 week. They actually improve after a day or two as the flavours meld. You can also freeze the dough (either as a block or pre-scored fingers) for up to 3 months—bake from frozen, adding 5–7 minutes to the baking time. Baked shortbread freezes well too, for up to 3 months, in a sealed container with parchment between layers. To refresh, warm them in a 300°F (150°C) oven for 5 minutes—they’ll crisp up nicely. Avoid microwaving, as it makes them soggy.
Frequently Asked Questions
Can I use olive oil instead of vegan butter? No, not as a straight swap. Liquid oil won’t create the same crumbly texture; it will make the shortbread dense and greasy. Stick to solid fats like vegan block butter or coconut oil.
Why is my shortbread crumbly and falling apart? This is usually a sign of too much flour or not enough fat. Make sure you measure your flour correctly (spoon into the cup, then level) and don’t add extra flour when pressing the dough into the tin. The dough should be soft and slightly shiny.
Do I really need to chill the dough? Yes, it’s not optional. Chilling solidifies the fat, which prevents the shortbread from spreading too much in the oven and helps maintain that thick, tender bite. It also makes the dough easier to handle.
Can I make this in a round tin? Absolutely. Use an 8-inch (20 cm) round fluted tart tin or a cake tin. Press the dough evenly and bake for the same time. You can cut it into wedges after baking.
How do I know when it’s fully baked? The edges should be lightly golden, and the centre should look dry but not browned. It will still feel slightly soft to the touch, but it sets as it cools. If you insert a skewer, it should come out clean.
Can I reduce the sugar? You can cut it down to 1/3 cup (70 g) without ruining the texture, but the shortbread will be less sweet and may brown a little less. Keep in mind that sugar also contributes to the crispness, so don’t go below that.
Related
- Sushi Uni Menu: Make Sea Urchin Nigiri at Home
- Sushi Uni Plainfield IL: A Simple Uni Nigiri Recipe
- Sous Vide Pork Carnitas With Crisp, Golden Edges
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).