vegan shortbread biscuits

Vegan Chocolate Chip Shortbread Biscuits

Vegan shortbread is actually really easy to make. So easy, in fact, that once you see how much the payoff outweighs the work you’ll be making it all the time. You can buy vegan shortbread these days, which is fine for when you’re feeling lazy or want an immediate sweet snack, but the full flavour isn’t there. The one’s I’ve tried so far, I’ve found to be a bit bland. As you can whip up a batch of these in no time, there’s no good reason not to. You just cream the butter and sugar, knead the ingredients together, cut out your shapes, let it chill and bake. Easy!


If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!


There are now a good variety of vegan butters available at just about every supermarket. Using butter in this recipe and not margarine is what makes the flavour. At home, we tend to by the flora vegan block butter, which is what was used in this recipe. I would strongly urge you to do the same and use your favourite vegan butter to get the best experience from your shortbread. It needs to be at room temperature so that you can cream it with the sugar, so it is best to take the butter out of the fridge a couple of hours before hand. You can warm it in the microwave, but you will have to watch it very closely as microwaved butter tends to melt in the middle before it is soft on the edges,

The chocolate chips are a great addition to this recipe and give the shortbread a whole new dimension of flavour. I used a standard 100g dark chocolate block and chopped it up with a sharp knife. If you would like a more traditional shortbread, then feel free to leave the chocolate out and keep it plain.

vegan shortbread biscuits

Prep Time 10 mins
Cook Time 25 mins
Chilling Time 20 mins
Servings 18 Biscuits

Ingredients
  

  • 150 g golden caster sugar
  • 200 g vegan butter at room temperature
  • 1 tsp vanilla extract
  • 300 g plain flour
  • 100 g dark chocolate chopped small (make sure it’s vegan)

Instructions
 

  • First put the sugar and butter in a bowl together and cream, using an electric whisk, until the mixture is pale, light and fluffy.
  • Now add the vanilla and flour and stir in until completely mixed. Bring together with your hands and knead for a moment, then add the chocolate and knead it in, until it is fully incorporated.
  • Bring your dough ball out onto a lightly floured surface (you can also do this on greaseproof paper if you prefer) and roll out to just under 1cm thick. Now use a cookie cutter of about 7cm in diameter and cut out as many rounds as you can from the rolled out dough. Place each round on a baking sheet lined with greaseproof paper (you don’t need to leave much space between them as they won’t expand much). Knead and re-roll the dough as many times as you need to use it all up.
  • Place the tray full of biscuits in the fridge and chill for about 20 minutes.
  • Preheat the oven to Gas 5/190C/375F.
  • Once the biscuits have chilled, place them in the middle of the oven and cook them for 20-25 minutes, until they are risen and slightly browned.
  • Leave them to cool for about 5 minutes, then transfer them to a cooling rack. They will crispen up as they cool, so allow then to cool thoroughly before serving.

vegan shortbread biscuits

JOIN MY PATREON MEMBERSHIP SITE
RICHARD CHURCH’S VEGAN COOK SCHOOL
AND GET UNLIMITED ACCESS TO ONLINE VEGAN COOKING LESSONS


Sweet Potato, Lentil and Bean Chilli

This is a great chilli recipe for those who don’t like eating fake meat, or who want to get more beans and lentils into their diet. It is modelled very much on the chilli recipe from my book Going Vegan, but with a few variations. For example, there is no coffee in this one but…

Mini Vegan Chicken and Courgette Pies

This is a very straightforward pie recipe that you can use either as a main meal or as part of your buffet on any occasion you might be having. Mini shortcrust pastry pies filled with vegan chicken pieces, courgettes and a creamy vegan cheese sauce. These are great so serve either hot, chilled or at…

Savoy Cabbage, Apple and Walnut Slaw

A slaw in winter isn’t perhaps the first thing one might think of, and one might even eschew the idea in favour of warmer delights, but with the right ingredients a slaw can be a great winter accompaniment to a variety of dishes. Savoy cabbage is under-used in its raw form (often in its cooked…

Caramelised Red Onion and Cranberry Tarts

Fresh cranberries only appear in the supermarkets for a short time leading up to Christmas and just beyond, so it is a good idea to take advantage of their small window of availability using their unique flavour in a variety of sweet and savoury dishes. As with most edible berries, cranberries work best with sugar…

Cranberry Sauce

Of course, you can buy cranberry sauce. You can buy it all year round and I do get a jar or two throughout the year. But you can make cranberry sauce unlike anything you can get on the supermarket shelf. So, when cranberries come into season, it’s one of the first things I do with…

Please follow and like us:
error20
fb-share-icon20
Tweet 20
fb-share-icon20

Leave a Reply