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Easy Vegan Shortbread

Easy Vegan Shortbread Fingers – The Classic Biscuit Made Plant-Based!

Welcome back to Our Little Vegan Kitchen and Garden! Today, we’re diving into the crumbly, buttery goodness of shortbread! Yes, you heard me right—shortbread, vegan-style! These Vegan Shortbread Fingers are ridiculously easy to make, utterly delicious, and perfect for everything from your afternoon cuppa to impressing guests at tea parties. Let’s face it, they’re just a biscuit-shaped hug.

Why Vegan Shortbread?

Shortbread is one of those simple yet perfect recipes that we just couldn’t let go of when we went vegan. Traditionally made with just three ingredients—sugar, butter, and flour in a 1-2-3 ratio; one part sugar, two parts butter, three parts flour. it’s a biscuit that has stood the test of time. By swapping in a quality vegan butter block, we can enjoy this classic treat guilt-free while staying true to our plant-based roots.

Ingredients You’ll Need

235 g (1 cup) vegan block butter (NOT the spreadable kind. I use Flour Butter Block)* slightly softened
115 g (½ cup) caster sugar
1 tsp vanilla extract
a big pinch salt
250 g (2 cups) plain (all-purpose) flour
100 g (¾ cup + 1 Tbsp) cornflour (cornstarch)
granulated sugar for sprinkling

Grab your apron, because we’re keeping it super simple:

Plain Flour: The backbone of shortbread. Just regular ol’ plain flour, no fancy swaps needed!
Cornflour (Cornstarch): This is our secret weapon for that melt-in-your-mouth texture. Want it a bit crumbly? Try semolina or rice flour instead!
Vegan Butter Block: Not the spreadable stuff, folks. We need the real deal—look for brands like Naturli Vegan Block, Flora Plant Block, or Stork Block.
Caster Sugar: Fine and delicate, caster sugar gives the best texture. Granulated sugar for sprinkling is optional but highly recommended. - 100g
Vanilla Extract: A tiny splash rounds out the flavour beautifully.
Salt: A pinch, because sweet needs its salty BFF for balance.

Let’s Make Some Magic! ✨

Step 1: Make the Dough

Whisk the vegan butter and caster sugar together until light and fluffy. Use an electric mixer if you have one—let it do the hard work!
Add the vanilla extract and a pinch of salt, mixing to combine.
Sift the plain flour and cornflour together, then mix into the butter mixture. It’ll look like too much flour, but trust me, it will come together. Keep mixing until you’ve got a dough.

Step 2: Shape and Chill

Press the dough firmly into a greased and lined 23 cm (9-inch) square tin. Use your hands or a spatula to get it nice and even.
Slice the dough into fingers and prick each one a few times with a fork—so classic!
Pop the tin in the fridge for at least 30 minutes. Chilling is key to keeping that perfect shortbread texture.

Step 3: Bake to Perfection

Preheat your oven to 170°C (150°C fan)/340°F.
Bake the shortbread for 1 hour. Yes, a whole hour at a low temp! This ensures a pale, golden biscuit with an even bake.
Sprinkle with granulated sugar straight out of the oven for a little sparkle and crunch.
Let it cool for 10 minutes, then re-slice along your original cuts while it’s still warm—this prevents crumbling.

Tips for Shortbread Success:

Use Metric: Measuring cups are fine, but digital scales give way better results.
Chill Out: Don’t skip chilling the dough. It’s the difference between shortbread and a biscuit puddle.
Don’t Overwork: Be gentle with your dough to avoid chewy results.

Storing Your Shortbread

These beauties will stay fresh for at least two weeks in an airtight container at room temperature. That is, if they last that long! 😏

Why You’ll Love This Recipe

These Vegan Shortbread Fingers taste just like the ones your gran used to make, but they’re completely plant-based. They’re buttery, and crumbly, and pair perfectly with your favourite hot drink. Plus, they’re easy enough for beginners but impressive enough to make you feel like a baking genius.

Let me know in the comments if you give them a try, and don’t forget to share your bakes with me on Instagram @OurLittleVeganKitchenAndGarden! 🌱

Happy baking,
Amber-Jane