Vegan Shortbread Recipe

Indulge in the buttery, melt-in-your-mouth goodness of this incredibly easy vegan shortbread! Forget worrying about vegan margarine – this recipe delivers the classic shortbread taste and texture you crave, without any compromise. Perfectly crisp edges and a slightly crumbly interior, this recipe is not overly sweet, allowing you to customize it to your liking. A perfect teatime treat or holiday baking delight!

Prep Time 15 mins

Cook Time 35 mins

Calories 69.1 kcal

Protein 2g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Vegan Shortbread

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How to Make Vegan Shortbread

Preheat oven to 300°F (150°C).
Cream together 1 cup vegan margarine and ½ cup granulated sugar until light and fluffy.
Gradually add 2 ½ cups all-purpose flour, ¼ cup at a time, mixing until a soft, smooth dough forms.
Gently press the dough into a 1-2cm thick rectangle on a baking sheet lined with parchment paper.
Use a sharp knife to cut the dough into finger-shaped pieces.
Use a fork to create decorative lines on top of each shortbread finger.
Bake for 25-30 minutes, or until the edges are lightly golden brown. Keep a close eye on them after 20 minutes, as baking times may vary depending on your oven.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.