This vegan shortbread recipe comes from Richard Makin, aka School Night Vegan. He says “It’s important to use baking block (which is naturally vegan) for this recipe. You’ll usually find it with the chilled pre-rolled pastry in larger supermarkets (most do their own brand), where it’s often labelled ‘baking block for biscuits and pastries’. It is plant-based and has a low-solid content, which means it won’t brown too quickly, which causes a speckled, unevenly browned shortbread. Avoid using good-quality vegan butters for this recipe as they won’t give you as good a result.”
Once you’ve baked these biscuits, try Richard’s vegan chocolate cake here.
- plain white flour 250g
- icing sugar 75g
- fine sea salt a pinch
- baking block 175g, chilled (see cooks notes above)
- caster sugar for sprinkling (optional)