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Vegan shortbread fingers - this easy vegan Scottish shortbread is buttery, crumbly and utterly delicious. It is simple to make too and just uses a few basic ingredients so there is no need to miss out on the classic biscuit even if you are vegan.
Shortbread has to be one of the most classic recipes out there, and one of the most simple too!
Traditionally it contains just three ingredients in a 1-2-3 ratio; one part sugar, two parts butter, three parts flour. While I do make a few minor changes, my recipe pretty much sticks to that classic ratio.
The high butter content of shortbread is what gives it it's 'short', or crumbly, texture. While classic shortbread may not be vegan friendly, it is also very easy to swap out the butter for a vegan alternative, and I think that my recipe tastes just as good as the original.
Shortbread is traditionally shaped into one of three different forms - a large round which is sliced into wedges, named petticoat tails, individual round biscuits, or it is baked as a slab and sliced into fingers, such as with this recipe.
What Do I Need To Make Vegan Shortbread Fingers?:
Plain flour: Just regular plain (all-purpose) flour gives the best texture. I don't recommend swapping it for any other kind of flour.
Cornflour (cornstarch): While basic shortbread recipes contain just three ingredients - flour, butter and sugar, I think that the addition of some cornflour (cornstarch) gives the shortbread a much nicer, melt-in-the-mouth texture.
If you want them to have a more sandy, crumbly texture, you can swap the cornflour for an equal weight of fine semolina or rice flour.
Vegan butter: It is very important that you use a BLOCK butter/margarine, not the spreadable kind in a tub as that won't give you the best texture; you may end up with chewy shortbread.
Because shortbread are such a simple biscuit, most of the flavour comes from the butter so you should also use one that you like the taste of. I swear by Naturli Vegan Block, but Flora Plant block or Stork block will also work.
Sugar: I use caster sugar in the shortbread as it blends with the butter more readily than granulated sugar would. If you like you can use golden caster sugar but I don't recommend swapping for any other type of sugar or sugar substitute.
Traditionally shortbread fingers are sprinkled with granulated sugar when they come out of the oven so you will need some of that too. You could also use demarera sugar for extra crunch.
Vanilla extract: Traditionally shortbread does not contain any flavouring, all of the flavour comes from the butter. However, because you just aren't going to get quite the same flavour from vegan butter as you are from dairy butter I like to add a little bit of vanilla extract to compensate.
The resulting shortbread don't taste very vanilla-ry, but I think that it helps to round out the flavour and make them extra delicious.
Salt: A pinch of salt is optional but recommended.
How To Make Vegan Shortbread Fingers:
(For ingredients and full instructions see the recipe card below)
Whisk together the vegan butter and the caster sugar with an electric mixer until it is light and fluffy, then whisk in the vanilla extract and a good pinch of salt.
Sift together the plain flour and cornflour (cornstarch) then add them to the butter mixture. Stir with a spatula until it forms a dough, it may seem like it is too much flour but it will combine eventually.
Tip the dough into a greased and lined 23 cm / 9 in square cake tin and use your hands to pack it down as firmly and as evenly as possible.
Use a sharp knife to cut the dough into fingers and prick them several times each with the tines of a fork.
Place the tin in the fridge to chill for at least half an hour, until the dough is firm. Meanwhile preheat the oven.
Bake the shortbread for 1 hour. It should be pale golden and firm to the touch.
Remove from the oven and immediately sprinkle with granulated sugar. Leave to cool for 10 minutes then use a very sharp, pointy knife to re-slice the previous cuts.
Carefully lift the shortbread out of the tin and place them on a wire rack to cool completely.
Top Tips:
As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
Because shortbread contains so few ingredients, swapping any of them out will likely have a big impact on the taste and texture of the resulting biscuits. I recommend making the recipe exactly as written, with no changes or substitutes.
Again, use a BLOCK butter/margarine, not the spreadable kind in a tub.
The butter should be very slightly softened but not warm, just soft enough that if you press it with a finger it makes an indentation. You can even use it straight from the fridge if you are using an electric mixer.
Do not overwork the dough as that will develop the gluten in the flour resulting in chewy biscuits. Just mix it until it is fully combined then press it into the tin, don't knead it.
I haven't tested making this recipe as individual biscuits.
This shortbread is baked in a low oven for a long time - 1 hour at 170C/150C fan. This ensures that it fully cooks through without becoming too dark on the outside.
Make sure that you slice the shortbread into fingers when it is still warm. If you leave it to cool first it will be difficult to slice and likely to crumble.
How To Store Vegan Shortbread Fingers:
These vegan shortbread fingers will keep for at least two weeks, probably longer, if stored in an airtight container at room temperature.
More Vegan Biscuit Recipes:
Vegan chocolate pistachio biscotti
Vegan gingerbread cookies
Vegan maple biscuits
Vegan biscotti with almonds and cranberries
Vegan Easter biscuits
Vegan cinnamon swirl biscuits
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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5 from 7 votes
Vegan Shortbread Fingers
Vegan shortbread fingers – this easy vegan Scottish shortbread is buttery, crumbly and utterly delicious. It is simple to make too and just uses a few basic ingredients so there is no need to miss out on the classic biscuit even if you are vegan.
Course Dessert, Snack
Cuisine British
Keyword biscuits
Prep Time 20 minutes minutes
Cook Time 1 hour hour
Chilling Time 30 minutes minutes
Servings 24 fingers
Author Domestic Gothess
Ingredients
- 235 g (1 cup) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block)* slightly softened
- 115 g (½ cup) caster (superfine) 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
Instructions
Grease a 23cm / 9inch square cake tin and line it with baking parchment.
Whisk together the vegan butter and the caster sugar with an electric mixer until it is light and fluffy, then whisk in the vanilla extract and a good pinch of salt.
Sift together the plain flour and cornflour (cornstarch) then add them to the butter mixture. Stir with a spatula until it forms a dough, it may seem like it is too much flour but it will combine eventually. Don't knead the dough, just mix it until no dry patches remain.
Tip the dough into the prepared tin and use your hands to pack it down as firmly and as evenly as possible. You can flour your hands if it is sticking.
Use a sharp knife to slice the dough into fingers and prick them several times each with the tines of a fork.
Place the tin in the fridge to chill for at least half an hour, until the dough is firm. Meanwhile preheat the oven to 170°C/150°C fan/325°F/gas mark 3.
Bake the shortbread for 45 minutes to 1 hour (mine takes 1 hour). It should be pale golden and firm to the touch.
Remove from the oven and immediately sprinkle with granulated sugar. Leave the shortbread to cool in the tin for 10 minutes then use a very sharp, pointy knife to re-slice the previous cuts.
Carefully lift the shortbread fingers out of the tin and place them on a wire rack to cool completely. Once they are completely cool, store the shortbread in an airtight container.
Notes
- As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- *The butter should be very slightly softened but not warm, just soft enough that if you press it with a finger it makes an indentation. You can even use it straight from the fridge if you are using an electric mixer.
- Because shortbread contains so few ingredients, swapping any of them out will likely have a big impact on the taste and texture of the resulting biscuits. I recommend making the recipe exactly as written, with no changes or substitutes.
- Make sure that you slice the shortbread into fingers when it is still warm. If you leave it to cool first it will be difficult to slice and likely to crumble.
