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A stack of five vegan shortbread biscuits being picked up by a hand.
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Vegan Shortbread Cookies with Chocolate

Crunchy, chocolatey and irresistible. Best of all? They're beginner-level easy!
Course Dessert
Cuisine Vegan
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24
Calories 138kcal

Equipment

  • Measuring cups or scales
  • Baking tray and baking paper

Ingredients

  • 195 g dairy-free butter I used Vitalite
  • 65 g caster sugar
  • ½ tsp vanilla essence
  • 200 g plain white flour do not use strong flour
  • 85 g cornstarch
  • A pinch of salt
  • 100 g dark chocolate I used 70% cocoa dark chocolate
  • caster sugar to sprinkle on top

Instructions

  • Use a fork to cream dairy-free butter, sugar and vanilla essence.
  • Add flour, cornstarch and salt.
  • Mix with a mixer (or simply using your hands) until crumbly consistency. Crucial to this recipe – do not overwork/overmix your batter.
  • Chop up chocolate and add to mixture.
  • Cover dough in cling film and set aside in fridge for 30 minutes. This will relax the gluten, preventing it from becoming chewy and tough.
  • Pre-heat your oven to 160°C/320°F (fan oven. Set to 180°C/356°F if you don't have a fan oven setting)
  • Roll out your dough until 1 cm thick and cut out your shortbread / cookie shapes with a cookie cutter.
  • Place biscuits on parchment paper, sprinkle with caster sugar and bake for 30 minutes.

Notes

  • Using the hand mixer is completely optional. You can do the job just as well by mixing the dough with your hands.
  • Don't have cling film? Simply place the dough into a bowl and cover the bowl with a moist towel instead.
  • Don't be tempted to roll out your dough too thin. This will make it more difficult to handle.
  • Don't have a cookie-cutter? Use a sharp knife to cut these into rectangle shapes instead. Alternatively, you could use the top of a small glass to cut out the round shapes.
  • 30 minutes baking time might initially sound a little bit long for tiny biscuits, but this is needed because of the extra moisture present in dairy-free butter.

Nutrition

Calories: 138kcal | Carbohydrates: 13g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 59mg | Potassium: 39mg | Fiber: 1g | Sugar: 4g | Calcium: 4mg | Iron: 1mg