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.

Servings: 24 fingers

Author: Domestic Gothess

Prep Time
20 minutes

Cook Time
1 hour

Chilling Time
30 minutes

Course:

Dessert Snack

Cuisine:

British

Keywords:

biscuits

🧂 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

1 Grease a 23cm / 9inch square cake tin and line it with baking parchment.
2 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.
3 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.
4 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.
5 Use a sharp knife to slice the dough into fingers and prick them several times
each with the tines of a fork.
6 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.
7 Bake the shortbread for 45 minutes to 1 hour (mine takes 1 hour). It should be
pale golden and firm to the touch.
8 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.
9 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.