the latest recipe

Vegan Shortbread Cookie


With the cooler temperatures (finally arrived at last), all I seem to want to do is bake. I want to spend time in the kitchen next to a warm stove and create delicious, unapologetically unhealthy treats, like these delightful little autumn inspired shortbread cookies, which are crispy and sweet and just plain delicious.

makes about 30 cookies



2 cups plain flour

1/2 cup vanilla sugar

1/4 teaspoon sea salt

225g vegan butter (I used Flora but you could use anything you have)

what to do

Preheat the oven to 160°C (140°C fan forced).

Add all the ingredients to a food processor and process unit a dough forms. About 30 seconds.

Shape the dough into a ball and then flatten between two sheets of baking paper using a rolling pin. Chill for 30 minutes.

Dust the top of the dough with flour and roll out the dough a bit more, so it’s about a centimetre thick. Then cut out cookies with desired cookie cutter and place on a baking tray lined with baking paper.

Chill in the fridge for another 30 minutes. You don’t necessarily have to do this, but I find it makes a better, crispier cookie.

Bake in the oven for 35 minutes, then remove and allow them to cool for around 30 minutes. Store in an airtight container. They will keep well for a week, if they last that long.