Vegan Scottish Shortbread

This delightfully crumbly, buttery-tasting cookie is even more delicious with a bit of fresh lemon curd and a hot cup of tea.

Makes: 16 cookiesHands-on: 15 minutesTotal: 1 hour 25 minutesDifficulty: Medium

Makes: 16 cookies

Ingredients

  • ½ cup sugar
  • 1 cup cold vegan margarine
  • 1¾ cups all-purpose flour

Directions

  • Preheat oven to 350°F.
  • Combine sugar, cold margarine, and flour with a large fork or pastry cutter. Dough will have a crumbly texture like sand. Refrigerate for 10 minutes.
  • Press chilled dough evenly into an ungreased 8" × 8" baking pan. Cut through dough down the center, than cut the other length 7 times to form 1" x 4" inch cookies. Dock the top of each cookie with a chopstick. Bake for 40–45 minutes until the edges are lightly browned. Cool in the pan.
  • When cookies are cooled, cut along the precut lines.

Recipe Information

Makes: 16 cookies

Ingredients

  • ½ cup sugar
  • 1 cup cold vegan margarine
  • 1¾ cups all-purpose flour

Directions

  • Preheat oven to 350°F.
  • Combine sugar, cold margarine, and flour with a large fork or pastry cutter. Dough will have a crumbly texture like sand. Refrigerate for 10 minutes.
  • Press chilled dough evenly into an ungreased 8" × 8" baking pan. Cut through dough down the center, than cut the other length 7 times to form 1" x 4" inch cookies. Dock the top of each cookie with a chopstick. Bake for 40–45 minutes until the edges are lightly browned. Cool in the pan.
  • When cookies are cooled, cut along the precut lines.

Nutrition Information

Nutrition Information
Amount per serving
Calories180
Total Fat9g
Saturated Fat3g
Cholesterol0mg
Sodium105mg
Total Carbohydrate17g
Dietary Fiber0g
Sugars6g
Protein1g