The world has Scotland to thank for shortbread, the buttery, rich, and versatile cookie. The first known recipe for the sweet treat was published in 1736, in a Scottish cookbook by a woman known as Mrs. McLintock, but it was likely enjoyed across the country for a long time before that.
Similar recipes to shortbread were also developed across countries like Spain, Syria, Lebanon, Morroco, and Mexico. They have the same texture, mainly because they’re made with the same ratio of ingredients: one part sugar, two parts fat, and three parts flour. In most recipes, dairy butter provides the fat element, but it is possible to make delicious shortbread with alternatives like vegan butter and oil. Find out more below.
What is a substitute for butter in shortbread?
The key to great shortbread is its rich, buttery taste and crumbly consistency, so fat is an essential ingredient that must not be skipped over. But there are many ways to add fat without reaching for traditional butter. Vegan butter, for example, is a great alternative (opt for the block version over margarine). Coconut oil can also work in shortbread recipes, as does olive oil, avocado oil, or even nut butter (just use slightly less nut butter, as it’s denser than normal butter).
How to make vegan shortbread: 7 recipes
With a little guidance, it’s easy to make delicious dairy-free shortbread. Whether it’s a dinner party, a birthday gathering, or you’re just in the mood for a sweet treat, follow these recipes for addictive crumbly, buttery cookies without the dairy.
Domestic Gothess
1 Vegan Shortbread Fingers
Sure, shortbread tastes delicious when it’s combined with other ingredients like chocolate and nuts, but it can also hold its own without any extras. This recipe from Domestic Gothess proves that simple plain fingers are one of the best ways to enjoy this traditional Scottish treat.
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Lizzie Mayson
2 Vegan Cookie Butter Caramel Millionaire Shortbread Bars
Arguably, it doesn’t get tastier than Millionaire shortbread. Who doesn’t love the sweet, rich, and indulgent combination of shortbread, cookie butter caramel sauce, and dark chocolate? The recipe from the Speedy BOSH! cookbook is guaranteed to be a hit.
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Hannah Kaminsky
3 Vegan Chocolate-Dipped Almond Cranberry Shortbread Cookies
You can trust these cookies are out-of-this-world delicious, because they were a VegNews Holiday Cookie Contest winner. They combine tasty shortbread with rich chocolate and nutty slivered almonds with irresistible results. Just make sure you bake plenty, as they’re sure to be in high demand.
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Madeleine Olivia
4 Vegan Lemon Shortbread
A hint of lemon compliments the buttery flavor of shortbread beautifully. Perfect for the spring or summer (or anytime, really), these lemon shortbread cookies are the perfect balance of zesty, sweet, and crumbly. “These tasty vegan lemon shortbread biscuits are absolutely divine,” says recipe developer Madeleine Olivia. “Super easy and deliciously buttery, you won’t know they’re vegan.”
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5 Vegan Shortbread Raspberry Jam Sandwich Cookies With Vanilla Icing
Shortbread cookies are the perfect base for raspberry jam in this delectable cookie recipe from Hot for Food founder Lauren Toyota. Again, you know they’re super tasty, as they also were crowned one of the winners in our 2022 VegNews Holiday Cookie Contest. Bake them as a gift or keep them all for yourself, we’re not judging.
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6 Vegan Peppermint Nutella Shortbread Cookies
Another Holiday Cookie Contest winner, these shortbread cookies offer the perfect mix of peppermint, hazelnut, and chocolate flavors. Perfect with a cup of tea or a steaming mug of hot cocoa, these cookies pack a punch of chocolaty, shortbread goodness in a few bites.
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Love and Lemons
7 Vegan Almond Shortbread Cookies
Almond extract brings a tasty element to these super tasty shortbread cookies from Love & Lemons. They’re easy to make and are the perfect homemade treat to offer your loved ones for any special, or “just because,” occasion. “I’m kind of in love with these cookies because of the minimal amount of ingredients,” says recipe developer Jeanine Donofrio. “And as far as baking goes, they’re pretty foolproof.”
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This post was originally published on VegNews.com.