Vegan Shortbread

Celebrate burns night with these delicious vegan shortbread! Perfect paired with a glass of whisky! Shortbread is a traditional Scottish biscuit. Unlike most biscuits, shortbread doesn't contain any leavening, such as baking powder or baking soda. A recipe from Ink Sugar Spice

Serves: Makes 20 biscuits Preparation time: 10 minutes Cooking time: 12 minutes



  • 40g ground almonds
  • 250g plain flour
  • 75g caster sugar
  • 35g cornflour
  • 120ml Filippo Berio Mild & Light Olive Oil (don't substitute anything with a strong flavour)
  • Salt: a pinch
  • 1/2 teaspoon of vanilla powder or the seeds from 1/2 vanilla pod
  • Extra flour and caster sugar for dusting


  1. Warm your oven to 180C and prepare a baking tray with baking paper.
  2. Weigh out all the ingredients in a large bowl and mix, bringing the dough together.
  3. Flour your work surface and your rolling pin.
  4. Roll out the dough to about 7-8mm and cut out roundels. The dough is quite soft, so lift the biscuits with the palette knife to stop them becoming misshapen.
  5. Place on the prepared baking tray, about 1-2 cm apart.
  6. Keep re-rolling the dough and cutting out biscuits until all the dough is used.
  7. Using your mould, press each biscuit lightly to get an impression. Dust the biscuits with a little of the extra caster sugar.
  8. Bake for twelve minutes. The biscuits will still look fairly pale and will be slightly soft.
  9. Leave to cool in the tray. Cooling can be sped up by transferring to a wire rack after 15 minutes in the tray.