by Kip 14 Comments
I have a lot of sickly sweet memories from childhood, ones which, when recalled in my mind, are glamour shot affected images complete with a cheesy vignette frame. Baking Christmas cookies with my mother can't be excluded from these precious recollections of my childhood, despite the fact that the older I got the fainter the sugary vignette effect became. That is, my cookies began to resemble male anatomy as opposed to cheerful holiday snowmen and stars.
But one thing remained the same: the terra cotta cookie presses which had a pre-design in mind. No willies would come out of these all too cute shapes, which ranged from kittens and owls to snowflakes and holly. When I was visiting my parents earlier this month I went shopping in the basem*nt and rediscovered these lovelies and, with my mother's permission, relocated them to England.
Recipe Notes
If you don't have any cookie stamps, never fear! You can roll and cut these into rounds or squares if you prefer, or even use a proper shortcake mould.
You can get creative with flavours too. For instance if you'd like to add a seasonal touch, throw in some cinnamon and mixed spice with the dry mix and substitute brown sugar.
Please note I have adjusted the recipe slightly to specify Pure brand non dairy spread as I have had a few complaints from people that this recipe doesn't work with other butter alternatives. I hate to be brand specific, but as it's an ongoing issue I needed to change it.
Vegan Scottish Shortbread
Makes 10-12 cookies
- Ingredients
- 50g (¼ C)
vegan butter alternativePure brand spread - 2 tablespoon sugar
- 90g (⅓ C) all-purpose flour
- 50g (¼ C)
- Directions/Method
- Pulse sugar and flour in a food processor for one minute before adding cold margarine/butter. Pulse until mixed completely (another minute or so).
- Roll into approx 10 heaped teaspoon balls and with a lightly oiled cookie press, press each to about ⅛th-¼th inch thickness. If you don't have cool cookie presses, just use a slightly oiled bottom of a glass.
- Bake on a lightly greased cookie sheet at 175 C for about 10 minutes (perhaps a little shorter if the cookies are on the thin side), or until cookies just begin to brown (they look prettier with no colour, but I like the taste of them slightly browned around the edges)!
- Cool on a wire rack or just eat them straight out of the oven. Whatever.
Reader Interactions
I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.
Comments
Keysaysmeow
Thank you! Simple and awesome recipe. The cookies seem a tad formless but they're fine! Very sweet and very good, I added a little vanilla extract and some pink color for Valentines day! I am so grateful, all my non vegan friends love it!
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Kip
Good idea to use the dye and extract! I bet you could use all sorts of flavour/colour combos...
Reply
Belen
I just made them but must have done something really wrong because they're so oily they look like they're fried. I won't give up though!
Reply
Kip
Hmm what brand of faux butter did you use? I'm wondering if the fat contents vary by brand and if that could be an issue?
Reply
Belen
Earth Balance original. I doubled up the recipe because I wanted more cookies, you think that's it?
Reply
Kip
That shouldn't be an issue. If I could get hold of Earth Balance I would try it! My parents are in the states so I might see if my mum will test it out for me. Sorry they didn't turn out! I hope we can figure out why...
Reply
Belen
Trying again doubled up. They're in the oven right now. Will let you know how they come out!
Laura
Exact same issue as the oily comment. They fall apart and turn brown after only minutes in the oven. There is no way this recipe is successful.
Reply
Kip
Hi Laura,
Thanks for letting me know? Can you tell me what butter alternative you used? I think I am going to need to change the recipe to specifically say Pure brand.
Reply
Beth Patrick
HI, could you tell me which variety of Pure you are using? My local supermarket sells "Pure Sunflower" and also "Pure Soya" spreads!
Many thanks xReply
Kip
It's a matter of personal preference 🙂
Reply
I reserve the right to improve malicious and trollish comments.
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