Dairy free shortbread is an absolute Christmas favourite, Christmas without shortbread just wouldn’t be the same. It’s been quite a tricky job getting the recipe right for dairy free shortbread – getting that crumbly buttery consistency isn’t a case of just whacking in some dairy free margarine. Most dairy free butters don’t have the same sort of flavour as butter. No point in denying it, Vitalite or Pure are great, but the consistency is one of margarine, not butter. We have found a product from Naturli that is amazing in terms of texture and flavour.
It’s got Almond which is obviously fine for almond shortbread, not safe to use in other baking for those with a nut allergy. However, for making dairy free almond shortbread it’s fabulous. If you can’t get it, don’t worry. We’ve done our shortbread with other spreads and the inclusion of semolina still creates a lovely shortbread.
We did two different shapes for these shortbread. The rather traditional almond crescent, and then a snowball shape which is a bit more fun for the kids. All rolled in sifted icing sugar while still warm. Delicious!
If you fancy a nut free, dairy free shortbread check out our recipe here:
Free From: Dairy, Eggs
Contains: Nuts, Gluten
Dairy-Free Almond Shortbread
- 1 Cup Dairy-Free Butter (Naturli is best)
- 6 tbsp Sifted Icing Sugar
- 1 tsp Vanilla
- 1 Cup Ground Almonds
- 1/4 tsp Almond Essence
- 1 3/4 Cups Sifted Plain Flour
- 1/4 Cup Ground Semolina
- 1 tsp Ice Water (if needed)
- 3/4 Cup Sifted Icing Sugar (to roll the cookies in)
- Preheat the oven to 180°C 350°F.
- Cream the non-dairy butter and icing sugar together.
- Add in the vanilla and almond essence and mix.
- Stir in the flour and ground almonds until you have a stiff dough. Add the ice water if needed.
- Shape the dough into crescents or balls and bake for 13-15 minutes on an ungreased baking sheet. Roll in sifted icing sugar while still warm and cool on a wire rack. You get messy hands doing the shaping and rolling but that's all part of Christmas!