Dairy Free Shortbread

Dairy Free shortbread is always a bit tricky…you can’t just replace the butter with a dairy free alternative as the texture is too solid. We found that adding a bit of ground semolina really works to create a vegan dairy free shortbread that is crumbly and wonderful.  This is a really simple recipe for dairy free shortbread that is great for Christmas. Fancy something a bit richer? Add in dairy free chocolate drops.

We like to decorate with edible glitter to make the cookies a bit more Christmassy but you can keep them plain if you like. We also like to use the dough to make thumb cookies with 1/2 tsp of strawberry jam popped in the dent and cooked.  Just roll into a ball, and use your thumb or index finger to make a dent and fill with strawberry or raspberry jam as you prefer.

If you like Almonds then do try our dairy free Almond Shortbread! Rolled in icing sugar while still warm they are a lovely alternative.  We make them rarely due to my nut allergy, but others like them. Naturally we have two different cookie tins so there’s no risk of cross contamination and I do wear the glorious thin plastic gloves while shaping them.

Free From: Dairy, Soya, Nuts, Eggs

Contains: Gluten

Contains: Gluten

Dairy Free Shortbread

Christmas isn't Christmas without shortbread. Here is our dairy free recipe that produces a really lovely shortbread. Free From: Dairy, Soya, Nuts, Eggs Contains: Gluten Preheat oven to 170ºC or 345ºF

By: Allergymums

• November 4, 2020
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Ingredients

• ¾ cup non-dairy butter - if you're okay with Almonds then Naturli is a great option
• 1/3 cup caster sugar
• 1 3/4 cups plain flour sifted
• ¼ cup fine ground semolina

Directions

Step 1

Beat the dairy free margarine until it goes a lighter colour. Beat in the caster sugar until combined and the mixture looks fluffy.

Step 2

Then stir in the flour and semolina. I need to use my hands to bring it all into a ball.

Step 3

It should be a soft dough, which is very pliable.

Step 4

So we dust the board with a bit of flour and roll out the dough quite thick – about ½ inch. Then cut into stars, bells, trees or just circles. If you go for stars bear in mind that that pointy bits will brown a bit darker than the rest of the biscuit. We make ours quite small – the cutters are no more than 2 inches across. If you make larger biscuits increase the cooking time.

Step 5

Place on an ungreased baking sheet and bake for 15 minutes and cool on a wire rack. You end up with a flaky, wonderful, rich shortbread.