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Dairy Free Shortbread

Dairy Free Shortbread
Jump to Recipe - Print Recipe

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.

Dairy Free Shortbread Allergy Mums

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.

Dairy Free Shortbread Allergy Mums

Free From: Dairy, Soya, Nuts, Eggs

Contains: Gluten

Dairy-Free Shortbread

Christmas isn't Christmas without shortbread. Here is our dairy-free recipe that produces a really lovely shortbread. 
Print Recipe
Cook Time 15 minutes mins
Course Vegan Baking

Ingredients
  

  • 3/4 Cup Non-Dairy Butter
  • 1/3 Cup Caster Sugar
  • 1 3/4 Cups Plain Flour (sifted)
  • 1/4 Cup Fine Ground Semolina

Instructions
 

  • Preheat oven to 170ºC or 345ºF.
  • Beat the dairy-free margarine until it goes a lighter colour. Beat in the caster sugar until combined and the mixture looks fluffy.
  • Then stir in the flour and semolina. I need to use my hands to bring it all into a ball.
  • It should be a soft dough, which is very pliable.
  • 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.
  • 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.
Keyword dairyfreebaking, eggfreebaking, vegancookies

 

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4 comments

  • Stacey Williams
    November 2, 2020

    This is not a dairy free short bread when semolina is actually milk.

    Reply
    • Allergymums
      November 2, 2020

      Hi – I’ll edit the recipe to say Ground Semolina – Ground Semolina is wheat rather than the pudding which is usually made with milk. Sorry for the confusion.

      Reply
  • 50 beowulf ammo
    January 24, 2023

    Awesome website you have here but I was curious about if you knew of any discussion boards that cover the same topics discussed here?
    I’d really like to be a part of online community where
    I can get advice from other experienced people that share the same
    interest. If you have any suggestions, please let me know.

    Many thanks!

    Reply
    • Allergymums
      January 24, 2023

      Hi – There’s a group on Twitter with a weekly chat on Thursday evenings. Lots of good people there. Here’s the link https://twitter.com/Allergyhour

      Reply

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