Description

Master the art of plant-based baking with these exquisite shortbread cookies that prioritize a precise ratio of fats to starches for the perfect crumb. These five-ingredient treats offer a delicate, melt-in-the-mouth texture enhanced by the aromatic depth of pure vanilla and a subtle hint of sea salt.

Ingredients

1 cup vegan butter emulsion, softened
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
2 cups all-purpose flour
Granulated sugar (optional, for topping)

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Instructions

In a large bowl, cream together the softened vegan butter, powdered sugar, vanilla extract, and salt until the mixture is light and aerated.
Gradually incorporate the all-purpose flour in half-cup stages, mixing only until the dough just comes together to prevent gluten development.
Mold the dough into a rectangular block approximately 6 inches long, 2.5 inches wide, and 1.25 inches thick on a clean surface.
Wrap the dough brick tightly in parchment or plastic wrap and refrigerate for at least 60 minutes to stabilize the fats.
Preheat your oven to 350F (180C) and slice the chilled dough into 1/4-inch thick pieces using a sharp knife for clean edges.
Arrange the slices on a lined baking sheet, prick each with a fork to allow steam escape, and bake for 10 to 12 minutes until the bottoms are a very pale gold.

Notes

For the most consistent results, ensure your knife is slightly chilled before slicing the dough to prevent the fats from softening against the blade. If you find the dough too crumbly while shaping, continue to apply gentle pressure with your palms; the natural warmth of your hands will help the plant-based fats bind the starch more effectively.

Prep Time: 1 hour 20 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: European