The holiday baking continues in The Cake Mama household with one of my all time favourite cookies to prepare: Scottish Shortbread! If you know me at all, you’ll know that I favour cookies that actually doesn’t have any icing on it- shocker! I know! While I love the prettiness of a perfectly decorated sugar cookie, I prefer something a little less sweet to enjoy with a good cup of coffee.
This recipe is adapted from the Taste of Home Scottish Shortbread recipe which in my books is the BEST version of shortbread. The reason? Brown sugar!! It adds a lovely caramelized flavour to the already buttery goodness that you’re gonna love! Speaking of butter, changing it to a vegan version can be a bit of a challenge only because vegan butter doesn’t cream the same way that cow butter does. My first choice is using Becel Vegan – it produces (in my opinion) the BEST tasting baked goods that turn out so nice and golden and it’s so easy to find at most local grocery stores!
I hope you enjoy this veganized version of Scottish shortbread and if you happen to come across any other recipes that are your fave, I’d love to hear it!
Vegan Chocolate Dipped Scottish Shortbread
- 2 C vegan butter Becel Vegan
- 1 C brown sugar Red Path brand is vegan!
- 4 C all purpose flour
- 1 pkg vegan chocolate chips melted
Preheat oven to 325*F.
In a mixer with whisk attachment, cream butter and brown sugar until light and fluffy.
Gradually add flour 1 cup at a time with mixer on low, scraping the sides of the bowl to fully incorporate.
Between 2 pieces of parchment, roll out a portion of the dough and cut with a shortbread cookie cutter.
Place cut cookies onto a parchment lined cookie sheet and bake for 12-15 mins. Don't over brown!
Allow to cool on a wire rack.
Melt chocolate chips in a microwave safe bowl until runny.
Dip or drizzle chocolate on shortbread cookies and allow to set on a parchment lined cookie sheet until chocolate has dried.
Store in an airtight container for up to 1 week, or freeze for up to 1 month.