Total Time
Prep 10 mins
Cook 25 mins

I know shortbread is easily made vegan but for those who are worried about how vegan margarine will compete with butter - worry no more. This recipe I used made very buttery, not too sweet traditional shortbread.


  1. Pre-heat oven to 300°F.
  2. Cream together margarine and sugar.
  3. Add sifted flour 1/4 cup at a time.
  4. Use hands to mix into a soft, smooth dough.
  5. With hands press into a 1-2cm thick rectangle and use sharp knife to cut into fingers.
  6. Use fork to make pretty shortbread holes.
  7. Place in oven for 25 minutes.
  8. Let cool on tray for 5 minutes.
  10. This shortbread is not overly sweet - feel free to add another loosely packed TBS or 2 of brown sugar to the mix. Feel free to sprinkle granulated sugar on top before baking. Also depending on your oven cookies can be ready after only 15-20 minutes or can be cooked for up to 50 minutes (for extra crunch and with a very golden bottom). Keep an eye on shortbread for your preference.


Most Helpful

Thanks - these were exactly what I was looking for. Added some fresh vanilla bean, but otherwise made them just as you said, and they were nice, traditional shortbread cookies.

vecca October 15, 2008

was good but the cookies were a little too chewy and a tad too oily.

caligirl4life597 November 18, 2007

I made these this afternoon in oak and maple leaf shapes. I chose to make them thin so they came out crispy and a lovely golden colour. They are much like sugar cookies when like this. Next time I'm going to make them thicker. Very tasty, thanks for a very nice recipe!

Chef Joey Z. September 06, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a