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.
With hands press into a 1-2cm thick rectangle and use sharp knife to cut into fingers.
Use fork to make pretty shortbread holes.
Place in oven for 25 minutes.
Let cool on tray for 5 minutes.
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.