Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare by cutting the vegan butter into small cubes and placing in the refrigerator for 10 minutes to ensure it's properly chilled. Cold fat creates those signature flaky pockets in shortbread. Line two baking sheets with parchment paper and preheat your oven to 160°C (fan)/325°F.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a food processor, combine the flour, sugar, cornstarch, and salt with a few quick pulses to mix. Add the cold vegan butter cubes and vanilla extract, then pulse until the mixture resembles coarse breadcrumbs. Be careful not to over-process – you should still see small bits of butter which will create that perfect shortbread texture!</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Tip the mixture onto a clean work surface and gently press together with your hands until it forms a cohesive dough. Don't knead or overwork the dough as this develops gluten and will make your shortbread tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Roll the dough out between two sheets of parchment paper to about 1cm thickness. The paper prevents sticking without adding extra flour, which could make the cookies dry. Chill the rolled dough in the refrigerator for 30 minutes – this crucial step prevents spreading and maintains that classic shortbread shape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Using a cookie cutter of your choice (traditional shortbread uses a round or rectangular shape), cut out cookies and transfer them carefully to the prepared baking sheets, leaving about 3cm between each cookie. Gather scraps, re-roll, and cut more cookies until all dough is used.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Use a fork to create the classic shortbread pattern by gently pressing tines into each cookie. Sprinkle the tops lightly with additional caster sugar for a sweet, crisp finish and a beautiful sparkle.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 12-15 minutes, until the edges just begin to turn golden. Don't wait for the entire cookie to brown – shortbread should maintain its pale appearance with just golden edges. The cookies will still feel slightly soft when hot but will crisp up as they cool.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This resting period is essential as the cookies are quite delicate when warm. Once completely cool, your vegan shortbread cookies can be stored in an airtight container for up to a week, though they're usually so delicious they disappear much faster!</li></ol>
