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Written by on December 7, 2021

Vegan shortbread cookies stacked up on a white plate.


  • 1 cup All-Purpose Flour (125g)
  • ¼ cup White Granulated Sugar (50g) plus more for rolling
  • ¼ tsp Salt
  • ½ cup Vegan Butter (112g)


  • Preheat the oven to 300°F (149°C).
  • Sift the flour and add it to a mixing bowl. Add the sugar and salt and mix together.
  • Then add the vegan butter, rubbing it in with your fingers. It will first be crumbly and then gradually will form into cookie dough.

Cookie dough for shortbread cookies in a stainless steel mixing bowl.

  • Form the cookie dough into a ball and then flatten it out on a flour-dusted surface and cut out some cookies. You can either use a rolling pin or your hands to flatten it out to around ½ inch thick. The dough is quite fragile, so if you use a rolling pin, you can roll and sort of press at the same time.
  • Dust the top of the dough with flour so that the rolling pin doesn’t stick. Roll the cookies in more granulated sugar and place them onto a parchment-lined baking tray.
  • Roll the remaining dough into a ball again and flatten out again, cutting out more cookies and then repeating.
  • In the end, you’ll cut out your final cookie, and whatever’s left won’t be enough for the last cookie, so just roll it into a small ball, roll it in sugar and add it to the baking tray as a bonus cookie.
  • You should have around 8-9 cookies.
  • Bake in the oven for 25-30 minutes* until lightly golden on top.
  • Remove from the oven and allow them to cool and firm up directly on the tray before moving them.

Vegan shortbread cookies on a parchment lined tray ready to go into the oven.


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