Vegan 3-Ingredient Scottish Shortbread

The Scots sure do love their shortbread and excel at it's recipes. Many do not realize that some of the most basic recipes are not only some of the best, but also the most historic. 

View this post on Instagram

A post shared by Elizabeth Kovar (@erkovar)

I found this lovely vintage MMA stoneware mold at the local Swedish Club sale. Finally after a year of being shut down, the Swedish Club has been able to resume some of their operations and as a fundraiser many older Swedish women sold off their lovely old possessions to support the Swedish club. 

This mold is a reproduction of a Staffordshire mold used in England between 1740-1760. 

The symbolism of finding this mold was perfect timing as a reminder to connect to the heart-center and remember the compassion of the heart. In a time when people are losing compassion, we have forgotten the basic functions of the human - love and compassion.  

Shortbread recipes date back to the Middle Ages. In fact, many do not realize that many of the sweets we enjoy today root back to the Roman era.  The Romans conquered England, and much of Roman cooking influenced the growth or evolution  of English cookery. 

Back in the day, shortbread was a luxury and a treat. Today, it is a basic staple to have with tea, and is a daily treat. 

This was the first time I ever used a mold for cookies, and so I do think I must re-test the recipes to perfect the inscriptions on the mold; however, shortbread does not require molds. Many Scottish recipes use corn flour (corn starch or corn meal in the USA); however, I chose a simple 3-ingredient recipe that is achievable for bakers of all levels. Enjoy!

This stoneware dish + many other vintage items available for purchase on my Etsy shop, The Elizabethan Closet.

Vegan 3-Ingredient Scottish Shortbread
Prep Time: 5-7 minutes
Bake Time: 25-35 minutes

Ingredients: 
1 cup all-purpose flour
1/3 cup powder sugar
1 vegan buttery stick, (1/2 cup vegan butter), at room temperature, **See note**

Directions: 
Preheat oven to 325 degrees. 

Cream the butter in a bowl with a whisk, egg beater or mixer. Next, mix the powder sugar and the butter together until creamy and smooth. In batches, add the flour and mix until well combined. Use your hands to bind the dough if chunky to build a dough. 

(Next, either add it to a mold or cut. Some recipes say chill the dough for 30 minutes in the fridge).

If using a cookie mold, spray or grease the mold. Place the dough in the center and use your hands to move the dough to shape the dough evenly into the molds. The alternative is to roll the dough out and use a cookie cutter, or cut into logs. 

​Once the dough is in the mold, stab the dough a fork throughout the entire facade (see Instagram picture 2 above). 

Bake for 25 - 35 minutes. The edges should be golden brown. Once done, remove from heat and let the mold sit for 5-10 minutes to cool. Next, place a plate on top of the mold and flip it to remove the cookies. Cut into slices while still warm and not completely cooled. 

**Note: You must use vegan butter sticks as it contains less water than tub butter. Tubbed butter alters baking results.**

​Let's Connect! Enjoy my other DAIRY-FREE dessert + historic recipes below! 

Vegan Strawberry Rhubarb Clafoutis

Mary Todd's Vanilla Almond Cake

5 Ingredient Retro Strawberry Blueberry Pie Turned Vegan

Yum

Follow