These Vegan Cranberry and Orange Shortbread Cookies are a delicious, festive treat that are perfect for enjoying over the festive period. Get the recipe below.
Festive treats
Shortbread is a timeless treat that everyone loves thanks to its crumbly texture and buttery flavour. For this recipe, I've infused the biscuit dough with the tangy zest of orange and the tart pop of dried cranberries.
With their bright flavours and crumbly texture, these vegan cranberry and orange shortbread cookies are a must-try for anyone who loves holiday baking.
They're perfect for sharing with guests over the festive season or enjoying with a hot drink in front of the TV watching Christmas movies.
This recipe will make 24 so you could also make enough to gift to friends as part of an edible Christmas hamper alongside other treats like:
Vegan shortbread
Shortbread is made with simple ingredients and a straightforward process which means these shortbread cookies come together effortlessly.
The only way this recipe is different to a traditional shortbread recipe is that it is made using vegan butter. Now, it's important that you use a vegan block butter rather than a spread. If you use spreadable vegan butter then they won't hold their shape. Brands like Flora and Naturli both do fantastic vegan block butter that will be perfect for this recipe.
To make the shortbread you beat the vegan block butter and the sugar. You then beat in the orange zest and vanilla extract. Once this is all combined you mix in the flour. It will be a very stiff dough.
Once the dough has come together roll it out then cut out into rounds and bake!
They don't take long to bake - just 12 - 15 minutes. You want them just to go a very light golden brown. Otherwise they will get crispy but we want these shortbread to be soft.
Storing instructions
Store these shortbread biscuits in an air tight container somewhere cool for up to a week.
The recipe
Vegan Cranberry and Orange Shortbread
Ingredients
- 200 g vegan butter softened
- 150 g caster sugar
- 2 teaspoons vanilla extract
- 1 large orange zest only
- 275 g plain flour
- 1 pinch salt
- 100 g dried cranberries chopped
Instructions
- Preheat your oven to 180 C / 350 F / gas mark 4 and line a baking tray with baking paper.
- In a large mixing bowl, beat the vegan butter and sugar together until light and fluffy.
- Add the vanilla extract and orange zest, and mix until well incorporated.
- Sift in the flour and salt, mixing gently until the dough comes together. (Be careful not to over mix—it should be soft but not sticky.)
- Fold in the chopped dried cranberries evenly throughout the dough.
- On a lightly floured surface, roll the dough to about ½-inch thickness.
- Use a circular cookie cutter to cut the dough into rounds.
- Place the shortbread biscuits on to the prepared baking tray, leaving a bit of space between them.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Leave to cool on a wire rack.
Nutrition
More Christmas cookies
Enjoy!
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