Pumpkin Spice Shortbread (Vegan)
Pumpkin spice shortbread - these delicious spiced vegan shortbread cookies are so easy to make with just 4 ingredients. They have a crisp, crumbly texture and a buttery, lightly spiced flavour.
Servings 23 cookies
Ingredients
- 300 g (2 ½ cups) plain (all-purpose) flour
- 2 teaspoons pumpkin spice
- 100 g (½ cup) caster or granulated sugar
- 200 g (7 oz) vegan block butter (I use Naturli Vegan Block) cold and diced
Instructions
- Mix together the flour, pumpkin spice and sugar in a large bowl.
- Add the cold, diced butter and rub it in using your fingertips until it resembles fine breadcrumbs and no lumps of butter remain.
- Use your hands to bring the dough together into a ball. Don't knead it, just handle it enough so that it forms a smooth dough.
- Form the dough into a log about 5-7cm thick - use your hands and roll it on a surface to get it as even as possible. If needed you can dust the surface with a little flour.
- Wrap the log in a piece of baking parchment, twisting the ends tightly to form a cracker shape. Refrigerate for 1-2 hours until firm.
- Meanwhile, preheat the oven to 180°C/160°C fan/350°F/gas mark 4 and line two baking sheets with baking parchment.
- Use a very sharp knife to slice the log into approx 5mm thick slices. (If the dough has become too firm to slice, let it sit out at room temperature for about half an hour before slicing it).
- Place the cookie slices slightly spaced apart on the baking sheets and bake for 20-25 minutes until lightly browned around the edges and on the underside.
- Allow to cool on the tray for 5 minutes then carefully transfer them to a wire rack to cool completely. Once cold store in an airtight container.
Notes
- See post above for tips, details and step-by-step photos as well as instructions on how to make cut out cookies rather than slice and bake ones.
- All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!