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Vegan cranberry orange shortbread cookies on a wire cooling rack with dried orange slices and cranberries.
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Vegan Cranberry Orange Shortbread

Vegan cranberry orange shortbread - these delicious slice-and-bake cookies are easy to make, rich, melt-in-the-mouth and so full of flavour. They are perfect for Christmas and can be made in advance and baked right from the freezer.
Course Dessert, Snack
Cuisine British
Keyword cookies
Prep Time 30 minutes
Cook Time 18 minutes
Chilling Time 2 hours 15 minutes
Servings 24 cookies
Author Domestic Gothess

Ingredients

  • 200 g (1 + ⅔ cup) plain (all-purpose) flour
  • 75 g (½ cup + 2 Tablespoons) cornflour (cornstarch)
  • 185 g (¾ cup + 1 teaspoon) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) slightly softened
  • 100 g (½ cup) caster (superfine) sugar
  • finely grated zest of 2 large oranges
  • 1 teaspoon vanilla extract
  • pinch salt
  • 100 g (3 ½ oz) dried cranberries chopped

Instructions

  • Sift together the plain flour and cornflour (cornstarch)
  • In a separate bowl, whisk together the butter and sugar with an electric mixer until light and fluffy.
  • Whisk in the orange zest, vanilla extract and a pinch of salt.
  • Add the dry ingredients and stir in until all the flour is moistened and no lumps of butter remain.
  • Stir through the chopped cranberries then use your hands to bring the dough together.
  • Form the dough into a log about 5-7cm (2-2 ¾ in) thick - use your hands and roll it on a lightly floured surface to get it as even as possible.
  • Wrap the log in baking parchment and refrigerate for 2 hours, and up to 3 days.
  • Use a very sharp knife to slice the log into approx 8mm thick slices. They may crumble a bit due to the pieces of cranberry, if this happens just use your hands to press the dough back into a round. (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 a couple of parchment lined baking sheets (they will spread a little in the oven) and pop them in the freezer for 15 minutes while you preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
  • Bake the cookies for about 15-20 minutes until firm and pale golden. The longer you bake them the more crisp they will be.
  • 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, make ahead instructions and step-by-step photos.
  • 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!
  • You need to chop the cranberries fairly finely, don't just add them whole otherwise they won't be evenly distributed throughout the dough.
  • The dough can be a bit difficult to slice due to the pieces of cranberry. Use a very sharp knife and if any of the slices crumble you can simply use your fingers to press it back into a round.