Dairy Free Short Bread

By | January 6, 2016

Happy Shortbread Day! 6 January is a day just for enjoying shortbread (not shortcake!). This sweet biscuit is traditionally made with one part sugar, two parts butter and three parts white flour. And for those that want to add a bit of a twist, chocolate chips (dairy-free) can be added to the mixture.

shortbread-biscuits haooy

Immediately after baking cut them into squares and allow for them to cool. It can be enjoyed with a cup of tea, coffee, hot chocolate or simply on its own. Just a bit of a warning, once you start you won’t stop -it’s that good!

Shortbread is one of life’s luxuries that many people associate with good times that are remembered with fondness. Why not, therefore, sit back with a large piece of shortbread and think for a moment about this lovely treat? Happy Shortbread Day!

To celebrate this day here a great recipe to make that is dairy free.

Dairy Free Shortbread Cookies

Author: Ashley Adams

The following recipe make 36 cookies.

  • 1 cup  dairy-free soy margarine
  • 1/2 cup  sugar
  • 1 3/4 cups all-purpose flour
  • 1/4 t. salt

1. Preheat the oven to 350 F. Line a rimmed baking sheet with parchment paper and set aside.

2. In a large bowl using an electric hand mixer, beat the dairy-free soy margarine for about 3-4 minutes on a high speed setting, or until “fluffy”. Add the confectioners’ sugar, beating until well combined. Add in the flour gradually, about 1/2 cup at time, and the salt, mixing until the mixture holds together as a soft dough.

3.Spread the batter onto the prepared sheet so that it is about 1″ thick. (I usually use about 1/2 of a baking sheet, but you can also use a 9″ x 13″ casserole dish if you prefer.)Prick the surface lightly every few inches with a fork. Bake for about 17 minutes in the preheated oven, or until lightly golden brown. Allow the shortbread to cool on the pan for about 10 minutes. While the shortbread is still in the pan, cut into bars about 1 inch wide and 2 inches long. Let the cookies cool completely in the pan on a wire cooling rack. Shortbread cookies will keep for about 5 days in an airtight container, with layers of wax paper between each layer of cookies, in the refrigerator.


Happy Shortbread Day!

How do you usually celebrate this day? Would love to hear from you. Please comment in the text box below.




9 thoughts on “Dairy Free Short Bread

  1. Ellen

    It is true that shortbread has been a comfort food in my family as well. Reminiscent of childhood when the entire house would be filled with the smell of cookies. This sounds like a wonderful recipe, and will certainly give it a try. There goes my diet…lol..
    Happy Shortbread Day to you.

    1. Uwais Post author

      Well, this recipe not too bad on the calories but yes it will mean you will have to restart your diet – but it will be worth your while :-p

  2. Dinh

    I love shortbread cookies! They taste so buttery and delicious especially with a nice cup of tea. The only problem I have with them is that I will eat them all up! I like that they are not too sweet and melt in your mouth.

    I haven’t made them ever but usually buy them. Is the recipe similar to the taste Scottish shortbreads? Are they buttery like that?

    1. Uwais Post author


      It is similar to Scottish shortbread, it not as buttery because of the use of dairy free(soy) margarine.

  3. Michal

    That is a nice recipe.
    Luckily I am one of those who can enjoy milk, but I will try this one. The picture is looking really tasty.

  4. Michelle

    I absolutely love shortbread, but had no idea there’s a whole day devoted to celebrating this yummy treat! I’m excited to try your recipe. As an added bonus, it’s also nut-free, which is a must for my family. Thanks for posting this!

  5. Vic

    Nice simple recipe for dairy free short bread. I am not a big fan of short bread overall. For something I view as a treat it seems pretty basic, but then sometimes its nice to have something simple.


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