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VEGAN PLANT-BASED EARL GREY SHORTBREAD

VEGAN PLANT-BASED EARL GREY SHORTBREAD COOKIES RECIPE
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5 from 33 reviews

These plant-based vegan shortbread cookies are delicious and more comfortable with making than most cookies. It comes together in 30 minutes and is a holiday must! You can make many variations with these sweet, buttery finger cookies, but my favourite are these fragrant robust Vegan Plant-Based Earl Grey Shortbread Cookies! Gluten-free and refined sugar-free option.

Ingredients

Scale

Instructions

  1. Grind the Vanilla Earl Grey tea leaves in a coffee grinder with a spice grinder accessory kit until finely powdered.
  2. Preheat oven to 350 degrees (175 C).
  3. Line a large cookie sheet with parchment paper.
  4. In a large mixing bowl or stand mixer, cream butter until it is creamy.
  5. Add finely powdered Vanilla Earl Grey tea leaves, pure vanilla extract, maple syrup or granulated sugar, sea salt and blend.
  6. Add flour slowly in 3 or 4 intervals and blend until thoroughly mixed.
  7. Remove from stand mixer and work the dough until you can shape it into ball. The dough should press together without being sticky.
  8. With a rolling pin, roll the dough our and then flatten approximately 1 inch in height.
    Use a dough cutter and cut the dough into 1" x 3" rectangles.
  9. Refrigerate for 15 minutes to harden.
  10. Remove from refrigerator.
  11. Cut cookie dough into vertical 1 inch stripes.
  12. Carefully transfer cut cookie dough to prepared parchment paper lined large cookie sheet, spacing them 1/2 inch apart.
  13. Use a fork to gently poke some holes in each cookie so it will not crack with baking.
  14. Bake for 15-17 minutes or until light golden brown. Keep a close eye at the 14 minute mark.
  15. Remove from oven and let rest on a cooling rack for 10 minutes. The cookies will start to harder quickly.
  16. Serve and enjoy!

Equipment

Notes

  • If the dough is sticky, add 1-2 tbsp flour and knead it.
  • If the dough is too dry, add a little more 1-2 tbsp maple syrup.
  • Divide the cookie dough in half (into two balls). It makes rolling it out easier.
  • Cut cookie dough into 1/2 inch discs if you prefer round shortbreads instead of 1" x 3" rectangles.
  • If the cookie dough has become too hard in the refrigerator, let rest for 5 minutes to soften.
  • You do not need to grease the cookie sheet.
  • Cookies can be stored up to 1 week.
  • Double the recipe for a large batch.

Nutrition

Find it online: https://www.nomss.com/vegan-plant-based-earl-grey-shortbread-cookies/

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