shortbread biscuits on work surface
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5 from 1 vote

Two-Tone Strawberry & Vanilla Shortbread (Vegan)

These fun two-toned shortbread biscuits are flavoured with strawberry and vanilla.  This vegan shortbread recipe is perfect for so many people including those who follow a dairy-free diet.  Their heart shape makes them perfect for Valentine’s Day, but the idea also lends itself to children’s parties, bake sales, picnics and general yummy home baking!
Prep Time40 mins
Cook Time18 mins
Total Time58 mins
Course: afternoon tea, Snack
Cuisine: British
Keyword: biscuit, cookie, vegan
Servings: 12
Calories: 250kcal
Author: Angela – Only Crumbs Remain

Equipment

Ingredients

For the Vanilla Shortbread Dough

  • 120 g dairy free spread (4½ oz)
  • 60 g golden caster sugar (2½oz)
  • 1 tsp vanilla extract
  • 120 g plain flour (4½ oz)
  • 60 g cornflour (2½oz cornstarch)
  • 1–4 tsp dairy free milk

For the Strawberry Shortbread Dough

  • 120 g dairy free spread (4½ oz)
  • 60 g Ggolden caster sugar (2½oz)
  • 30 g strawberry jam ideally a ‘cheap’ jam with few strawberry pieces
  • 6 g freeze dried strawberries (¼oz)
  • 120 g plain flour (4½ oz)
  • 60 g cornflour (2½oz cornstarch)
  • 1-4 tsp dairy free milk

For the Pink Strawberry Icing

  • 40 g icing sugar (1½oz)
  • 1 tsp strawberry jam ideally a ‘cheap’ jam with a few strawberry pieces

Instructions

  • Line a baking trays(with greaseproof paper, tacking down the corners with a little vegetable spread.

Make the vanilla shortbread dough.

  • Place the vegetable spread and sugar into a good sized bowl and beat together with a wooden spoon or electric beaters until soft and fluffy. Add the vanilla extract and beat again until well combined. Sieve the flour and corn flour into the mixture. Use a wooden spoon to mix together, it can take a little while to combine the flours with the creamed fat mixture.  Add the milk a teaspoon at a time ONLY if you find the mixture not coming together. The dough shouldn’t be sticky.  Once well combined use your hand to bring the dough together. Avoid over mixing and handling.
  • Shape the vanilla dough into a ball. Flatten a little to a disc shape. Wrap in clingfilm. Set aside to rest.

Make the strawberry shortbread dough.

  • Place the vegetable spread and sugar into a good sized bowl and beat together with a wooden spoon or electric beaters until soft and fluffy. Add the strawberry jam (avoid adding any strawberry pieces if possible). Beat again. Add the freeze dried strawberry pieces. Beat again until well combined. Sieve the flour and corn flour into the mixture. Use a wooden spoon to mix together.  As with the vanilla shortbread dough it can take a little time to combine the flour into the creamed mixture.  Add the milk a teaspoon at a time ONLY if you find the mixture not coming together.  The dough shouldn’t be sticky.  Once well combined use your hand to bring the dough together. Avoid over mixing and handling.
  • Shape the strawberry dough into a ball. Flatten a little to a disc shape. Wrap in clingfilm. Set aside to rest.

To make the biscuits

  • Roll out the vanilla dough between 2 sheets of greaseproof paper. You’re aiming for it to be about 1cm (¼ ithick.
  • Use the larger heart shaped biscuit cutter to cut the dough. Gently place the shortbread biscuits onto the prepared baking sheet. Gather together the dough offcuts and re-roll once only. Cut out more biscuits.
  • Use the smaller heart shape biscuit cutter to carefully cut out a small heart from the centre of each of the larger hearts. Set the smaller hearts aside.
  • Roll out the strawberry dough between 2 more sheets of greaseproof paper. You’re aiming for it to be about 1cm (¼ ithick. 1
  • Use the larger heart shaped biscuit cutter to cut the dough. Gently place the shortbread biscuits onto the prepared baking sheet. Gather together the dough offcuts and re-roll once only. Cut out more biscuits.
  • Use the small heart cutter to cut out a heart aperture.
  • Carefully place the small vanilla heart shapes into the strawberry shortbread apertures, and the small strawberry hearts into the vanilla biscuits.
  • Place the baking sheet(into the fridge for at least 30 minutes.
  • Preheat the oven to 170℃ (160℃ fan)/25°F/gas mark Place the baking tray into the centre of the oven. Bake for about 18-20 minutes until the biscuits are turning slightly golden brown around the edge.
  • Remove from the oven and allow the biscuits to cool on the tray for a few minutes before carefully transferring to a cooling rack to finish cooling.
  • Make the strawberry icings.
  • Place the icing sugar into a bowl. Add a teaspoon of jam to the bowl (avoiding any strawberry pieces). Add half a teaspoon of water to the icing. Gently mix together, adding drips of water until it is a thick consistency that will pipe as a defined line without running. Mix well. Place the pink icing into an icing bag (no nozzle required, though use a small plain nozzle if you like).

To complete

  • Pipe a heart onto the cooled biscuits along the line where the two doughs meet. Add further decoration as you like. Enjoy!

Notes

Cooks Tips
  • aAvoid over handling the shortbread dough.  It is likely to turn tough and loose the ‘short’ quality if the dough is over handled and rolled out too many times.  For this reason re-roll the off cuts just once. This is also the reason why the two doughs are made separately.
  • Before discarding the left over dough after the second rolling, cut small hearts from the dough to use it up.  Bake these for about 13-15 minutes.
  • Replace the greaseproof paper with fresh paper when rolling out the second batch of dough.
  •  You may find it helpful to dip the cookie cutter in a little flour before cutting out the biscuits.
  • Check your pack of dairy free spread is suitable for vegans, though if these shortbread biscuits are not for a vegan or somebody following a dairy-free diet you may prefer to use butter.
Store
Keep in an iartight tin in a cool place for up to 1 week
Freeze (undecoarted) for up to 2 months

Nutrition

Calories: 250kcal