Vegan Candy Cane Shortbread Wedges

Name: Vegan Candy Cane Shortbread Wedges
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 100 grams White Sugar ((1/2 US Cup)); 200 grams Plant Based Butter (unsalted) ((14 tbsp or 1 & 3/4 sticks)); 40 grams Icing Sugar ((1/3 US Cup)); 260 grams All Purpose Flour ((2 1/4 US Cups)); 1 tsp Vanilla Bean Paste ((5 ml)); Pinch Salt; 120 grams Icing Sugar ((1 US Cup)); 1-2 tbsp Lemon Juice ((15-30 ml - use enough to make a pourable glaze)); Crushed Candy Canes

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Candy canes and vegan shortbread are a match made in heaven. If you adore scrumptious shortbread and crushed candy canes this recipe is for you. This holiday staple is perfect for Christmas cookie swaps and uses no dairy and no eggs with an easy gluten free option.

Close up of wedges of candy cane shortbread on a grey plate.

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Why I Made This Recipe

I am indeed obsessed with shortbread, especially at Christmas time. Our kids also love candy canes so I wanted to combine the two to make this family favourite even more irresistible.

Why You Need This Recipe

Holiday baking is your time to shine and wow your friends by showing them that baking can be effortless, even if you have food allergies. This recipe uses no dairy or eggs and has a quick gluten-free option. Using everyday pantry ingredients, you will be able to make this in no time at all.

Ingredients and Substitutions

This vegan candy cane shortbread recipe is based on my traditional 1-2-3 ratio shortbread recipe. Read on for more details and also check out my FAQ for more recipe tips.

Ingredients for candy cane shortbread including a bowl of all purpose flour, a container of vanilla bean paste, a ramekin with plant based butter, a ramekin with white sugar, a ramekin with icing sugar and a pinch of salt.

For the Shortbread

The 1-2-3 shortbread ratio works on the premise of 1 part sugar, 2 parts butter and 3 parts flour, which allows you to easily reduce or increase the quantities used. Following this measurement will always result in the perfect melt-in-the-mouth consistency that is firm enough to decorate yet remains crumbly when you bite into it. Flavourings can also be added in addition to these ingredients.

All-Purpose Flour – we are using 260g (2 1/4 US Cups) of all-purpose flour. Sub with a 1 for 1 gluten-free baking flour blend. Sub 40g of flour with cocoa powder for chocolate shortbread!
Icing Sugar – 40g (1/3 US Cup) of icing sugar to lighten the flour. This helps to create the melt-in-the-mouth crumbly texture.
Plant-Based Butter – 200g (14 tbsp or 1 3/4 sticks) of unsalted plant-based butter. Sub with dairy butter if you are not dairy intolerant.
White Sugar – 100g (1/2 US Cup) of white sugar (fine or granulated works equally as well). You could sub with golden sugar for a more caramel undertone.
Vanilla Bean Paste – to add flavour and specks of colour.
Salt – to cut back on the sweetness and enhance the flavour of the shortbread.

For the Toppings

Icing Sugar – 120g (1 US Cup)
Lemon Juice – 1-2 tbsp (see recipe card for note)
Crushed Candy Canes – I picked these up from our local bulk store. You can also crush your own candy canes by placing them in a bag and rolling them with a rolling pin to break them up into pieces.

How to Make Candy Cane Shortbread

Add 100g sugar, 200g butter, 40g icing sugar, a pinch of salt, 1 tsp vanilla bean paste and 260g all-purpose flour to the mixing bowl. Stir with the paddle attachment until everything starts to combine.

Butter, sugar, icing sugar, flour, salt and vanilla in a stand mixer bowl with the paddle atttachment.

Continue to stir until the dough clumps together. A great tip for cookie dough is that once it starts to clean off the sides of the bowl, it is ready to use.

Shortbread mixing in a stand mixer bowl.

Grease a 9 inch pan then add the shortbread dough to it, pressing it into place with your hands.

Shortbread in a pile in a round cake pan, before spreding it out.

Score wedges in the dough then prick holes with a fork.

Using a fork to poke holes in the shortbread before baking.

This will help the shortbread bake evenly.

A 9 inch round of shortbread in a baking pan before baking. The shortbread has been scored in to 10 wedges and pricked with a fork.

Bake at 350°F (180°C) for 25 minutes until firm on top and lightly golden. Remove from the oven and score the wedges again after 5 minutes. Allow to cool completely before removing from the pan. Cut the wedges and set aside.

A 9 inch round of shortbread in a baking pan after baking. The shortbread has been scored in to 10 wedges and pricked with a fork.

Time to Decorate

Let’s take a moment to look at these gorgeous crushed candy canes. I love that one of our local stores sells them in bulk as we use so many during the holidays. You could also crush your own in a bag with a rolling pin if you prefer. Why not use different flavours of candy canes as well? I recently tried butterscotch ones and I can’t wait to use them on some fun holiday cupcakes.

A bowl of crushed candy canes being held over baked shortbread.

Add 120 g (1 Cup) icing sugar to a mixing bowl or jug and add up to 2 tbsp of lemon juice. Stir until it forms a pourable glaze. Drizzle over the shortbread then top with crushed candy canes.

Pouring a lemon icing glaze on top of the shortbread from a glass jug.

Isn’t this a thing of beauty? The icing will set firm after an hour but we couldn’t wait to dig in straight away!

12 wedges of candy cane shortbread on a grey plate.

Common Shortbread Questions

How many wedges of shortbread does this recipe yield?

This recipe makes one 9-inch round of shortbread which can be cut into approximately 10 wedges. That being said, there’s no size limit so you can cut the wedges smaller or larger depending on who you want to share this with.

How should I store the shortbread?

Store in an airtight container at room temperature for up to two weeks.

Can I make this gluten-free?

Absolutely. Simply swap the all-purpose flour with your preferred gluten-free baking flour. I regularly use Bob’s Red Mill 1-to-1 Baking Flour in my recipes with great success.

How is this a vegan recipe? I thought icing sugar uses bone char!

Many brands of icing sugar do not use bone char to whiten the icing sugar. Always check the ingredients if you are unsure. My go-to brand is Redpath which does not use any animal by-products in its refining process and the icing sugar comprises just cane sugar and corn starch (cornflour) (to prevent clumping).

Can I make a chocolate shortbread with this recipe?

Yes – simply swap the 40g of flour with cocoa powder. Everything else remains the same. Warning – it’s pretty addictive and you may not want to share it!