Vegan Candy Cane Shortbread Wedges
Candy canes and shortbread are a match made in heaven. If you adore melt in your mouth 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.
Equipment
- Fork
- Spoon
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
For the Shortbread
- 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
For the Topping
- 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
Instructions
To Make the 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. Continue to stir until the dough clumps together.
- Grease a 9 inch pan then add the shortbread dough to it, pressing it into place with your hands. Score wedges in the dough then prick holes with a fork. This will help the shortbread bake evenly.
- Bake at 350°F (180°C) for 25 minutes until firm on top and lightly golden. Remove from the oven and score the wedges after 5 minutes. Allow to cool completely before removing from the pan. Cut the wedges and set aside.
Decoration
- Add 120 g (1 Cup) icing sugar to a mixing bowl or jug and add up to 1 tbsp lemon juice. Stir until it forms a pourable glaze. Drizzle over the shortbread then top with crushed candy canes.
Video
Notes
- Yield: This recipe makes one 9-inch round of shortbread, which can be cut into wedges.
- Storage: Store in an airtight container at room temperature for up to two weeks.
- Gluten-Free: For the shortbread, swap out the all-purpose flour with your preferred gluten-free flour. I regularly bake with Bob's Red Mill 1-to-1 Baking Flour with great success.
- Chocolate Shortbread: Simply swap out 40g of the flour with cocoa powder.
- Nutrition: Nutrition information is based on 10 wedges of shortbread per recipe. The serving size is 1 wedge of shortbread. Please note that nutrition information is calculated based on the ingredients in this recipe. It is an estimate only and is provided for informational purposes.
- More Recipes: For more holiday baking recipes, check out my Bakemas 2021 playlist on my youtube channel.
Nutrition
Serving: 1WedgeCalories: 290kcalCarbohydrates: 34.3gProtein: 2.7gFat: 16.3gSaturated Fat: 2gSodium: 141mgPotassium: 28mgFiber: 0.7gSugar: 14.5gCalcium: 4mgIron: 1mg
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