Marbled Shortbread Cookies [Vegan]

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You could pair simple shortbread cookie dough with almost any flavor combination and have it turn out wonderfully! Who would have thought 3 simple ingredients (vegan butter, flour, and sugar) could make something so wonderful? This twist on the classic adds a little cacao into the mixture to give it a hint of chocolate flavor and a beautiful swirl pattern in the cookie.

Marbled Shortbread Cookies [Vegan]

Calories

Serves

Cook Time

Ingredients

For the Plain Shortbread:

1/3 cup and 3 tablespoons vegan butter
1/4 cup and 1 tablespoon sugar or sugar alternative
3/4 cup and 2 tablespoons plain all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla

For the Chocolate Shortbread:

1/3 cup and 3 tablespoons vegan butter
1/4 cup and 1 tablespoon sugar or sugar alternative
3/4 cup and 1 tablespoon plain all-purpose flour
1 1/2 tablespoons cacao powder
1/4 teaspoon salt

Preparation

To Make the Plain Shortbread:

In a medium-sized bowl using a hand-held mixer, beat the vegan butter and sugar together for 1 minute until pale and creamy.
Sift in the flour and salt. On low speed, add the vanilla and beat to form a dough. Use your hands to bring the mixture together into a large ball.
Wrap with plastic wrap and press it down to form a thick disc. Place in the refrigerator for 2 hours to chill and firm.

To Make the Chocolate Shortbread:

In the same medium-sized bowl, beat the vegan butter and sugar together for 1 minute until pale and creamy.
Sift in the flour, cacao powder, and salt. On low speed, beat to form a dough. Use your hands to bring the mixture together into a large ball.
Wrap with plastic wrap and press it down to form a thick disc. Place in the refrigerator for 2 hours to chill and firm.

To Bake and Assemble the Cookies:

Preheat the oven to 302°F and line two baking trays with parchment paper.
Take the plain shortbread out of the refrigerator, leaving the chocolate one in there, unwrap it, and place on a rectangle sheet of parchment paper. Place the plastic wrap on top of the shortbread and roll to a 7 1/4-inch by 9 3/4-inch rectangle that’s 1/3-thick. Using the plastic wrap as a protective shield prevents the rolling pin from sticking to the dough.
Take the chocolate shortbread from the refrigerator and follow the same procedure as above. Carefully place the chocolate rectangle on top of the plain rectangle. Gently using the rolling pin, roll together so they stick.
Carefully roll the rectangles together like a Swiss roll to form a 8-inch long log. Use the parchment paper to help and support to create a tight roll. Slice the log into 1/3-inch thick cookies and place on the baking trays 2 inches apart. Place back in the refrigerator to chill for a further hour. Bake for 13-15 minutes. They should be slightly golden on the outside. Leave to cool on the trays for 10 minutes before removing to a wire rack to cool completely.

Nutrional Information

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AUTHOR & RECIPE DETAILS

Simple, great-tasting desserts that are perfect for sharing. I am the recipe creator, photographer, blog writer and publisher for my site. I'm passionate about veganism, food, and health so I have chosen to bake using healthy ingredients because I believe that you should be able to eat everything guilt free! My aim is simple, to create great tasting vegan desserts that you can replicate and serve to your friends and family.