Dairy Free Christmas Shortbread Recipe

What kind of recipe is it?

This dairy-free Christmas shortbread recipe offers a delightful twist on the classic treat, perfect for those with dairy allergies or those seeking a vegan-friendly alternative.

With its rich, buttery flavor achieved through dairy-free substitutes, this shortbread is melt-in-your-mouth perfect, making it an ideal companion for holiday gatherings.

Its simplicity and ease of preparation make it suitable for both beginner bakers and seasoned chefs looking to create a festive indulgence.

Enjoy this sweet, crumbly delight that caters to a diverse range of dietary needs!

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Ingredients

Ingredient	Quantity
Dairy-free butter	1 cup (226 grams)
Granulated sugar	1/2 cup (100 grams)
Powdered sugar	1/4 cup (30 grams)
Vanilla extract	1 teaspoon
All-purpose flour	2 cups (240 grams)
Cornstarch	1/2 cup (60 grams)
Salt	1/4 teaspoon

These ingredients are essential for creating a deliciously buttery and crumbly dairy-free shortbread that everyone can enjoy during the holiday season! Adjustments can be made to suit personal preferences or dietary needs.

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Cooking Steps

Preheat the oven to 160 °C (320 °F). Position the oven rack in the middle and verify that there are no other items in the oven that could obstruct airflow.
Line a rectangular baking pan (approximately 23 cm x 33 cm or 9 in x 13 in) with parchment paper, leaving an overhang on the sides for easy removal later. Lightly grease the paper with dairy-free butter to prevent sticking.
In a large mixing bowl, combine 1 cup (226 grams) of dairy-free butter, 1/2 cup (100 grams) of granulated sugar, and 1/4 cup (30 grams) of powdered sugar. Use an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add 1 teaspoon of vanilla extract to the butter and sugar mixture and mix on low speed until fully incorporated.
In a separate bowl, whisk together 2 cups (240 grams) of all-purpose flour, 1/2 cup (60 grams) of cornstarch, and 1/4 teaspoon of salt until evenly combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough just comes together. Avoid over-mixing, as this could affect the texture of the shortbread.
Press the dough evenly into the prepared baking pan, smoothing the top with a spatula. Use a fork to dock the surface (poke holes) at regular intervals to prevent bubbling during baking.
Bake in the preheated oven for 20-25 minutes or until the edges are lightly golden and the center is set. The shortbread should have a pale color with a firm texture but shouldn’t be browned excessively.
Remove the pan from the oven and allow the shortbread to cool in the pan for about 10 minutes. The residual heat may cause the shortbread to continue cooking slightly, so watch for a firm outer edge.
After the shortbread has cooled slightly, lift it out of the pan using the edges of the parchment paper and transfer it to a wire rack to cool completely, which will take about 30 minutes.
Once cool, use a sharp knife to cut the shortbread into squares or rectangles. If desired, dust the top lightly with more powdered sugar for decoration.
Store the shortbread at room temperature in an airtight container for up to a week, or freeze for longer storage.

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Variations

Cocoa Hazelnut Shortbread: Add 1/2 cup (50 grams) of unsweetened cocoa powder and 1/2 cup (70 grams) of finely chopped hazelnuts for a rich chocolate and nut flavor.
Lemon Rosemary Shortbread: Incorporate 1 tablespoon (15 ml) of lemon zest and 1 tablespoon (15 g) of finely chopped fresh rosemary for a fragrant, citrusy twist.
Gluten-Free Shortbread: Substitute the all-purpose flour with a gluten-free flour blend (2 cups or 240 grams) for a gluten-free version that maintains the same texture.
Spiced Chai Shortbread: Add 1 teaspoon (2 grams) of chai spice mix (cinnamon, ginger, cloves) for a warm, seasonal flavor profile perfect for winter baking.

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Tips on plating and presentation

While the flavor of your dairy-free shortbread is unquestionably important, presenting it beautifully can elevate your holiday treat to a whole new level.

I love to arrange the cookies on a festive platter, dust them with powdered sugar, and add sprigs of rosemary or cranberries for color.

Using cute holiday-themed paper liners can also make your presentation pop and add that special festive touch!

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What other dishes can I pair it with?

Have you ever wondered how to create the perfect spread for your holiday gathering?

I love pairing my dairy-free Christmas shortbread with fresh fruit, like juicy berries or sliced apples, for a delightful contrast.

You can also serve it alongside nut mixes or dairy-free chocolate treats.

These simple additions elevate the presentation and taste, making your dessert table truly festive and inviting!

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What drinks can I pair it with?

To complement the delightful flavors of my dairy-free Christmas shortbread, I recommend serving it with a selection of festive beverages.

A warm cup of spiced apple cider pairs beautifully, while hot chocolate, made with almond or oat milk, adds a cozy touch.

If you prefer something bubbly, a sparkling cranberry juice is perfect for a festive toast!

Enjoy these delicious combinations!

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Frequently Asked Questions

Can I Substitute Almond Flour for Another Type of Flour?

Absolutely, you can substitute almond flour with other flours like coconut flour or whole wheat flour. Just adjust the quantity, as different flours absorb moisture differently. It’s fun experimenting to find what works best for you!

How Long Can I Store Dairy Free Shortbread?

I usually store dairy free shortbread for up to two weeks in an airtight container at room temperature. If I want it to last longer, I freeze it and enjoy it for up to three months.

Is This Recipe Suitable for Vegan Diets?

Yes, this recipe’s suitable for vegan diets! It uses plant-based ingredients, so you won’t miss the dairy. I love sharing it with my vegan friends, and they always rave about the taste!

Can I Freeze the Cooked Shortbread?

Yes, you can freeze the cooked shortbread! I usually wrap them tightly in plastic wrap and place them in an airtight container. They stay fresh, and I can enjoy them later without compromising taste.

What Is the Ideal Baking Temperature for Shortbread?

I bake shortbread at 325°F (163°C). This lower temperature helps it cook gently, keeping that tender, crumbly texture I love. If you’re aiming for perfect results, don’t rush—slow and steady wins this tasty treat!