by Edward Daniel
Caption of Shortbread. Image by Edward Daniel (c).

Shortbread is a favourite of mine because it is handy to bring out when friends drop by for a cup of coffee. I made these in anticipation of an interview I am going to be giving to someone.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Caption of Shortbread. Image by Edward Daniel (c).
Serves: 9 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 100g coconut oil
  • 50g unrefined raw sugar cane
  • 200g gluten free plain flour


  1. Pre-heat oven to gas mark 180 Celsius.
  2. Beat the oil into the sugar until smooth.
  3. Top tip – I usually use my hands for this, as I am going to knead into dough later.
  4. Sieve in the flour and knead to dough. Place in the oven for about 30 minutes.
  5. Roll out the cooled dough onto a work surface gently sprinkled with flour.
  6. Cut the dough into fingers with a knife or shape using a cutter. Place onto a baking tray covered with baking paper.
  7. Bake in the oven for about 10 minutes. Set aside to cool.
  8. Serve cold.


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