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.

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.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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