Ingredients

• 1.5 cups - all-purpose flour
• 8 tbsp - vegan butter, like Earth Balance
• 2 tbsp - trans fat-free vegetable shortening
• 1.25 cup - confectioners sugar (powdered sugar)
• 2 tbsp - sugar
• 1/4 tsp - salt

How to Make Scottish Shortbread

• Beat sugar, salt, vegan butter and shortening on medium speed until light and fluffy, about 1-2 minutes.
• Sift in the flour gradually into the butter-shortening mixture, mixing with a spatula. Stir together with the spatula until the dough comes together. If needed, sprinkle a few drops of ice-cold water so the dough holds together.
• Grease an 8 X 8-inch baking dish.
• Put the shortbread dough in it and press with your fingers into a smooth, even layer.
• Using a fork, pierce holes into the shortbread dough in a decorative pattern.
• Bake in a 300-degree oven for 45-50 minutes until the shortbread is pale golden in colour and slightly dark at the edges.
• Remove to a rack and let it cool until it's slightly warm. With a sharp knife, cut almost all the way through to form squares. At this point you can sprinkle the shortbread with 1-2 tsp sugar.
• When completely cooled, break into bars and devour!
• Recipe courtesy: Holy Cow Vegan