12 Bakes of Christmas 2017: Shortbread


Every year, it becomes easier to find vegan snacks at Christmas – you can even buy vegan advent calendars in supermarkets now! But we still like to bake some things ourselves, and one thing my mum and I bake every Christmas is shortbread. Ridiculously simple and incredibly tasty, they don’t seem to last long in our house… 

Prep time: 15 minutes

Cooking time: 15-20 minutes

Makes: depends entirely on the cutters you use! We made about 20.


300g plain flour
200g Alpro Soya spread
100g caster sugar


1. Preheat your oven to 160’C

2. Line a tray with greaseproof paper – or grease with butter, but I prefer using the paper.

3. Cream the spread and sugar until pale, light and fluffy. It should look a bit like mashed potato!

Credit: Carly-May Kavanagh

4. Sift the flour into the bowl.

5. Mix with your hands until it forms a dough.

6. Wrap in clingfilm and let it chill in a fridge for 20 minutes.

Credit: Carly-May Kavanagh

7. Roll out the dough on a floured surface to a thickness of 1 cm, and cut out your shapes! Tip: make sure to flour your cutters before cutting out the dough.

Credit: Carly-May Kavanagh

8. Place your shapes on your prepared baking tray and bake in the oven for 15-20 minutes, or until golden brown. If you want them a little sweeter, sprinkle caster sugar over the top of them before baking.

9. Leave to chill on a tray for 20 minutes after cooking.

10. Hide in a tin somewhere to prevent them all from being eaten in a day.


Credit: Carly-May Kavanagh

Third year PAIR student and head of events. Also The Edge's live editor and 2016-17 opinion editor. Fan of cats, gigs and a tea lover - find me rambling about politics and cats @_Carly_May on Twitter.

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