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Pink Grapefruit and Thyme Vegan Shortbread Recipe

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Delight in the delicate flavors of our Pink Grapefruit and Thyme Vegan Shortbread, a crisp and buttery vegan treat infused with fresh grapefruit zest and thyme. This elegantly simple shortbread pairs the citrusy brightness of grapefruit with aromatic thyme, crowned with a smooth, tangy grapefruit icing that adds a vibrant finish. Perfect for teatime or a light dessert, these beautifully iced cookies offer a refreshing twist on classic shortbread.

  • Total Time: 1 hour
  • Yield: 16 servings

Ingredients

For the Shortbread Dough

  • 240g (2 cups) unbleached all-purpose flour
  • 100g (3/4 cup) icing sugar
  • 1/2 tsp salt
  • 1 tbsp loosely packed, freshly grated, fine grapefruit zest
  • 1 tbsp fresh thyme, finely chopped
  • 240g (1 cup) cold 1-inch cubed unsalted vegan butter (such as Becel plant-based bricks)

For the Icing

  • 200g (1 ½ cups) icing or powdered sugar, sifted
  • 60g (1/4 cup) freshly squeezed grapefruit juice, strained
  • Red or pink food gel coloring (optional)
  • Fresh thyme sprigs or pearl sugar, for garnish

Instructions

  1. Preheat Oven: Set your oven to 300°F (150°C) to prepare for baking the shortbread.
  2. Combine Dry Ingredients: In a food processor, pulse together the flour, icing sugar, salt, grapefruit zest, and fresh thyme until evenly mixed.
  3. Add Vegan Butter: While the food processor runs, add the cold cubed vegan butter piece by piece until the mixture forms a rough ball dough.
  4. Shape Dough: Press the dough evenly into a 9-inch fluted tart pan with a removable bottom, ensuring a uniform layer.
  5. Bake Shortbread: Bake in the preheated oven for 35 to 40 minutes, or until the dough is firm, dry, and slightly golden at the edges.
  6. Score the Shortbread: Remove from oven and immediately cut into 16 equal pieces with a sharp knife. Let cool completely in the pan before removing the cookies by lifting out the removable bottom.
  7. Prepare Icing: While cookies cool, whisk grapefruit juice gradually into sifted icing sugar until smooth and desired consistency is reached. Add food coloring if desired.
  8. First Icing Dip: Hold each cookie by the side and dip the top half into the icing until fully coated. Place on a drying rack to dry.
  9. Second Icing Dip: After the first coat dries, repeat dipping each cookie for a second layer of icing.
  10. Garnish and Dry: Immediately garnish with fresh thyme sprigs or sprinkle with pearl sugar. Allow icing to firm completely before serving. Enjoy your vibrant and flavorful vegan shortbread!

Notes

  • Ensure vegan butter is very cold for best dough texture.
  • Sift icing sugar before making icing to avoid lumps.
  • Adjust the grapefruit juice quantity for icing to achieve your preferred thickness.
  • Use a fluted tart pan with removable bottom for easier cookie removal.
  • Fresh thyme adds an aromatic twist; feel free to experiment with other herbs like rosemary.
  • Optional food coloring enhances presentation but can be omitted.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan, Western
  • Diet: Vegan

Find it online: https://dishiary.com/pink-grapefruit-and-thyme-vegan-shortbread-recipe-2/