Ingredients
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
- 240g (1 cup) cold 1-inch cubed unsalted vegan butter (e.g., Becel plant-based bricks)
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 or pearl sugar for garnish
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to ensure an even and gentle baking process for the shortbread.
- Prepare Shortbread Mixture: In a food processor, combine the unbleached flour, icing sugar, salt, freshly grated grapefruit zest, and fresh thyme. Pulse the mixture until all ingredients are evenly combined.
- Add Vegan Butter: While the food processor is running, gradually add the cold, cubed vegan butter one piece at a time. Continue pulsing until the dough forms a rough ball, indicating it is ready for shaping.
- Shape Dough: Press the dough evenly into a 9-inch fluted tart pan with a removable bottom. Ensure the surface is smooth and uniform across the pan.
- Bake Shortbread: Bake the dough for 35 to 40 minutes, or until the edges appear firm, dry, and slightly golden brown.
- Cut and Cool: Immediately after removing from the oven, use a sharp knife to cut the shortbread into 16 equal pieces. Let the shortbread cool completely in the tart tin before removing the cookies by lifting the removable bottom.
- Prepare Icing: While the cookies cool, whisk the grapefruit juice gradually into the sifted icing sugar until you achieve your desired consistency. Add red or pink food gel coloring if using, and mix well.
- First Icing Dip: Dip the top part of each cookie slowly into the icing, ensuring complete coverage. Place the iced cookies on a drying rack and allow the first coat to set.
- Second Icing Dip and Garnish: Repeat the dipping process to apply a second coat of icing to each cookie. Garnish the tops with fresh thyme or pearl sugar, then leave the cookies to dry until the icing is firm.
- Serve and Enjoy: Once fully dry, serve the cookies and enjoy the refreshing blend of grapefruit and thyme in these vegan shortbread treats.
Notes
- Using cold vegan butter helps achieve a tender, crumbly shortbread texture.
- Make sure to sift the icing sugar to prevent lumps in the icing.
- Adjust the amount of grapefruit juice in the icing to get the preferred consistency—thicker for spreading, thinner for dipping.
- Cut the shortbread while still warm to achieve clean edges, then cool fully before removing from the pan to prevent breakage.
- Optional food coloring adds a festive pink hue but can be omitted for a natural look.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Contemporary Western
- Diet: Vegan
