Christmas Cashew Shortbread (Vegan)

I have been experimenting a bit with my Christmas cookie recipes again, and after discovering a bag of cashews were coming up to their  ‘use by’ date I decided to incorporate them into a cookie recipe instead of the more traditional almonds or hazelnuts.

They are just how shortbread should be – slightly salty, buttery, sugary and crunchy!

So if you are looking for a shortbread recipe with extra crispness and flavour this Christmas, here is my recipe.

Cashew Shortbread

shortbread1

  • 115 g (1 stick) vegan butter
  • 75 g (2 1/2 oz) raw cashews, ground to a fine powdery ‘flour’
  • 125 g (1 cup) self-raising flour, sifted
  • zest of an orange
  • 2 tsps cardamom (optional as the flavour was sadly lost during baking)
  • 60 g (1/3 cup) soft brown sugar
  • a pinch of salt

Mix all the ingredients in a large bowl and work the butter into the mixture with your finger tips until it is nice and crumbly. Bring the dough together into a ball, adding a drop of non-dairy milk or water only if necessary to make it stick. Then wrap in clingfilm and chill for at least an hour.

Preheat the oven to 180° C/350°F and line 2 baking trays with greaseproof paper. Roll out your dough to about 4 or 5 mm (about 1/6th of an inch) and, using a very small cookie cutter (mine was 4 cm, or 1 1/2 inches), cut out your shapes. Place on the baking sheets and bake for about 10-12 minutes. Carefully move to a cooling rack and let them cool completely before storing.

shortbread2

This is definitely my second favourite after my vanilla cookies. (By the way, I have updated my original recipe for the Vanillekipferl here, so they are also vegan now and just as good as ever too!)

shortbread3

Are you doing any special baking this Christmas? What is your favourite sweet Christmas treat?

30 thoughts on “Christmas Cashew Shortbread (Vegan)

  1. I love gingerbread cookies, but I’m trying to not eat a lot of sugar these days. I am planning on making your choc/cherry recipe tomorrow – I was showing the recipe to a friend tonight and she thought it sounded excellent. Can’t wait to try it!

  2. I’ll bet the cashews give them an interesting flavor. These look so good. I wanted to reach into my monitor to taste one, as you’ve also photographed them beautifully. There’s nothing like a shortbread cookie…or three, this time of year. Another great recipe, Cathy.

  3. Vegan shortbread sounds *wonderful*! I know at least two or three friends who would appreciate this vegan-friendly variation, and I’m so excited to have found it (and your blog!). Happiest of holidays~!

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