I gotta share this vegan shortbread recipe with ya’ – it’s a whole-wheat lemon shortbread, made with stone ground whole wheat flour, vegan ghee and/or butter, as well as freshly squeeze lemon juice and zest. It’s a compact cookie in texture with a very pleasantly pungent flavor, and serves as a great vessel for a tart blueberry compote and dollop of creamy coconut whipped cream.
Vegan Shortbread Recipe: 7 Ingredients
- stone ground whole wheat flour
- granulated sugar
- vegan ghee or coconut oil, room temperature
- vegan butter, room temperature
- zest from one lemon
- lemon juice
- salt
Life is short. Surround yourself with good people, and only eat good cookies.”
– Carol’s Cookies
Blueberry Compote Recipe
Ingredients
- Frozen blueberries (or fresh)
- Lemon juice
- Maple syrup
- Lemon balm leaves (optional)
How To
- In a cast-iron skillet over medium heat, add the blueberries, lemon juice, maple syrup and lemon balm leaves.
- Let blueberries reduce down naturally, for about 5 – 7 minutes, until the excess liquid has reduced down to be more syrupy than watery.
- Remove from the heat and let the compote cool for about 5 – 10 minutes.
The pleasure lies not in the cookies, but in the pattern the crumbs make when the cookies crumble.”
– Michael Korda
Coconut Whipped Cream
For this vegan shortbread recipe, I recommend that you top the lemon shortbread with a kind of whipped cream – my favorite is So Delicious Cocowhip!
It’s super creamy, smooth and not overly sweet. Mix some of the blueberry compote with about a cup of cocowhip to create an aesthetically beautiful cushion of cream for your compote to sit atop.
I want to take all our best moments, put them in a jar, and take them out like cookies and savor each one of them forever.”
– Crystal Woods
More Cookies!
‘C is for cookie, that’s good enough for me!”
– Cookie Monster
The house smelled musty and damp, and a little sweet, as if it were haunted by the ghosts of long-dead cookies.”
– Niel Gaiman
I hope that you enjoyed this lemon vegan shortbread recipe. If you did, consider leaving me a comment or recipe rating before you go.
Whole Wheat Lemon Shortbread with Blueberry Compote
Equipment
- A 3 – 4 inch canning jar lid, for shaping the shortbread cakes
- Baking Sheet
Ingredients
- 1 ½ cups stone ground whole wheat flour
- ⅓ cup granulated sugar
- 5 tablespoons vegan ghee or coconut oil, room temperature
- ¼ cup vegan butter, room temperature
- Zest from one lemon
- 1 ½ tablespoons lemon juice
- ¼ teaspoon salt
For the Blueberry Compote & Whipped Cream
- 1 ½ cups frozen blueberries
- Juice from half a lemon, about 2 tablespoons
- 1 tablespoon maple syrup
- 4 lemon balm leaves, optional
- ~ 1 cup So Delicious CocoWhip
Instructions
- Preheat the oven to 325°F. Then, in a large mixing bowl, combine together the whole wheat flour, sugar, vegan ghee (or coconut oil), vegan butter, lemon zest and juice, and salt. With a pastry cutter or fork, cut the dry ingredients into the fat until pebbly, then use your hands to form a cohesive dough by pressing the pebbles together firmly.
- Pack the shortbread dough into a 3 to 4 inch canning jar lid tightly. Then gently knock the dough from the lid onto a baking sheet lined with parchment paper (you may need to use a knife to loosen it from the edges of the canning jar lid). It should come out as a ½-inch thick, circular shortbread cake. Do this until you have 6 fairly even shortbread cakes. Don't worry if they fall apart a little bit – just gently piece them back together again.
- Bake the shortbread cakes for 20 – 25 minutes, or until you notice a golden brown color around the bottom of the shortbread. Remove them from the oven and let them cool thoroughly.
- Meanwhile, in a cast-iron skillet over medium heat, add the blueberries, lemon juice, maple syrup and lemon balm leaves. Let blueberries reduce down naturally, for about 5 – 7 minutes, until the excess liquid has reduced down to be more syrupy than watery. Remove from the heat and let the compote cool for about 5 – 10 minutes.
- To serve, mix about a teaspoon of the blueberry compote syrup with 1 cup of So Delicious CocoWhip, until it's a beautiful lavender color. Then, plop the whipped cream atop a shortbread cake, followed by some reduced blueberries, and additional leaves of lemon balm, for aesthetic purposes. Alternative: stack two cakes atop on another for a grander presentation (with whipped cream and blueberries in between the shortbread cakes).
Nutrition
May you have good food in good company,
That Vegan Nephew
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