Slice n’ bake cookies are my new favourite thing! They’re a combination of cookie and shortbread or “shookie“, with a crunchy sugar rim that will make your heart melt. I stuffed mine with toasted pecan and chocolate pieces, but the recipe is completely customisable 🙂
I think we can all remember (at least those of us in the UK) the dreaded shortbread tin filled with sewing equipment. Now you can fill that shortbread-longing hole with a batch of my favourite biscuits (I’m sure they will be yours, too). One of the benefits of this recipe is that it can be made days in advance! Once rolled into a log and wrapped, they can be stored in the fridge for up to 4 days before baking – so your daily cookie fix can be achieved in minutes.
JUMP TO:
• What you’ll need
• FAQ’s
• History of shortbread
• Recipe
What you’ll need
Ingredients:
• Butter | In this recipe we are going to be using vegan block butter. I usually go for either Naturli or Flora. Its absolutely essential to use block butter in a recipe like this, otherwise the dough will be too soft and its water content will be higher.
• Sugars | We are using three types of sugar. Brown sugar (I prefer light brown), granulated sugar and demerara. The brown sugar creates a richer flavour, granulated sugar provides most of the sweetness and a little crunch, and the demerara creates a crispy rim.
• Vanilla | Always use a good quality vanilla – it makes all the difference! Be sure to check the ingredients of your extract, there should be no sugar involved.
• Flour | Always use plain flour (all purpose) in cookies.
• Salt | Use normal salt in the dough, and a sprinkle of flaky sea salt on the top.
• Pecans | I toast mine in the oven for a few minutes until golden brown, then chop finely before adding to the dough. You could also use hazelnuts, pistachios, walnuts, whatever!
• Chocolate | I use vegan dark chocolate, around 40-60%. Chop it up finely so slicing the cookies is easy.
• Milk | I use oat milk, but any will do. This is for brushing the cookie logs before rolling in crunchy sugar, so it sticks.
FAQ’s
What is a shookie? | It’s my official name for this cross-classic recipe. Its a mix between shortbread and cookie!
Why did my cookies spread too much? | If you have this issue, you most likely used too much butter, or too warm butter. For this recipe, be sure to use vegan block butter, which has a higher fat content and is a lot more stable.
Why do you brush the logs with milk? | This allows the crunchy sugar to stick to the outside of the logs, giving each cookie that crunchy rim.
Why do you use brown sugar? | Well, a classic shortbread cookie uses all white sugar (the foundational ingredients being flour, butter, sugar) however this recipe is a cross between cookie and shortbread. The small amount of brown sugar in this recipe gives them a deeper caramelized flavour.
Can I make these in advance? | Yes!! Just make the dough, shape into logs, wrap tightly in cling film and store in the fridge for up to 4 days. Before baking, brush with plant milk, roll in crunchy sugar, slice n’ bake!
The history of shortbread
Shortbread first originated in Scotland, sometime during the 12th century. We cannot determine the exact date of when shortbread was first made, but the invention of them is often attributed to Mary, the Queen of Scott’s during the 16th century.
Shortbread is one of Scotland’s statement foods along with scones, fruit cakes, pancakes and oatcakes. A classic shortbread typically consists of flour, sugar, salt, butter and vanilla. Some of them also contain small chocolate chunks.
The invention of shortbread begins with something called ‘biscuit bread’ created in medieval times. Any leftover dough from this bread being made was dried out in a low oven until it hardened into a rusk type structure. Gradually, the yeast in these were replaced by butter, and eventually biscuit bread developed into shortbread as we know it today. The word ‘biscuit’ actually means ‘twice cooked’.
When shortbread was fairly new to people, it was considered a luxury for working-class people and was reserved for special occasions like weddings, new years, Christmas, etc.
Toasted pecan & chocolate chunk shookies
prep time: 30 mins / serves: 24 / cook time: 14 mins
Ingredients:
• 250g vegan block butter, cubed
• 100g granulated sugar
• 55g light-brown sugar
• 2 tsp vanilla
• 330g plain flour
• 1/2 tsp salt
• 110g vegan semi-dark chocolate, chopped
• 70g pecans, chopped
• vegan milk, to brush
• demerara sugar, to roll
• flaky salt, for topping
Method:
① Prep the add-ins.
• Add the pecans onto a lined baking sheet, bake in a hot oven for about 7 minutes until toasty.
• Chop finely (they need to be small chunks so slicing the chilled cookie logs is easy, and the cookies keep their shape).
• Let cool completely, so the heat doesn’t melt the chocolate chunks.
• Chop the chocolate finely into very small chunks.
② Cream the butter and sugars.
• To a large mixing bowl add the cubed butter (around 1/2 inch), granulated sugar, brown sugar and vanilla extract.
• With an electric hand whisk (or stand mixer) whip until fully combined and fluffy.
③ Add in the dry ingredients.
• To the same bowl, add the flour and salt.
• Mix briefly to just combine.
• Add the finely chopped chocolate and toasted pecans.
• Fold to combine – use your hands if necessary making sure no flour lumps remain. Try not to over-mix – the dough should be smooth.
④ Shape & chill.
• Divide the dough equally in 2, it’s best to use a scale for accuracy.
• Very lightly flour your surface and roll each portion into a log.
• Each log should be around 12 inches long.
• Wrap the logs tightly in cling film and place in the fridge.
• Chill for at least 2 hours until fully firm.
⑤ Slice n’ bake.
• Before removing the logs from the fridge, pre-heat the oven to 180c / 160c fan oven / 350f.
• Line two cookie sheets with parchment paper.
• Brush both of the cookie logs with plant milk and roll in crunchy sugar, make sure it is fully coated!
• With a sharp serrated knife, slice each log into 12 cookies.
• Place the cookies on the lined baking sheet with about an inch of space.
• Bake for 14 minutes until lightly golden.
• Sprinkle with flaky sea salt, let cool and enjoy!
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