If you’re looking for a new cookie recipe to add to your rotation, look no further! These shortbread cookies are rich, delicate and packed with roasted pistachios, fresh orange zest & melty chocolate chunks. The outside is coated in crunchy sugar and, of course, topped with a sprinkle of flaky salt. Oh and I almost forgot to mention… they are completely plant based!
The dough comes together in just 15 minutes, and the logs can be stored in the fridge for whenever the craving hits (or the freezer if you want them to last longer).
This recipe combines the best of both cookies and shortbread – they are light and delicate with a perfectly rich flavour and a golden crunchy edge. Once you try them, there’s no going back.
JUMP TO:
• Recipe
• What you’ll need
• FAQ’s
• The history of shortbread
What you’ll need
• Flour | Make sure to use plain / all-purpose flour.
• Butter | For this type of cookie it’s important to use vegan block butter, not the spreadable kind! My favourite is Naturli, but flora works great too. Make sure it’s at room temperature.
• Sugars | Since this is a cross between cookie and shortbread, we’re using both light-brown and white sugar.
• Vanilla | Use a high quality vanilla extract/paste. If you’re all out, not to worry, it’ll still taste great.
• Orange Zest | Now this is where the flavour comes from. This recipe uses ONLY zest for the orange flavour, so don’t skimp!
• Salt | Use fine sea salt in the dough, and a sprinkle of flaky salt on the top (Maldon is THE BEST)
• Pistachios | I usually use roasted and salted pistachios, but if you don’t love salt like me, you can just use roasted. Make sure you chop them up very small, otherwise slicing the log will be a pain.
• Chocolate | I like to go for a semi-sweet vegan chocolate, about 50%. You do you.
• Milk | This is used to brush the log, so the Demerara sugar sticks. I use oat milk, pretty much any will work.
• Demerara sugar | This is to roll the cookie log in, for crunchy edges.
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 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!
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.
Orange pistachio & chocolate chunk shookies
prep time: 15 mins / serves: 24 / cook time: 14 mins
Ingredients:
• 250g vegan block butter, cubed
• 100g granulated sugar
• 55g light-brown sugar
• 2 tsp vanilla
• Zest of 2 large oranges
• 330g plain flour
• 1/2 tsp salt
• 100g vegan chocolate, finely chopped
• 70g roasted pistachios, finely chopped
• vegan milk, to brush
• demerara sugar, to roll
• flaky salt, for topping
Method:
① Cream the butter and sugars.
• To a large bowl add both sugars and room temperature cubed vegan block butter.
• Whip with an electric whisk until pale and fluffy.
• Add the orange zest and vanilla, whip again to combine.
② Add the dry ingredients.
• To the same bowl add the flour and salt. Briefly mix.
• Add the chopped chocolate and pistachios, mix until fully combined.
• If necessary, you can use your hands to form the dough.
③ Shape & chill.
• Divide the dough into two pieces, using a scale for accuracy.
• Roll each piece into a 12″ log and wrap in baking paper/plastic wrap.
• Chill in the fridge for at least 2h (up to 3 days).
④ Slice n’ bake.
• Pre-heat the oven to 180c or 160c (fan oven).
• Line two cookie sheets with parchment paper.
• Remove the logs from the fridge and brush all sides with vegan milk.
• Roll in demerara sugar and slice each log into 12 disks, 24 in total.
• Place on the cookie sheets leaving about an inch between them.
• Top each with a few extra chocolate shavings + pistachios.
• Bake for 14 minutes until slightly golden.
• Top with flaky salt, let cool and enjoy!
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